Alphonso Mangoes Nutrition facts
health

Alphonso Mangoes Nutrition Facts

Alphonso Mangoes Nutrition facts

Alphonso Mango is a bouquet full of mesmerizing taste with multiple nutrients, vitamins, and much more.

 

Benefits of Mango for health 

There is a General question in every person's mind, and they are in n numbers because there are different mith and myths about mangoes. Know the nutrition facts about Mango. We are trying to answer your questions like :

What are mangoes good for

What are the main nutrients?

What is the health benefit of mang?

What is the nutritional value of Mango?

What nutrients are in mangos?

What nutrients does Mango have?

 

The King of Fruit alphonso mango nutrition is always best. It is full of the best natural nutrition. You must know mangoes' nutrition facts and benefits from Devgad and Ratnagiri.

 

Benefits of Mango for health are known for its natural healing. Alphonso mango fruit, which is one of the most significant well-known king of Fruit globally.

 Nutritionally rich fruits with fragrance, addictive smell, & health-promoting qualities. Its unique flavor, lustrous saffron oriented color, the taste is known to the world. 

All these features make it numero uno among new functional foods.

 

It measures from 2 to 4 inches wide and 2 to 6 inches in length. With a marvelous color that changes from lust Green to saffron color, often called "super fruits of the world" or "King of Fruits," Mango is numero uno delectable pleasing delectable seasonal fruits harvested in the Indian tropics of Konkan. The Alphonso mango tree is famous as Kalpavriksha in Devanagari. 

It is called कल्पवृक्ष, also familiar as kalpataru. 

 

It is believed to be originated from the sub-Himalayan plains of the Indian subcontinent. 

 

It was grafted by Portuguese military general Alfonso de Albuquerque and named him Alphonso Mango (Hapus, aapus, Hafoos). 

 

In Alphonso mango, the furanones and lactones are combined during the ripening process, whereas terpenes (organic compounds) other taste and essence go hand in hand. Raw and natural ripening mango fruits, While self-generated Ethylene by Mango fruit, a ripening accompanying hormone in Alphonso Mango are well known for participating in the ripening of Alphonso Mango fruits, which brings in changes in flavor composition, the flesh of color, mango fruits upon the external cause of origin and relevance. 

Some Lesser known facts about Alphonso Mango

The summer season is spread across India's tropical country right from North to South and East to West. The scorching heat across all of us and this season know about alphonso mango nutrition

 

It is not only delectable with rich taste, with a rich aroma, color, but also filled with multiple nutrients and vitamins. 

 

It is cultivated in Devgad, Ratnagiri, commonly called Devgad Alphonso MangoRatnagiri Alphonso Mango. In the local lang, usage is called Hapus, haapus, hapus amba, hapus aam, Hafus Mango, hapush Mango, hapoos Mango, Devgad Hapus, Ratnagiri H,apus, and much more.

  • The Fruit has Unparallel unique flavor and aroma, with Magnofeciant color.
  • The Deep orange saffron flesh with sweet delectable taste 
  • Costly Fruit because of the efforts taken for cultivation to harvesting and even transporting to deliver it to your home, ripening process, and natural calamities, which makes it a bit costlier, but Alphonso Mango taste and Nutrients, Vitamins overcome all the cost of the same. 
  • Exotic Alphonso Mangoes are delivered across major countries by adding export revenue to the country.

One glass of Alphonso Mango juice or one cut Alphonso Mango of 100 gm, which 

Mango nutrition facts - Alphonso mango nutrition facts  

    • Alphonso mango calories are (128),
    • How much protein in Mango or Alphonso Mango (< 1 gm or 1 %), 
    • How many carbs in a mango = carbs in Alphonso Mango are (0.8gm)
    • Mango fruit vitamins and minerals It is also loaded with multiple vitamins and Minerals.
      • Alphonso Mangoes vitamins:
        • Vitamin A in Alphonso Mango = 26% 765 IU
        • Alphonso mango Vitamin B  
          • Alphonso mango vitamin b6 = 0.119mg / 5%
        • Alphonso mangoes vitamin c amount = 27.7mg / 46%
        • Alphonso mangoes Vitamin k = 4.2 mcg /
        •  Alphonso mangoes vitamin E = 9.7%

Minerals in mango 

Alphonso mango calcium amount or Calcium in mango = 10 mg / 1%

How much copper in mango = 0.110 mg / 12% of RDI

Alphonso mango has iron and mango iron amount to = 0.13 mg / 1.5% RDI

Magnesium in mango = 9 mg / 2% RDI 

Manganese in Mango = 0.027 mg / 1% RDI

Phosphorus in Mango = 14 mg / 2 % RDI

Selenium in mango = 0.6 µg / 0%

Zinc in mango = 0.04 mg / 0%

Potassium in Mango = 61gm

Potassium is a relevant factor for body fluids and blood cells in our body, calcium (43 gm), Niacin (0.58 mg), selenium (0.6 µg), sodium (13 gm), zinc (0.04 mg). 

Alphonso was about twice as active as lemon juice, little vitamin C, Alphonso Mango flavor is pleasant and rich in tastes; it tastes sweet, called Sumadhur in Ayurveda tartness. 

 

Internally, its flesh (called as mesocarp or gar in Marathi) is juicy. 

 

With the excellent hue of orange-yellow saffron in color. With numerous soft fibrils radiating shine from in the middle placed flat seed (Koy in Marathi). 

 

It is somewhere in an oval-shaped stone with a semi-hard single sizeable kidney-shaped seed with a single embryo. A high-quality of Devgad Alphonso mango and Ratnagiri Alphonso Mango fruit contain significantly less or no dietary fiber in Alphonso Mango and minimal tartness.  

One Glass of Alphonso mango juice or Alphonso Mango Milkshake contains about nearly 62% of your daily diet or meal requirement of vitamin C and 41% of vitamin A's daily requirement.

 

 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 Analysis 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 the 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 

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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., Wattana penpaiboon, 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 regular 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. Assessing 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.326-33