Abstract
This chapter reviews the chemical and nutritional profiles of mango, including the effects of processing on the nutritional properties, and mango based functional foods research and development. It shows composition of raw mangoes, per 100 g and per serving size, that is, one cup or 165 g. It should be noted that some differences can be expected in the composition of mango fruit and its processed products from different regions, due to variable climatic and soil conditions, agricultural practices, postharvest handling, and processing methods. In recent years, enough evidence has accumulated to suggest that consuming carotenoids and antioxidant rich foods may provide a variety of health benefits. Mango leaves, bark, and fruit (pulp, peel, kernel) are a rich source of many bioactive compounds such as proteins, vitamin A, vitamin C, carotenoids, phenolic compounds (mangiferin), dietary fiber, carbohydrates, and minerals, offering many medicinal, nutritional, and industrial benefits.
Published Version
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