Diet Ratings
Dried mango contains approximately 65-70g net carbs per 100g. A single 28g serving delivers ~18-20g net carbs, nearly half of a 50g daily limit, making it fundamentally incompatible with ketosis.
Plant-based but heavily processed with added sugars and oils. Often sweetened and coated for palatability. High sugar concentration.
Heavily processed with significant sugar concentration. Almost always contains added sugar or honey. Far exceeds natural sugar levels of fresh fruit.
Dried mango is typically processed with added sugars and is not traditional to Mediterranean regions. High sugar concentration and processing contradicts core principles.
Dried fruit with very high sugar concentration. Plant-derived and incompatible with carnivore diet.
Commercially dried mango almost universally contains added sugar. This is standard industry practice to make the product palatable.
Dried mango is high in fructose and often contains added sugars. Monash University rates dried mango as high-FODMAP due to concentrated fructose exceeding glucose ratio.
Not recommended for DASH. High added sugars (typically 15-20g per ounce), high calorie density, and often contains added sodium or sulfites. Minimal fiber relative to sugar content.
Concentrated carbohydrates (~65g per 100g) with high glycemic load and minimal fiber relative to sugar. Extremely difficult to portion into Zone meals. Processing removes water, concentrating sugars.
Drying concentrates natural sugars significantly, increasing glycemic load and inflammatory potential. Processing may reduce some polyphenols. Added sugars often present in commercial products. Whole fresh mango preferable.
High sugar concentration (66g per 100g), high calorie density (314 cal per 100g), low protein (1.8g), low water content. Dried fruits are problematic on GLP-1s due to concentrated sugars and easy overconsumption despite reduced appetite. Poor nutrient-to-calorie ratio.
Controversy Index
Score range: 1–6/10. Higher controversy = more disagreement between diets.