Tangerines

Tangerines nutrition facts

Tangerines are related varieties of oranges distinguished by loose, easily peeled shin (pericarp) and sweet juicy flesh (arils). They are also known as mandarin oranges in Europe and satsumas in Japan. Just as oranges, these too belong to the Rutaceae (citrus Family) and known scientifically as Citrus reticulata.

Mandarin orange thought to be originating in Southeastern tropical forest of China. Now days, the fruit is widely grown in many parts of the world as far as California, as an important commercial crop.

The tree smaller than oranges with slender branches and deep green leaves with pointed ends. The fruit is flat, small compared to "Navel" or "Valencia" oranges. Its loose, deep orange color skin (pericarp) can be peeled rather easily. Inside, it features extensive fibrous pith, which is loosely attached to underside of skin and edible flesh. An average sized fruit has 8-10 juicy segments (arils).

Several hybrid varieties of tangerines exist.

Tangelos, also known as honeybell, are hybrid between tangerine and orange (Citrus sinensis) or grapefruit (Citrus paradisi). Tangelos, like tangerines, have loose skin and juicy sweet flavored segments. They are distinguished from oranges by a characteristic knob at the stem end of the fruit.

Tangors (Citrus nobilis) are cross between oranges (C. sinensis) and tangerine (C. reticulata). They have feature large size, and sweet-tart flavor similar to oranges.

Clementines, another member of citrus family, are smaller, have smooth glossy skin, and vey sweet, juicy, almost seedless segments.

Yuzu fruit or Japanese citrus fruit is a hybrid between C. ichngenesis and oranges (C.reticulata). They are characterized by intense lime-like fragrance and tart flavor. Delicious and juicy orange fruit contains an impressive list of essential nutrients, vitamins, minerals for normal growth and development and overall well-being.

Health benefits of tangerines

As in oranges, Tangerines are very low (53 cal/100 g) in calories. Nevertheless, they are valuable sources of flavonoid anti-oxidants like narigenin, hesperetin, vitamin A, carotenes, xanthins and luteins; in fact many times higher than in oranges.

In addition, these citrus fruits are very rich sources of vitamin-C (ascorbic acid), a water-soluble vitamin. Vitamin-C is one of powerful natural anti-oxidant, which has many essential roles like collagen synthesis, wound healing, anti-viral, anti-cancer activity, and helps prevent from neuro-degenerative diseases, arthritis, and cold/fever...etc by removing oxidant free radicals from the body. Vitamin C helps absorb iron in the food by reducing ferrous form of iron element to ferric form in the gut.

Further, they contain natural soluble and insoluble fiber like hemi-cellulose, pectin...etc which prevents cholesterol absorption in the gut. Adequate fiber in the food aids in smooth bowel movements by acting as laxative.

Citrus fruits, as such, have long been valued for their wholesome nutritious and antioxidant properties. It is scientifically established that citrus fruits, especially oranges, by virtue of their richness in vitamins and minerals, have many proven health benefits. Moreover, it is now beginning to be appreciated that the other biologically active, non-nutrient compounds found in citrus fruits such as phyto-chemical antioxidants, soluble and insoluble dietary fiber have been found to be helpful in reduction in the risk for cancers, many chronic diseases like arthritis, and from obesity and coronary heart diseases.

Tangerines (Citrus reticulata), Fresh,  Nutritive Value per 100 g, ORAC value 1620 TE units. (Source: USDA National Nutrient data base)
Principle	Nutrient Value	Percentage of RDA
Energy	53 Kcal	2.5%
Carbohydrates	13.34 g	10%
Protein	0.81 g	1.5%
Total Fat	0.31 g	1%
Cholesterol	0 mg	0%
Dietary Fiber	1.8 g	5%
Vitamins
Folates	16 mcg	4%
Niacin	0.376 mg	2.5%
Pantothenic acid	0.216 mg	4%
Pyridoxine	0.078 mg	6%
Riboflavin	0.036 mg	3%
Thiamin	0.058 mg	5%
Vitamin C	26.7 mg	44%
Vitamin A	681 IU	23%
Vitamin E	0.20 mg	1%
Vitamin K	0 mcg	0%