Fruit's Properties : Mango
Common name : Mango
Thai name : Mamuang
Scientific name : Mangifera indica L.
Varieties : Nam Dokmai
Shape : ovate with rounded tip
Colour : golden yellow skin; deep yellow flesh
Taste : sweet and fragrant
Preparation and eating
Ripe mango
1. Carve the flesh lengthwise on both sides, keeping the knife as close as possible to the seed.
2. Chop into squares.
3. Eat with a fork
Usage : - Eaten fresh and frozen.
- Make juice, jam and sauce.
- Added in fruit salad and desserts.
Storage : 2-3 weeks at 10-15°C, 85-90% RH
Nutrition :
Rich of vitamin A, C, dietary fiber and various minerals.
Season
Availadility : year round
Peak period : Mar.- May
Nutrition value of Mango100 g
| Energy |
80 |
Calories |
| Protein |
0.9 |
g |
| Fat |
0.2 |
g |
| Carbohydrate |
18.8 |
g |
| Fiber |
1.2 |
g |
| Minerals |
| Calcium |
6 |
mg |
| Phosphorus |
16 |
mg |
| Iron |
0.3 |
mg |
| Potassium |
- |
mg |
| Magnesium |
- |
mg |
| Vitamin |
| Total Vitamin |
3133 |
I.U. |
| B1(Thiamine |
0.11 |
mg |
| B2(Riboflavin) |
0.06 |
mg |
| B1+B2 |
- |
mg |
| C |
5 |
mg |
| Niacin |
1.8 |
mg |