RASPURI

Raspuri Mangoes have an excellent flavor and is juicy in texture. They are rich in carotenes which is a pre cursor of vitamin A.

 

This mango too is grown widely in the south of India.

Like the Alphanso and the Totapuri mango, the raspuri mango is used in the making of ice creams, yogurts, smoothies, juices, jams and jellies.

 

Physical, Chemical and 
Organoleptic Characteristics :

 

Acidity (% as C/A) : Min 0.5
Ph : 3.4-3.5
Ascorbic Acid (ppm) : Min 200
Colour : Golden Yellow


Raspuri Mango Pulp
T.S.S (“Brix) Min

15

Acidity (%C/A) Min

0.4

Composition per 100 gm

Edible Portion (%)

55.00

Moisture (gm)

81.00

Protein (gm)

00.60

Fat(gm)

00.60

Minerals (gm) 00.40
Fibre (gm)

00.30

Carbohydrates (gm)

16.90

Energy (K.cal)

74.00

Calcim (mg)

16.00

Phosphorus (mg) 18.00
Iron(mg)

NA

Vitamin c (mg)

20.00

Vitamin B (mg) 01.07

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