United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09176, Mangos, raw a 
Food Group: Fruits and Fruit Juices
Scientific Name:  Mangifera indica
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 29%   Refuse Description:   Seeds and skin
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup pieces 165 g

fruit without refuse 336 g
Proximates Water 1, 2, 3, 4, 5 g 83.46 299 0.470 137.71 280.43
Proximates Energy kcal 60 -- -- 99 202
Proximates Energy kJ 250 -- -- 412 840
Proximates Protein 1, 2 g 0.82 7 0.150 1.35 2.76
Proximates Total lipid (fat) 1, 2 g 0.38 7 0.050 0.63 1.28
Proximates Ash 1, 2 g 0.36 7 0.030 0.59 1.21
Proximates Carbohydrate, by difference g 14.98 -- -- 24.72 50.33
Proximates Fiber, total dietary 1, 2, 3, 4 g 1.6 9 0.100 2.6 5.4
Proximates Sugars, total g 13.66 -- -- 22.54 45.90
Proximates Sucrose 2, 3 g 6.97 4 1.290 11.50 23.42
Proximates Glucose (dextrose) 2, 3 g 2.01 4 1.350 3.32 6.75
Proximates Fructose 2, 3 g 4.68 4 0.870 7.72 15.72
Proximates Lactose 2 g 0.00 3 0.000 0.00 0.00
Proximates Maltose 2, 3 g 0.00 4 0.000 0.00 0.00
Proximates Galactose 2 g 0.00 3 0.000 0.00 0.00
Minerals Calcium, Ca 1, 2, 6 mg 11 8 0.000 18 37
Minerals Iron, Fe 1, 2, 6 mg 0.16 8 0.040 0.26 0.54
Minerals Magnesium, Mg 1, 2, 6 mg 10 8 0.000 16 34
Minerals Phosphorus, P 1, 2 mg 14 7 1.000 23 47
Minerals Potassium, K 1, 2, 6 mg 168 8 0.000 277 564
Minerals Sodium, Na 1, 2, 6 mg 1 8 0.000 2 3
Minerals Zinc, Zn 1, 2, 6 mg 0.09 8 0.010 0.15 0.30
Minerals Copper, Cu 1, 2, 6 mg 0.111 8 0.052 0.183 0.373
Minerals Manganese, Mn 1, 2, 6 mg 0.063 8 0.010 0.104 0.212
Minerals Selenium, Se µg 0.6 -- -- 1.0 2.0
Vitamins Vitamin C, total ascorbic acid 1, 2, 4, 5, 9 mg 36.4 302 14.200 60.1 122.3
Vitamins Thiamin 1, 2 mg 0.028 7 0.002 0.046 0.094
Vitamins Riboflavin 1, 2 mg 0.038 7 0.008 0.063 0.128
Vitamins Niacin 1, 2 mg 0.669 7 0.308 1.104 2.248
Vitamins Pantothenic acid 1, 2 mg 0.197 7 0.026 0.325 0.662
Vitamins Vitamin B-6 1, 2 mg 0.119 7 0.001 0.196 0.400
Vitamins Folate, total b 1, 2 µg 43 6 17.000 71 144
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food 1, 2 µg 43 6 17.000 71 144
Vitamins Folate, DFE µg 43 -- -- 71 144
Vitamins Choline, total mg 7.6 -- -- 12.5 25.5
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 54 -- -- 89 181
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta 1, 2, 5, 7 µg 640 298 193.000 1056 2150
Vitamins Carotene, alpha 1, 2, 7 µg 9 8 3.000 15 30
Vitamins Cryptoxanthin, beta 1, 2, 7 µg 10 8 7.000 16 34
Vitamins Vitamin A, IU IU 1082 -- -- 1785 3636
Vitamins Lycopene 2 µg 3 3 1.000 5 10
Vitamins Lutein + zeaxanthin 2, 7 µg 23 4 17.000 38 77
Vitamins Vitamin E (alpha-tocopherol) 2, 8 mg 0.90 3 0.110 1.49 3.02
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Tocopherol, beta 2, 8 mg 0.01 3 0.005 0.02 0.03
Vitamins Tocopherol, gamma 2, 8 mg 0.01 3 0.006 0.02 0.03
Vitamins Tocopherol, delta 2, 8 mg 0.00 3 0.000 0.00 0.00
Vitamins Tocotrienol, alpha 2, 8 mg 0.03 3 0.010 0.05 0.10
Vitamins Tocotrienol, beta 2, 8 mg 0.01 3 0.010 0.02 0.03
Vitamins Tocotrienol, gamma 2, 8 mg 0.00 3 0.000 0.00 0.00
Vitamins Tocotrienol, delta 2, 8 mg 0.00 3 0.000 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 4.2 -- -- 6.9 14.1
Lipids Fatty acids, total saturated g 0.092 -- -- 0.152 0.309
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.001 15 -- 0.002 0.003
Lipids 14:0 g 0.013 19 -- 0.021 0.044
Lipids 16:0 g 0.072 19 -- 0.119 0.242
Lipids 18:0 g 0.004 19 -- 0.007 0.013
Lipids Fatty acids, total monounsaturated g 0.140 -- -- 0.231 0.470
Lipids 16:1 undifferentiated g 0.067 19 -- 0.111 0.225
Lipids 18:1 undifferentiated g 0.075 19 -- 0.124 0.252
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.071 -- -- 0.117 0.239
Lipids 18:2 undifferentiated g 0.019 19 -- 0.031 0.064
Lipids 18:3 undifferentiated g 0.051 19 -- 0.084 0.171
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Amino Acids Tryptophan g 0.013 -- -- 0.021 0.044
Amino Acids Threonine g 0.031 -- -- 0.051 0.104
Amino Acids Isoleucine g 0.029 -- -- 0.048 0.097
Amino Acids Leucine g 0.050 -- -- 0.083 0.168
Amino Acids Lysine g 0.066 -- -- 0.109 0.222
Amino Acids Methionine g 0.008 -- -- 0.013 0.027
Amino Acids Phenylalanine g 0.027 -- -- 0.045 0.091
Amino Acids Tyrosine g 0.016 -- -- 0.026 0.054
Amino Acids Valine g 0.042 -- -- 0.069 0.141
Amino Acids Arginine g 0.031 -- -- 0.051 0.104
Amino Acids Histidine g 0.019 -- -- 0.031 0.064
Amino Acids Alanine g 0.082 -- -- 0.135 0.276
Amino Acids Aspartic acid g 0.068 -- -- 0.112 0.228
Amino Acids Glutamic acid g 0.096 -- -- 0.158 0.323
Amino Acids Glycine g 0.034 -- -- 0.056 0.114
Amino Acids Proline g 0.029 -- -- 0.048 0.097
Amino Acids Serine g 0.035 -- -- 0.058 0.118
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Anthocyanidins Cyanidin 10 mg 0.1 1 -- 0.2 0.3
Anthocyanidins Delphinidin 10 mg 0.0 1 -- 0.0 0.1
Anthocyanidins Pelargonidin 10 mg 0.0 1 -- 0.0 0.1
Flavan-3-ols (+)-Catechin 11 mg 1.7 4 0 2.8 5.8
Flavan-3-ols (-)-Epigallocatechin 11 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 11 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 11 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 11 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 11 mg 0.0 4 0 0.0 0.0
Flavones Apigenin 10 mg 0.0 2 -- 0.0 0.0
Flavones Luteolin 10 mg 0.0 2 -- 0.0 0.1
Flavonols Kaempferol 10, 12 mg 0.1 3 0.04 0.1 0.2
Flavonols Myricetin 10, 12 mg 0.1 3 0.03 0.1 0.2
Flavonols Quercetin 10, 12 mg 0.0 3 0 0.0 0.0
Isoflavones Daidzein 14, 15 mg 0.00 2 -- 0.00 0.00
Isoflavones Genistein 14, 15 mg 0.00 2 -- 0.00 0.00
Isoflavones Total isoflavones 14, 15 mg 0.01 2 -- 0.01 0.02
Proanthocyanidin Proanthocyanidin dimers 13 mg 1.8 1 -- 3.0 6.0
Proanthocyanidin Proanthocyanidin trimers 13 mg 1.4 1 -- 2.3 4.7
Proanthocyanidin Proanthocyanidin 4-6mers 13 mg 7.2 1 -- 11.9 24.2
Proanthocyanidin Proanthocyanidin 7-10mers 13 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 13 mg 0.0 1 -- 0.0 0.0

