Mango, frozen vs. Mango, raw vs. Mango, canned

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Mango, frozen has the most protein of the foods compared, at 0.82 g per 100g.

Nutrient	Mango, frozen	Mango, raw	Mango, canned
Protein	0.82 G	0.82 G	0.62 G
Total lipid (fat)	0.38 G	0.38 G	0.3 G
Carbohydrate, by difference	15 G	15 G	16.2 G
Energy	60 KCAL	60 KCAL	65 KCAL
Total Sugars	13.7 G	13.7 G	15.2 G
Fiber, total dietary	1.6 G	1.6 G	1.2 G
Calcium, Ca	11 MG	11 MG	8 MG
Iron, Fe	0.16 MG	0.16 MG	0.12 MG
Potassium, K	168 MG	168 MG	114 MG
Sodium, Na	1 MG	1 MG	1 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.09 G	0.09 G	0.07 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.