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mango

Also known as mangoes, Mangifera indica

thumb|upright=1.35|Mango fruits – single and halved

OverviewAI-generated

The mango is a subject represented by the Unicode character 🥭 and categorized under "Mango" in Commons. It is classified as a mangoes product in Openfoodfacts. The fruit has a water footprint of 1800 and provides 70 units of food energy.

Nutritional data indicates that the product contains 319 kcal of energy, 1.2 units of fat, 76.2 units of carbs, and 2.5 units of proteins. It holds a nutriscore of a and a nova classification of 1. There are 3 listed products in this category. The subject is referenced by 2,280 other encyclopedia articles.

Synthesized by Vinony from 14 facts across 3 sources: Wikidata, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 3 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 319 kcal
Fat: 1.2 g
Carbohydrates: 76.2 g
Protein: 2.5 g

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via Open Food Facts · ODbL

~18 min read

Encyclopedic overview

17 sections

Contents

Etymology
Description
Taxonomy
Cultivars
Distribution and habitat
Cultivation
Diseases
Production
Culinary uses
Phytochemistry
Flavor
Toxicity
Nutrition
Culture
References
Further reading
External links

thumb|upright=1.35|Mango fruits – single and halved

A mango is an edible stone fruit produced by the tropical tree Mangifera indica. It originated in the northeastern part of the Indian subcontinent, in what is now Bangladesh, northeastern India and Myanmar. M. indica has been cultivated in South and Southeast Asia since ancient times, resulting in two modern mango cultivar lineages: the "Indian" and the "Southeast Asian" types. Other species in the genus Mangifera also produce edible fruits called "mangoes," most of which are found in the Malesian ecoregion.

Excerpted from Wikipedia’s “mango” article, available under the CC BY-SA 4.0 licence.