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Mango (Ataulfo) Nutrition Facts

Mango (Ataulfo) is a fruit whose variety, ripeness, edible portion, and preparation state affect its composition. It provides potassium and vitamin C.

Calories78

Protein0.7 g

Carbs17.4 g

Fat0.7 g

ProteinCarbsFat

Nutrition for 100 g

Calories78 kcal

Protein0.7 g

Total Fat0.7 g

Carbohydrates17.4 g

Fiber1.3 g

Sodium0 mg

Total Sugars11.1 g

Source: USDA FoodData Central, record 2710834

Nutrients

Full nutrient profile

Proximates

Water80.79 g

Nitrogen0.11 g

Protein0.6875 g

Total lipid (fat)0.6813 g

Ash0.445 g

Carbohydrates

Carbohydrate, by difference17.3962 g

Fiber, total dietary1.289 g

Sugars, Total11.1 g

Sucrose6.196 g

Glucose1.788 g

Fructose3.116 g

Lactose0 g

Maltose0 g

Minerals

Calcium, Ca10.02 mg

Iron, Fe0 mg

Magnesium, Mg10.57 mg

Phosphorus, P17.74 mg

Potassium, K204.4 mg

Sodium, Na0 mg

Zinc, Zn0.102 mg

Copper, Cu0.1031 mg

Manganese, Mn0.1045 mg

Vitamins and other components

Vitamin C, total ascorbic acid168.1 mg

Vitamin B-60.1081 mg

Biotin0.5625 ug

Interesting fact

Carotene You Can Cook Up

One whole raw mango supplies 112 mcg RAE of vitamin A, 12% of the Daily Value, arriving as beta-carotene that the body converts at roughly 12 to 1. Heat treatment can raise how much of that carotene is available.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Mango (Ataulfo)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

100 g

P 0.1gC 15.7gF 0.2g

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