Fruits

Nutrition Facts Mango (Ataulfo)

Mango (Ataulfo) is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides potassium and vitamin C. Choose produce without rot or major bruising. Refrigerate perishable items at 40°F/4°C or below and rinse under running water just before preparation—without soap.

Calories78
Protein0.7g
Carbs17.4g
Fat0.7g
Protein Carbs Fat

Nutrition for 100 g

Calories 78 kcal
Protein 0.69 g
Total Fat 0.68 g
Carbohydrates 17.4 g
Fiber 1.29 g
Total Sugars 11.1 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 80.79 g
Energy (Atwater General Factors) 78.47 kcal
Energy (Atwater Specific Factors) 70.64 kcal
Nitrogen 0.11 g
Protein 0.69 g
Total lipid (fat) 0.68 g
Ash 0.45 g
Carbohydrates
Carbohydrate, by difference 17.4 g
Fiber, total dietary 1.29 g
Sugars, Total 11.1 g
Sucrose 6.2 g
Glucose 1.79 g
Fructose 3.12 g
Lactose 0 g
Maltose 0 g
Minerals
Calcium, Ca 10.02 mg
Iron, Fe 0 mg
Magnesium, Mg 10.57 mg
Phosphorus, P 17.74 mg
Potassium, K 204.4 mg
Sodium, Na 0 mg
Zinc, Zn 0.1 mg
Copper, Cu 0.1 mg
Manganese, Mn 0.1 mg
Vitamins and other components
Vitamin C, total ascorbic acid 168.1 mg
Vitamin B-6 0.11 mg
Biotin 0.56 ug

Interesting fact

Washing reduces surface contamination but does not sterilize produce

Rinse under running water just before preparation, rub firm produce, and dry with a clean towel. Soap and household detergent are not recommended because produce is porous and residues can remain.

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Recipes with this food

Use mango (ataulfo) in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.