Vangueria madagascariensis Fruit Tree: Nutritional, Phytochemical, Pharmacological, and Primary Health Care Applications as Herbal Medicine
Table 1
Nutritional composition of the fruit pulp of V. madagascariensis compared with nutritional values of Mangifera indica and Ziziphus mauritiana and the recommended dietary allowance (RDA).
Caloric and nutritional composition
Value
Ziziphus mauritiana
Mangifera indica
Recommended dietary allowance (RDA)
Ascorbic acid (mg/100 g)
4.7
15.0–43.8
16.0–46.5
100–120
Calcium (mg/100 g)
25
160–254
14.0–30.6
1000–1300
Carbohydrates (%)
28
79.5–83.2
16.9–27.3
45–65
Copper (mg/100 g)
0.5 ± 0.2
0.7–1.5
0.1
1–3
Chromium (mg/100 g)
0.2 ± 0.1
0.1
0.01–0.02
0.02–0.2
Energy value (kJ/100 g)
498
1516–1575
74
2200
Fibre (%)
4.7
4.9–7.3
1.1–4.8
25–38
Iron (mg/100 g)
1.1–5.2
2.1–4.3
1.3–8.4
8–15
Lipid (%)
0.1
—
0.1
300
Magnesium (mg/100 g)
39
83–150
1.5–7.5
310–320
Manganese (mg/100 g)
2.4 ± 1.1
0.7–1.6
6.2–7.8
1–5
Niacin (mg/100 g)
0.61
0-7–0.9
0.6
40–70
Phosphorus (mg/100 g)
36.6
87–148
16
1250
Potassium (mg/100 g)
521
1865–2441
10.2–205
4700
Protein (%)
1.4
7.9–8.7
0.6
34
Riboflavin (mg/100 g)
0.04
0.02
0.6
3–10
Sodium (mg/100 g)
28
185–223
26–91.1
2300
Thiamine (mg/100 g)
0.05
0.03
0.05
6.1
Total flavonoid content (mg RE/g fresh weight)
8.00 to 8.20
8.4–22.0
1000
Total phenolic content (mg GAE/g dry weight)
37.00 to 61.22
172.1–309.5
652.6
2500
Total proanthocyanidins (mg CE/g fresh weight)
134.57 to 159.50
—
7.9
1000
Zinc (mg/100 g)
0.4 ± 0.2
0.6–0.9
0.04
8–11
Sources: Ramalingum and Mahomoodally [14]; Nigam et al. [31]; Kipkemboi [32]; Nyanga et al. [33]; Pareek et al. [34]; Ara et al. [35]; da Silva et al. [36]; Sajib et al. [37].