Sources of Data

1University of Georgia, KC Institute GA0001 Nutrient Analysis of Specialty Fruit Marketed in the United States , 1987    
2Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Anlaysis Program Wave 12i , 2008  Beltsville MD  
3B Li, K.W. Andrews, P.R. Pehrsson Individual sugars, soluble and insoluble dietary fiber contents of 70 high consumption foods , 2002 J Food Comp Anal 15   pp.715-723
4K. Mahattanatawee, J.A. Manthey, G. Luzio, S. T. Talcott, K. Goodner et al Total antioxidant activity and fiber content of select Florida-grown tropical fruits , 2006 Journal of Agricultural and Food Chemistry 54   pp.7355-7363
5P. Perkins-Veazie Carotenoids in watermelon and mango , 2007 Acta Hort. 746   pp.259-264
6N.J. Miller-Ihli Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States , 1996 Journal of Food Composition and Analysis 9 4   pp.301-311
7A. Perry, H. Rasmussen, E.J. Johnson Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products , 2009 J Food Comp Anal 22   pp.9-15
8A.A. Franke, Suzanne Murphy, R. Lacey, L.J. Custer Tocopherol and tocotrienol levels of foods comsumed in Hawaii , 2007 Journal of Agricultural and Food Chemistry 55   pp.769-778
9A.A. Franke, L.J. Custer, Christi Arakaki, Suzanne Murphy Vitamin c and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 Journal of Food Composition and Analysis 17   pp.1-35
10Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
11Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
12Lako, J., Trenerry, V. C., Wahlqvist, M., Wattanapenpaiboon, N., Sotheeswaran, S., Premier, R.  Phytochemical flavonols, carotenoids and the antioxidant properties of a wide selection of Fijian fruit, vegetables and other readily available foods. , 2007 Food Chemistry 101   pp.1727-1741
13Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
14Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
15Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331

Footnotes
a  Values based on analyses of Tommy Atkins, Keitt, Kent, and/or Haden cultivars.
b  Mean value contains data based on the analysis of 5-methyltetrahydrofolate plus total folate determined microbiologically.
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1270 MANGO
  • C0229 FRUIT, PEEL REMOVED, CORE, PIT OR SEED REMOVED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION