Nutritional evaluation of different mango varieties available in Bangladesh

The study was carried out to evaluate the nutritional properties of ten varieties (Amrapali, Chausa, Fazlee, Gopalbhog, Guti, Himsagor, Khirsapat, Kohitoor, Langra, and Mallika) of mango. Nutritional properties were significantly (p 0.05) varied among the different mango varieties. The highest edible portion (79.49%), titratable acidity (0.75%) and calcium (30.56 mg/100 gm) were found in Gopalbhog. Highest amount of potassium (64.04 mg/100 gm) and magnesium (7.54 mg/100 gm) were found in Chausa while highest protein (1.18 gm/100 gm), crude fiber (4.78 gm/100 gm) and sodium (91.15 mg/100 gm) were found in Langra. Mango varieties contain significant amount of vitamin C (46.53- 26.53 mg/100 gm), total sugar (5.48 - 4.27%) and total carbohydrate (27.33 - 4.49 gm/100 gm). The maximum calorific value (112.12 kcal/100 gm) was found in Amrapali. Heavy metal analysis was also done but no significant amounts were found. Present study thus strongly suggests that different varieties of mango can provide higher amount of vitamin C and important minerals that will be a sustainable health benefit.