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Dried mango has 20% of the daily value for Vitamin A and notable content of Vitamin B, D, and E. However, most of the Vitamin C in the mango is lost during the process of dehydration; it carries only 2% of the daily value. Minerals such as calcium, iron, and phosphorus can be found in dried mangoes.
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
Mango nutrition: One cup of mango cut into pieces contains the following, according to the U.S. Department of Agriculture: 99 calories. 1.3 grams of protein. 25 grams of carbohydrates. 2.6 grams ...
Mangoes are used to make murabba (fruit preserves), muramba (a sweet, grated mango delicacy), amchur (dried and powdered unripe mango), and pickles, including a spicy mustard-oil pickle and alcohol. Ripe mangoes are cut into thin layers, desiccated , folded and then cut.
Minerals are distinguished by various chemical and physical properties. Differences in chemical composition and crystal structure distinguish the various species. Within a mineral species there may be variation in physical properties or minor amounts of impurities that are recognized by mineralogists or wider society as a mineral variety.
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