Know what’s on your plate
Tangerine
Calories & nutrition facts
mandarin oranges, raw
Nutrition facts
Per 100 g% DV- Calories 53 kcal —
- Protein 0.8 g 2%
- Carbohydrate 12 g 4%
- Fat 0.3 g 0%
- Saturated fat 0 g 0%
- Fibre 1.8 g 6%
- Sugars 11 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 34 µg 4%
- Vitamin C 26.7 mg 30%
- Vitamin D 0 µg 0%
- Vitamin E 0.2 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.38 mg 2%
- Pantothenic acid (B5) 0.22 mg 4%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 16 µg 4%
- Vitamin B12 0 µg 0%
- Choline 10.2 mg 2%
Minerals
- Calcium 37 mg 3%
- Iron 0.15 mg 1%
- Magnesium 12 mg 3%
- Phosphorus 20 mg 2%
- Potassium 166 mg 4%
- Zinc 0.07 mg 1%
- Copper 0.04 mg 5%
- Manganese 0.04 mg 2%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 53 | 0.8 g | 12 g | 0.3 g |
| 1 × cup, sections | 195 g | 103 | 1.6 g | 23 g | 0.6 g |
| 1 × small (2-1/4" dia) | 76 g | 40 | 0.6 g | 8.8 g | 0.2 g |
| 1 × medium (2-1/2" dia) | 88 g | 47 | 0.7 g | 10 g | 0.3 g |
| 1 × large (2-3/4" dia) | 120 g | 64 | 1 g | 14 g | 0.4 g |
| 2 × cup, sections | 390 g | 207 | 3.2 g | 45 g | 1.2 g |
| ½ × cup, sections | 97.5 g | 52 | 0.8 g | 11 g | 0.3 g |
| 3 × cup, sections | 585 g | 310 | 4.7 g | 68 g | 1.8 g |
| 4 × cup, sections | 780 g | 413 | 6.3 g | 90 g | 2.4 g |
Similar foods
- Tangerine juiceraw43 kcal / 100 g
- Tangerine or tangorpeeled, raw43 kcal / 100 g
- Mandarin orangescanned in juice, whole contents32 kcal / 100 g
- Mandarinfresh45 kcal / 100 g
- Clementineraw47 kcal / 100 g
- Mandarina40 kcal / 100 g
- Orangeraw, with peel63 kcal / 100 g
- Raw satsuma mandarinraw50 kcal / 100 g
- Clementine or mandarin orangeflesh without skin, without seeds, raw46 kcal / 100 g
- Kumquatraw71 kcal / 100 g
Questions about Tangerine
How do you choose a sweet, juicy tangerine?
Choose fruit that feels heavy for its size, with firm, brightly coloured skin and no soft patches or mould. A little looseness between peel and flesh is common and can make it easier to peel.
How do you peel a tangerine without making a mess?
Roll it gently on the worktop, press a thumbnail into the skin near the stem, then peel in strips. Remove any pith you dislike, but the thin white strands are edible.
Can you use tangerine zest in cooking?
Yes. Finely grate only the coloured outer peel, avoiding the bitter white pith, and add it to cakes, biscuits, dressings or marinades. Wash and dry the fruit first.
How should you store tangerines?
Keep them in a cool, airy place if you will eat them soon; refrigerate them in a breathable bag or open container to keep them fresh for longer. Remove any mouldy or damaged fruit promptly.
Can you freeze tangerines?
Peel them, separate the segments and remove pips, then freeze them in a single layer before transferring to a sealed container. The thawed segments are softer, so they work best in smoothies or sauces.
What goes well with tangerines in a salad?
Pair the segments with fennel, rocket, olives and a sharp citrus dressing, or add them to a salad with beetroot and toasted nuts. Their sweetness also works well with duck or grilled fish.
Are tangerines and clementines the same fruit?
They are closely related types of mandarin, but not identical. Clementines are usually small, sweet and easy to peel; tangerines often have a deeper orange-red skin and a more tangy flavour.
How much vitamin C is in a tangerine?
A medium tangerine provides 23.5 mg of vitamin C. Its vitamin C content is lower than an orange’s, which has 53.2 mg per 100 g.
Source: USDA FoodData Central 169105 · per 100 g · carbohydrate per EU label, fibre excluded
