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$0.00/Gm
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Botanical Name: Mangifera indica
Plant Part Used: Fruits
Processing Method: Drying, grinding
It is also known as Aam in India, which belongs to the family Anacardiaceae. It is native to India. Mangiferin, gallic acids, gallotannins, isoquercetin, ellagic acid, β-glucogallin, leucocyanidin, catechin, epicatechin, and chlorogenic acid are the major active components present in this fruit. This fruit contains a good amount of carbohydrates, fiber, and proteins, so it is very nutritious for health. The pulp of this fruit is a good source of vitamins like vitamin A, C, K, folate, riboflavin, and minerals like magnesium, potassium and choline. Quercetin, catechin, epicatechin, and beta carotene like potent antioxidants available in a good amount that combat oxidative stress. Intake of this fruit is good for heart, gut, eye health.
Main Producing Countries |
China, India, Pakistan and Thailand
|
Product Use |
Mangoes are tropical fruits that are primarily grown in countries such as India, China, Thailand, and Mexico. These fruits require warm temperatures, plentiful sunshine, and well-drained soil for optimal growth. They are typically harvested from May to September in most regions, although some areas may have a longer growing season. The most common varieties of mangoes include Tommy Atkins, Haden, Kent, Keitt, and Alphonso.
Mango trees can grow up to 100 feet tall and produce fruit for up to 300 years. The trees are propagated through grafting, which involves taking a cutting from a mature mango tree and inserting it into a seedling rootstock. This allows for the growth of new trees with identical genetic traits as the parent tree. Once the trees are planted, they take about 3 to 4 years to start producing fruit.
Mangoes are typically hand-picked when they are ripe and ready to be consumed. To ensure quality, they are carefully selected, graded, and packed before being transported to markets for sale. Mangoes are often shipped while still unripe and allowed to ripen in transit or at the destination market.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100 g
| Amount/serving | % Daily Value* | |
| Total Fat 1.2g | 1.54% | |
|---|---|---|
| Saturated Fat 0.3g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 162mg | 6.75% | |
| Total Carbohydrate 79g | 26.33% | |
| Dietary Fiber 2.4g | 8.57% | |
| Total Sugars 66g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 2.5g | 4.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 0.2mg | 0.00% | |
| Potassium 279mg | 5.94% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
you can view and download documentation, see detailed product information, request for samples, and chat with our experts.
| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | Yellow | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | 100% Passes through #80 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 100,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Absent | USP<62> |
| Salmonella | Absent | USP<62> |
Mango, Aam
SynonymsAmbrah, Madhuulii, Aam, Mangot, Ambiram, Choothaphalam, Amba
Biological SourceMangifera indica
Anacardiaceae
Parts UsedFruit
Major componentsThe polyphenolics, flavonoids, triterpenoids. Mangiferin- xanthone glycoside major bio-active constituent, isomangiferin, tannins & gallic acid derivatives. The bark is having protocatechic acid, catechin, mangiferin, alanine, glycine, γ-aminobutyric acid
Other constituentsIndicoside A and B, manghopanal, mangoleanone, friedelin, cycloartan-3β-30-diol and derivatives, mangsterol, manglupenone, mangocoumarin, n-tetacosane, n-heneicosane, n-triacontane and mangiferolic acid methyl ester and Mangostin, 29-hydroxy mangiferonic acid and mangiferin were isolated from stem bark [Fig.4] [1].
Health categoriesAnti-inflammatory, immunomodulatory
Description
The mango tree has evergreen arbors with10-40 m height with a crown of radius 10 m; grayish-brown bark, brown branchlets, crowded leaves. The mango bark is usually dark grey-brown to black, rather smooth, superficially cracked or fissured inconspicuously, peeling off in irregular, rather thick pieces. The leaves are simple, alternately arranged, 15-45 cm in length and breadth 5-15 cm, with petiole of length 1-12 cm. The upper surface is shining dark green and the lower is glabrous light green. The flowers are radially symmetrical and have 5 petals 5–10 mm long, with a mild, sweet fragrance. The mango fruit is a kidney-shaped juicy drupe with size 5-25 cm in length and a few gm to 1.8-2.26 kg in weight [2].
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