Tangerine

Tangerines, (mandarin oranges) (raw)

Nutritional value per 100 g (3.5 oz)
Energy	223 kJ (53 kcal)
Carbohydrates	13.34 g
Sugars	10.58 g
Dietary fiber	1.8 g
Fat	0.31 g
Protein	0.81 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 5% 0.058 mg Riboflavin (B2) 3% 0.036 mg Niacin (B3) 2% 0.376 mg Pantothenic acid (B5) 4% 0.216 mg Vitamin B6 5% 0.078 mg Folate (B9) 4% 16 μg Vitamin C 30% 26.7 mg Minerals Quantity %DV† Calcium 3% 37 mg Iron 1% 0.15 mg Magnesium 3% 12 mg Phosphorus 2% 20 mg Potassium 6% 166 mg Sodium 0% 2 mg Zinc 1% 0.07 mg
†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

For other uses, see Tangerine (disambiguation).

The tangerine (Citrus × tangerina) is an orange- or red-coloured citrus fruit. It is a variety of the Mandarin orange (Citrus reticulata). Tangerines are smaller than most oranges, and the skin of some varieties will peel off more easily. The taste is often less sour, or tart, than that of an orange.

Good quality tangerines will be firm to slightly soft, heavy for their size, and pebbly-skinned with no deep grooves, as well as orange in color. Peak tangerine season is short, lasting from November to January in the Northern Hemisphere.

The Honey tangerine, originally called a murcott, is very sweet, as its name suggests. Other popular kinds include the sunburst tangerines and Fairchild tangerines.

One of the oldest and most popular varieties is the Dancy tangerine, but it is no longer widely grown. The Dancy was known as the zipper-skin tangerine, and also as the kid-glove orange, for its loose, pliable peel. Its peak season is December, so children would often receive one in their Christmas stockings. For this reason it is commonly known as a 'Christmas Orange'.

Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States. Tangerines are a good source of vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 & B3.

The number of seeds in each segment (carpel) varies greatly.

Historically, the name tangerine comes from Tangier, Morocco, a port from which the first tangerines were shipped to Europe. The adjective tangerine, from Tangier or Tanger, was first recorded as an English word in 1710.

A popular alternative to tangerines are clementines, which are also a variant of the mandarin orange.

Top Ten Tangerines, Mandarin orange, clementines Producers — 2005 (1000 tonnes)
China	11,395
Spain	2,125
Brazil	1,270
Japan	1,132
Iran	720
Thailand	670
Egypt	665
South Korea	639
Pakistan	587
Italy	585
Turkey	585
World Total	19,734.84
Source: UN Food & Agriculture Organisation (FAO)[1]

References

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External links

• Nutritional Analysis at FoodsDatabase