Protein, amino acids and ascorbic acid in some cultivars of mango

The concentrations of protein in nine cultivars of mango ranged from 0.98 g 100 g−1 to 3.27 g 100 g−1 and of ascorbic acid from 14 mg 100 g−1 to 57 mg 100 g−1. There were variable concentrations of free amino acids: among the free amino acids, alanine, glutamic acid, histidine, isoleucine, proline and valine were present in all the varieties. The protein‐bound amino acids, present in all cultivars, included alanine, aspartic acid, arginine, cystine, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine and valine. There is no evidence of the effects of variety and growing conditions on the composition of the fruit.