Botanical Name: Mangifera indica
Plant Part Used: fruits
Processing Method: Drying, Grinding
Mango conjointly referred to as Magnifera indica. The foremost necessary pigments of mango fruit embrace chlorophylls (a and b) and carotenoids. The necessary organic acids includes malic acid and that confer the fruit acidity.Mango fruit contains a high nutritionary price and health edges because of necessary parts.Mango chemical constituents are often classified into macronutrients (carbohydrates, proteins, amino acids, lipids, fatty, and organic acids), micronutrients (vitamins and minerals), and phytochemicals (phenolic, polyphenol, pigments, and volatile constituents). Mango fruit conjointly contains structural carbohydrates like pectins and polyose. The most important amino acids includes essential amino acid, leucine, cysteine, valine, arginine.
100 servings per container
Serving Size
Amount/serving | % Daily Value* | |
Total Fat 0g | 0.00% | |
---|---|---|
Saturated Fat 0g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 3000mg | 125.00% | |
Total Carbohydrate 90g | 30.00% | |
Dietary Fiber 20g | 4.00% | |
Total Sugars 0g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 0g | 0.00% |
Vitamin D | 0mcg 0.00% | |
---|---|---|
Calcium | 200mg 15.38% | |
Iron | 0mg 0.00% | |
Potassium | 0mg 0.00% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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