Mango, Energy Sources and Fiber
Besides water and carbohydrates (including fiber), mangoes also contain proteins, fats, vitamins, minerals, various acids, tannins, pigments, and volatile substances. These volatile substances give distinctive scent of mango.
Mango pulp carbohydrates composed of simple sugars (sucrose, glucose, and fructose) starch, and cellulose. Sugar plays a role in providing and producing a sweet taste of energy that can be used by the body.
Ripe mango starch levels less than the raw mango that has been converted into sugar. Fiber food is part of carbohydrates, mainly cellulose and pectin.
Mangoes contain vitamin A, C, and B complex especially B1, B2, B3, and B6. Young mango contains more vitamin C than ripe mango, but the levels of vitamin A were much lower.
Mangoes also contain minerals, calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium. Another advantage, the ratio between Na and K are low, thus safe to eat, people with high blood.
Some compounds acid (mainly citric acid) contributes to the sour taste, ranging from 0.13 to 0.71 percent. Combination high sugar and sour taste that causes mango can stimulate appetite
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