Calories in Thai Mango: Nutritional facts for Thai Mango Types

One hundred grams (3.5oz) of raw Thai mango contains 68 calories.

One kilogram (1000g) of raw Thai mango contains 680 calories.

A single medium raw Thai mango (250g) contains 170 calories. Branded products vary, as a 100g serving of dried Thai mango from brands like Trader Joe's contains 340 calories. The energy content of Thai mango nectar sold by brands like Malee is 50 calories per 100ml serving.

Thai mangoes offer significant wellness advantages stemming from a dense concentration of vitamins and bioactive compounds. Scientific investigations confirm these positive effects, as shown below.

• Enhances Immune Defense: High Vitamin C content assists in the production of white blood cells. Carr, A. C., & Maggini, S. (2017). "Vitamin C and Immune Function." This review explains the essential role of Vitamin C in protecting the body against infections.
• Provides Antioxidant Support: The fruit pulp contains high levels of polyphenols and carotenoids that combat oxidative stress. Masibo, M., & He, Q. (2008). "Major mango polyphenols and their potential significance to human health." Evidence from this research shows these compounds effectively scavenge free radicals.
• Supports Eye Health: Abundant Vitamin A and beta-carotene concentrations protect the eyes from age-related damage. Sommer, A. (2008). "Vitamin A deficiency and clinical disease: an historical perspective." Findings from the study link adequate intake to improved vision and eye tissue protection.

Consumption of Thai mango presents potential health considerations, particularly regarding natural sugar levels and contact dermatitis. Nutritionists recommend a daily suggested amount of one fruit (200g) to avoid adverse effects. A lower-sugar alternative is a serving of fresh berries. These potential aspects are outlined below.

• Impacts Blood Glucose: The high natural sugar content can cause rapid spikes in blood glucose. Passos, T. U., et al. (2015). "Glycemic index and glycemic load of tropical fruits and the potential for managing type 2 diabetes." Data from the study suggests monitoring intake to prevent glucose fluctuations.
• Causes Contact Dermatitis: The skin and sap contain urushiol, which triggers allergic reactions in sensitive individuals. Thoo, C. (2008). " Hypersensitivity reaction to the ingestion of mango flesh." Analysis within the research confirms that contact with the peel leads to skin irritation or rashes in hypersensitive populations.

Yes, Thai mangoes are good for health when the edible pulp is consumed moderately. Heart health receives support from high potassium levels, which help maintain stable blood pressure levels. The meta-analysis by Aburto, N. J., et al. (2013), "Effect of increased potassium intake on blood pressure, renal function, rate of cardiovascular disease, stroke and coronary heart disease in adults," confirms the link between potassium and cardiovascular protection. Digestive health improves through the intake of dietary fiber, which ensures regular bowel movements and gut wellness. Research by Anderson, J. W., et al. (2009), "Health benefits of dietary fiber," details how fiber intake prevents gastrointestinal issues. Immune system strength increases due to the presence of Vitamin C and other antioxidants. The study by Masibo, M., & He, Q. (2008), "Major mango polyphenols and their potential significance to human health," identifies bioactive compounds that protect cells from oxidative stress.

Energy content shows minimal change between the different types of raw Thai mangoes. The caloric value for the standard Nam Dok Mai remains at 68 calories per 100g. The Ok Rong variety contains 70 calories per 100g due to a higher concentration of natural sugars. The fundamental composition of the fruit pulp, consisting of carbohydrates, protein, and trace amounts of fat, stays consistent across the cultivars. Minor variations stem from differences in sugar concentration, but these are not large enough to alter the established caloric density. The lowest calorie type and the highest calorie type differ by only 2 calories, meaning the main factor affecting total calorie intake is the serving size consumed rather than the specific cultivar chosen.

The origin of the Thai mango traces back to the tropical regions of South and Southeast Asia. Ancient trade routes facilitated the spread of the fruit to the rest of the world. The plant thrived in the warm, humid climates of Thailand, leading to widespread cultivation and the development of unique cultivars like Nam Dok Mai. Culinary applications evolved alongside regional expansion, starting with simple raw consumption and juice extraction for traditional beverages. Modern gastronomy incorporated the sweet pulp into complex desserts like sticky rice and mousses. Savory culinary practices adopted the fruit to provide a sweet flavor profile to balance spicy and acidic elements in fusion dishes.