(Clementine, tangelo)
Tangerine Nutritional Profile
• Energy value (calories per serving): Low
• Protein: Moderate
• Fat: Low
• Saturated fat: Low
• Cholesterol: None
• Carbohydrates: High
• Fiber: Moderate
• Sodium: Low
• Major vitamin contribution: Vitamin C
• Major mineral contribution: Potassium
How Many Nutrients in Food
• Tangerines are also known as “mandarin oranges.” Clementines are small Algerian tangerines. Tangelos are a cross between the grapefruit and the tangerine. All there are high in sugar with moderate amounts of dietary fiber (soluble pectins), good sources of vitamin A and vitamin C.
• One peeled tangerine, 2.5 inches in diameter, has 1.6 g dietary fiber, 599 IU vitamin A (26 percent of the RDA for a woman, 20 percent of the RDA for a man), and 24 mg vitamin C (32 percent of the RDA for a woman, 27 percent of the RDA for a man).
How To Serve Nutritious Tangerine Food
• Freshly peeled.
Diets That May Restrict or Exclude Tangerine Food
• Low-fiber diet
How To Buying This Food
Look for:
Tangerines that are heavy for their size (which means they will be juicy). The skin should be deep orange, almost red, and naturally puffy and easy to peel.
• Choose firm, heavy tangelos, with a thin, light-orange skin that is less puffy than the tangerine’s.
Choose small-to-medium clementines with bright orange skin. They should be heavy for their size.
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How To Storing This Food
• Refrigerate tangerines and clementines. Tangerines are very perishable; use them within a day
or two. Store tangelos at room temperature for a few days. Refrigerate them for longer storage.
How To Preparing This Food
• Wash the fruit under cold running water. Don’t peel it until you are ready to use it; peeling tears cells and activates ascorbic acid oxidase, an enzyme that destroys vitamin C.
• Although many people prefer citrus fruits very cold, bringing the tangerines, clementines, and tangelos to room temperature before you serve them liberates the aromatic molecules that make the fruit smell and taste good, intensifying the flavor and aroma.
How Other Kinds of Processing Affect Tangerine Food
Commercially prepared juices.
How well a commercia juice holds its vitamin C depends on how it is prepared, stored, and packaged. Sealed cans of orange juice stored in the refrigerator may lose only 2 percent of their vitamin C in three months. Prepared, pasteurized “fresh” juices in glass bottles hold their vitamin C better than the same juice sold in plastic bottles or waxed paper cartons that let oxygen pass through.
• Tangerine are not a natural source of calcium, but some tangerine juices are calcium-fortified. Canned tangerine and orange juice retain most of their vitamin C. As soon as the can is opened, the tangerine or juice should be removed and transferred to a glass containers to prevent the fruit or juice from absorbing lead used to seal the can.
• The absorption of lead is triggered by oxygen, which enters the can when the seal is broken. No lead is absorbed while the can is intact. Since 2000, following several deaths attributed to unpasteurized apple juice contaminated with E. coli O157:H7, the FDA has required that all juices sold in the United States be pasteurized to inactivate harmful organisms such as bacteria and mold.
Canning.
Before they are canned, Mandarin oranges are blanched briefly in steam to inactivate ascorbic acid oxidase, an enzyme that would otherwise destroy the fruit’s vitamin C.
• Canned Mandarin oranges contain approximately as much vitamin C as fresh ones.
Medical Uses and/or Benefits Of Tangerine
Antiscorbutics.
Like other citrus fruits, tangerines, tangelos, and clementines are useful in preventing or curing the vitamin C–deficiency disease scurvy.
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Adverse Effects Associated with Tangerine Food
Contact dermatitis.
The oils in the peel of the tangerine, tangelo, or clementine may be irritating to sensitive individuals.
Aphthous ulcers.
Eating citrus fruit, including tangerines, tangelos, and clementines, may trigger an attack of apthous ulcers (canker sores) in sensitive people, but eliminating these foods from your diet will neither cure nor prevent an attack.
Food/Drug Interactions in Tangerine
Aspirin and other nonsteroidal anti-inflammatory drugs (NSAIDs: ibuprofen, naproxen, etc.).
Taking aspirin or NSAIDs with acidic foods such as grapefruit intensifies the drugs’ ability to irritate your stomach and cause gastric bleeding.
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