Nutritional Composition of Mangifera indica (Mango)

Mangifera indica, commonly known as the mango, is a fruit belonging to the Anacardiaceae family. Its nutritional profile varies considerably depending on factors such as cultivar, ripeness stage, and growing conditions. This entry focuses on the caloric content and related macronutrients, predominantly within the unripe, green stage.

Macronutrient Content in Unripe Mangoes

Unripe mangoes, in comparison to their ripe counterparts, generally possess a lower sugar content and a higher concentration of certain acids, notably malic acid. This results in a characteristically tart flavor. The caloric density is also affected by this developmental stage.

Carbohydrates

Unripe mangoes contain predominantly complex carbohydrates in the form of starch. As the fruit ripens, the starch is converted into simple sugars (glucose, fructose, and sucrose), significantly altering the overall carbohydrate profile and caloric density.

Protein and Fat

The protein and fat content in unripe mangoes remains relatively low compared to the carbohydrate component. These macronutrients contribute minimally to the overall caloric value.

Fiber

Unripe mangoes generally exhibit higher fiber content than ripe mangoes. This dietary fiber contributes to satiety and overall digestive health, though it is not directly metabolized into calories.

Caloric Estimation and Variability

Precise caloric values for unripe mangoes are difficult to state definitively due to the wide range of cultivars and growing conditions. However, estimations can be derived from analyses of similar fruits at comparable stages of ripeness. Consult reliable nutritional databases for more precise data specific to the particular mango variety.

Micronutrient Composition

While the focus is on caloric content, it is important to note that unripe mangoes also contain various micronutrients including vitamins (Vitamin C, Vitamin A) and minerals (potassium, magnesium). These micronutrients contribute to overall health and well-being, independent of caloric value.

Factors Affecting Caloric Content

• Cultivar: Different mango varieties possess varying nutritional compositions.
• Ripeness: The transition from unripe to ripe significantly alters sugar and starch levels.
• Growing Conditions: Soil quality, climate, and farming practices impact fruit composition.
• Measurement Methods: Variations in analytical techniques can influence reported values.