Chapter 19 - Nutrient and Flavor Content of Mango (Mangifera indica L.) Cultivars: An Appurtenance to the List of Staple Foods

Abstract

Human consumption holds a high regard for mango, owing to the delicious taste, flavor, attractive color, and high nutritional value, the attributes that have bestowed it the title of “king of fruit.” The wise selection and breeding practices aided the domestication of mango with better flavor, size, and nutritional characteristics. The high energy value of mango is contributed by sugars, carbohydrates, fats, vitamins, minerals, dietary fibers, antioxidants, tannins, polyphenols, pigments, and flavor compounds. The contribution by each of these varies depending upon the stage of maturity, ripening, region of cultivation, and more importantly, cultivar type. The nutrition value and flavor of mango form a signature attribute of each cultivar and is principally contributed to by mixture of large set of compounds viz. proteins, carbohydrates, alkaloids, terpenoids, polyphenolic compounds, flavonoids, and some sulfur-containing compounds. Mango fruit, being laden with high nutritional value and a large amount of bioactive compounds, has a great future for the agribusiness.