Chemical composition of 100 g ripe mangosteen aril
| Parameter |
Range |
| Moisture, g |
79.2–84.9 |
| Calories |
60–81 |
| Protein, g |
0.5–0.7 |
| Fat, g |
0.8-1 |
| Carbohydrates |
14.3–19.8 |
| Total sugars, g |
17.5 |
| Reducing sugars, g | 4.3 |
| Fibre, g | 0.3–5.1 |
| Ash, g | 0.20–0.23 |
| Calcium, g | 0.01–18.00 |
| Phosphorus, g | 0.02–17.00 |
| Iron, g | 0.2–0.9 |
| Vitamin A (IU) | 0–14 |
| Thiamine, g | 0.03–0.09 |
| Riboflavin, g | 0–0.06 |
| Niacin, g | 0–0.1 |
| Ascorbic acid, g | 1–66 |
| Citric acid, g | 0.63 |
Source
- Kanchanapom, K. and Kanchanapom, M. (1998). Mangosteen. In: Shaw, P.E., Jr., Chan, H.T. and Nagi, S. (eds) Tropical and Subtropical Fruits. AgScience Inc., Auburndale, Florida, pp. 191–216.
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