The mango is the main export fruit of Peru and is recognized in international markets for its quality. The product is for consumption at home, either as whole fruit or in homemade preparations of juices, jams, etc. and is intended for the general public. VARIETIES: Tommy Atkins, Haden, Kent. It must be kept at a temperature of 9 to 10 degrees centigrade. The shelf life of the product is based on the physiological maturity of the fruit and has an average of: 7-8° Brix: 30-50 days 8-9° Brix: 20 -35 days Nutritional information Seasonal production from December to April. It is produced in the coastal region of Peru, mainly in the departments of Lambayeque, Piura, Ancash (casma).
Mango
Calories
135 kcal
Carbohydrates
35 g
Proteínas
1 g
Fiber
4 g
Vitamin C
57.3 mg
Vitamin A
1584 iu
Potassium
323 mg
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