Volatile substance which gives this unique scent of mango.
Carbohydrates mango consists of simple sugars (sucrose, glucose, fructose), starch, and cellulose. Sugar plays a role in providing a sweet taste and energy producers that can immediately be used by the body.
Ripe mango starch content less than the raw mango because it has many converted into sugar. Dietary fiber to be part of carbohydrates, mainly cellulose and pectin.
Mangoes contain vitamin A, C, and B complex especially B1, B2, B3, and B6. Young Mangoes contain vitamin C higher than ripe mangoes, but her vitamin A levels are 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 acidic compounds (mainly citric acid) contribute to sour taste, ranging from 0.13 to 0.71 percent. The combination of high sugar content and that is what causes the sour taste of mango can stimulate appetite.
