Papaya, canned vs. Mango, raw vs. Mango, frozen
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, raw has the most protein of the foods compared, at 0.82 g per 100g.
| Nutrient | Papaya, canned | Mango, raw | Mango, frozen |
|---|---|---|---|
| Protein | 0.35 G | 0.82 G | 0.82 G |
| Total lipid (fat) | 0.21 G | 0.38 G | 0.38 G |
| Carbohydrate, by difference | 13.1 G | 15 G | 15 G |
| Energy | 52 KCAL | 60 KCAL | 60 KCAL |
| Total Sugars | 10.9 G | 13.7 G | 13.7 G |
| Fiber, total dietary | 1.3 G | 1.6 G | 1.6 G |
| Calcium, Ca | 15 MG | 11 MG | 11 MG |
| Iron, Fe | 0.19 MG | 0.16 MG | 0.16 MG |
| Potassium, K | 123 MG | 168 MG | 168 MG |
| Sodium, Na | 7 MG | 1 MG | 1 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.06 G | 0.09 G | 0.09 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.