1 raw, without peel and seeds, 2 ⅜’’ in diameter (approx. 84g) – 37 calories
Canned, light syrup, fruit and liquid, 1 cup (approx. 252g) – 154 calories
Tangerine juice, canned, sweetened, 1 cup
(approx. 249g) – 125 calories
Nutritional facts below are per 100 grams of Tangerine
Vitamin A: 681 IU (23% of DV)
Vitamin C: 26.7 mg (44% of DV)
Copper: 42 mcg (4.5% of DV)
Magnesium: 12 mg (3% of DV)
The tangerine is a smaller cousin of the orange. It has a sweeter taste and its skin is bumpier and easier to peel. Clementines, tangerines, and mandarins are essentially the same fruit – differing in some minor properties and their country of origin.
Tangerines are an important crop in California. They are grown all over the world. An interesting characteristic of tangerines is the ability to create hybrid fruit, including tangelos, tangors, and the Japanese Yuzu fruit.
If you’re looking for a delicious snack that is very low in calories, tangerines are the fruit for you. They contain numerous vitamins, minerals, and pack some important anti-oxidants.
The safest option is to buy organic. If eating a standard tangerine, be sure to wash off the pesticide and insecticide sprays from the peel over cold running water. Use baking soda for added cleanliness. Your hands touch the sprays then transfer to the food you eat.
Tangerines are most commonly eaten raw. Simply wash the outside (you never know how the fruit was stored or who picked it), then wash your hands, peel the skin, then enjoy. Mandarins and clementines may not have seeds, so that would simplify things. If your tangerine does have seeds, be sure to remove them, the seeds are not edible.
One can make tangerine sauce or juice. Simply throw it into the juicer and you have a sweet and citrusy beverage.
Ginger (ground or fresh)
Take the tangerines, peel them and juice the flesh (should create about half a cup). This can be done with a juicer. DO NOT THROW AWAY THE PEELS. Keep the peels. Mix the tangerine juice, the washed peels, tablespoon of coconut oil, teaspoon of ginger, a pinch of salt, in a pot and boil over medium heat. Once the water comes to a rapid boil bring the heat to low and wait until the sauce becomes thicker. When done, simply pour the sauce on chicken, duck, or salmon.