Mangos, raw
Per 100 g, Mangos, raw provides 60 kcal, making it a relatively low-calorie food. It contains 0.82 g of protein, 15 g of carbohydrate and 0.38 g of fat, with 1.6 g of dietary fibre. Per 100 g it is an excellent source of vitamin C.
Full nutrition facts per 100 g
| Nutrient | Amount | %DV* |
|---|---|---|
| Protein | 0.82 g | 2% |
| Total fat | 0.38 g | 0% |
| Saturated fat | 0.09 g | 0% |
| Carbohydrates | 15 g | 5% |
| Fibre | 1.6 g | 6% |
| Sodium | 1 mg | 0% |
| Potassium | 168 mg | 4% |
| Calcium | 11 mg | 1% |
| Iron | 0.16 mg | 1% |
| Magnesium | 10 mg | 2% |
| Vitamin C | 36.4 mg | 40% |
| Vitamin A | 54 µg | 6% |
| Cholesterol | 0 mg | 0% |
* Percent Daily Values are based on a 2,000-calorie reference diet (FDA). Your needs may differ.
About Mangos
Mango is a fragrant tropical fruit, eaten fresh, blended into smoothies, diced into salsas or sliced alongside rice and curries. At 60 kcal per 100 g it's a moderate-calorie fruit, with 15 g of carbohydrate providing most of that energy, plus small amounts of protein (0.82 g) and fat (0.38 g) and 1.6 g of fibre. Mango is particularly notable for vitamin C, at 36.4 mg per 100 g, and vitamin A at 54 mcg RAE, alongside 168 mg of potassium and minor calcium, iron and magnesium.
Fruits like mango contribute to the fibre, vitamin and mineral intake that mainstream dietary guidance encourages, and its natural sugars come packaged with fibre and water rather than in concentrated, added form. As with any sweet fruit, portion size is worth keeping sensible, particularly for anyone monitoring overall sugar intake. A practical tip: a ripe mango yields slightly to gentle pressure near the stem and often smells sweet at that end, a more reliable ripeness test than colour alone, which varies by variety.