Tangerines
| Tangerine | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Citrus |
| Species: | C. tangerina |
| Binomial name | |
|
Citrus tangerina Tanaka |
|
A Murcott, likely a tangerine hybrid
|
|
| 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
|
|
| Vitamins | |
| Vitamin A equiv. |
(4%)
34 μg
(1%)
155 μg |
| Thiamine (B1) |
(5%)
0.058 mg |
| Riboflavin (B2) |
(3%)
0.036 mg |
| Niacin (B3) |
(3%)
0.376 mg |
| Pantothenic acid (B5) |
(4%)
0.216 mg |
| Vitamin B6 |
(6%)
0.078 mg |
| Folate (B9) |
(4%)
16 μg |
| Choline |
(2%)
10.2 mg |
| Vitamin C |
(32%)
26.7 mg |
| Vitamin E |
(1%)
0.2 mg |
| Minerals | |
| Calcium |
(4%)
37 mg |
| Iron |
(1%)
0.15 mg |
| Magnesium |
(3%)
12 mg |
| Manganese |
(2%)
0.039 mg |
| Phosphorus |
(3%)
20 mg |
| Potassium |
(4%)
166 mg |
| Sodium |
(0%)
2 mg |
| Zinc |
(1%)
0.07 mg |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
The tangerine (Citrus tangerina) is an orange-colored citrus fruit that is closely related to, or possibly a type of, mandarin orange (Citrus reticulata).
The name was first used for fruit coming from Tangier, Morocco, described as a mandarin variety. Under the Tanaka classification system, Citrus tangerina is considered a separate species. Under the Swingle system, tangerines are considered to be a group of mandarin (C. reticulata) varieties. While tangerines genetically resemble mandarins, the genetics are still not thoroughly studied. The term is currently applied to any reddish-orange mandarin (and, in some jurisdictions, mandarin-like hybrids, including some tangors), but the term "tangerine" may yet acquire a definite genetic meaning.
Tangerines are smaller and less rounded than common oranges. The taste is considered less sour, as well as sweeter and stronger, than that of an orange. A ripe tangerine is firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in color. The peel is very thin, with very little bitter white mesocarp, which makes them usually easier to peel and to split into segments. All of these traits are shared by mandarins generally.
Peak tangerine season lasts from autumn to spring. Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is used fresh or dried as a spice or zest for baking and drinks, and eaten coated in chocolate. Fresh tangerine juice and frozen juice concentrate are commonly available in the United States. The number of seeds in each segment (carpel) varies greatly.
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Wikipedia