Substrate
Mango
4 named fermented preparations, across 5 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Amba (fermentation not stated) | Iraq | unknown | - | - |
| Avakaya | not stated | unknown | - | - |
| Chhundo (fermentation not stated) | India | unknown | - | - |
| Green mango pickle | India, Pakistan, Bangladesh, Philippines | brined | 20 % salt in water | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Mango nectar, canned | 5 | 51 | SR Legacy |
| Mango, dried, sweetened | 162 | 319 | SR Legacy |
| Mangos, raw | 1 | 60 | SR Legacy |
| Mango, dried | 162 | 319 | Survey (FNDDS) |
| Mango, raw | 1 | 60 | Survey (FNDDS) |
| Mango, canned | 1 | 65 | Survey (FNDDS) |
| Mango, frozen | 1 | 60 | Survey (FNDDS) |
| Mango nectar | 5 | 51 | Survey (FNDDS) |
| Mango, Tommy Atkins, peeled, raw | 0 | - | Foundation |
| Mango, Ataulfo, peeled, raw | 0 | - | Foundation |