Tangerine
The tangerine (Citrus × tangerina) is an orange-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 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. 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. The number of seeds in each segment (carpel) varies greatly.
A popular alternative to tangerines are clementines, which are also a variant of the mandarin orange.
kahlil mitchell
Varieties
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.[1] The Dancy was known as the zipper-skin tangerine, and also as the kid-glove orange, for its loose, pliable peel.
Nutrition
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 223 kJ (53 kcal) | ||||||||||||||||||||||||||||||||||||||||
13.34 g | |||||||||||||||||||||||||||||||||||||||||
| Sugars | 10.58 g | ||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 1.8 g | ||||||||||||||||||||||||||||||||||||||||
0.31 g | |||||||||||||||||||||||||||||||||||||||||
0.81 g | |||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] | |||||||||||||||||||||||||||||||||||||||||
Tangerines are a good source of vitamin C, folate and beta-carotene. They also contain some potassium, magnesium and vitamins B1, B2 & B3. Tangerine oil, like all citrus oils, has limonene as its major constituent, but also alpha-pinene, myrcene, gamma-terpinene, citronellal, linalool, neral, neryl acetate, geranyl acetate, geraniol, thymol, and carvone.
References
- ^ Dancy Tangerine
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
External links
- Nutritional Analysis at FoodsDatabase