scored 70/100
Also known as amchoor, mango powder, dried mango powder, aamchur
Amchur is a tangy tan powder of dried unripe green mangoes used as a souring agent, carrying residual vitamin C and mango polyphenols.
1.5 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 70.
Amchur (also amchoor) is a tangy, pale-tan powder made by slicing unripe green mangoes, sun-drying them, and grinding the dried flesh to a fine powder. It is a workhorse souring agent of North Indian cooking, providing a concentrated sour-fruity tartness used the way lemon juice or tamarind might be, without adding moisture. The drying concentrates the fruit's sugars and acids and preserves residual vitamin C and mango polyphenols such as mangiferin and gallic acid, giving modest antioxidant value alongside its culinary role. It seasons curries, dals, chaats, marinades, samosa and pakora fillings, and dry spice rubs, and is favored in vegetarian cooking where fresh acid is undesirable. Per-100g figures are best-estimate for the dried powder; as used (a teaspoon or less) it contributes flavor and trace nutrients rather than meaningful calories.
Mangiferin and gallic acid scavenge free radicals and support antioxidant defense
Residual vitamin C and organic acids enhance non-heme iron uptake and stimulate digestive secretions
Delivers tartness as a salt-free seasoning, supporting lower-sodium cooking
Best used within the meal it seasons; its acidity supports digestion and iron absorption at mealtime.
Fasting-compatible
Negligible calories as used; fasting-compatible.
Per 100 g of the default form. Bars show how much higher or lower amchur (mango powder) is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Amchur (Mango Powder) is classified as a herbs & spices. Amchur is a tangy tan powder of dried unripe green mangoes used as a souring agent, carrying residual vitamin C and mango polyphenols.
Amchur (Mango Powder) scores 70/100 in Formulate, making it a solid choice. Its strongest contributions come from Vitamin C, Copper, Manganese. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.1 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.1 g of fiber (~0% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 1.5 g of net carbs (1.6 g total minus 0.1 g fiber).
Best in the with_meals. Best used within the meal it seasons; its acidity supports digestion and iron absorption at mealtime.
A typical serving is around 2 g (~7 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating amchur (mango powder) alongside several other herbs & spices sources.
Amchur (Mango Powder) pairs nicely with: Use in dry rubs and spice blends because, unlike lemon, it adds sourness without liquid; Pair with legumes and vegetables where its acidity and trace vitamin C aid iron uptake.
Encyclopedia entries that supply the same signature nutrients amchur (mango powder) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients amchur (mango powder)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.