The ogbono or African mango plant is not sought after for its fruits which, despite the name, are not mangoes and are not even edible as they are bitter. The seeds are important and are used, toasted and chopped, used as a thickener, to give greater consistency to foods which become pleasantly mucilaginous. It is a medium caloric food, has a lot of fiber and many minerals (sodium, calcium, potassium, phosphorus, iron, manganese, zinc), various vitaminsABCEK and J, source of lycopene, lutein, beta-carotene, substances known for their antioxidant power. The best known dish is Ogbono Soup.
