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Mandarin oranges - calories, nutritional values and interesting facts


16.12.2018
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Mandarin oranges - calories, nutritional values and interesting facts


   Mandarin oranges (mandarins), the younger sister of oranges, smaller but sweeter, and easier to peel and sharing. Mandarin is a perennial plant species of Ruta family. Its name derives from the island of Mauritius in the Indian Ocean, which formerly was called Mandara. Depending on the variety grows on evergreen, very thorny shrubs or trees, reaching a height of up to 8 meters.

   The home site of mandarin oranges are southern China and Indochina. There were cultivated in order to obtain fruit, more than 4,000 years ago. These tasty fruits were often reserved strictly for the privileged class in the Far East. Although cultivated in China, mandarin oranges did not reach Europe and North America until the nineteenth century.





Nutritional value and health benefits of mandarins

   In 100 grams of mandarin we found 53 calories (kcal). Fruits are rich among others in organic acids - citric and malic acids, which help get rid of toxic substances from the body. Mandarin is a good source of vitamins A, B1, B6, C, B9 (folate) and minerals: potassium and calcium. Mandarins are highly alkaline, is recommended for people suffering from diseases of the urinary tract, they also help with constipation. Research shows that eating mandarins may reduce the risk of liver cancer, and alleviates symptoms resulting from chronic viral hepatitis. Also shows health benefits of the fruit peel. It contains a compound called salvestrol Q40, which in tumor tissue is converted to a toxic substance destroying the tumor. From the leafs essential oil is obtained, which is used in the food and perfumery.

   Mandarin oranges are suitable for eating, not only as a standalone snack, but also enhance other dishes with interesting flavor notes. They can be used for any kind of fruit salad or fruit and vegetables, desserts, sauces and main courses.



Calories and nutritional values of mandarin oranges

Nutrient Content in 100 [g]
Calories (energy value) 53 kcal / 222 kJ
Proteins 0,81 g
Total lipids (fats) 0,31 g
Total saturated fatty acids 0,039 g
Total monounsaturated fatty acids 0,060 g
Total polyunsaturated fatty acids 0,065 g
Omega 3 (n-3) fatty acids 0,018 g
Omega 6 (n-6) fatty acids 0,047 g
Carbohydrates 13,34 g
Dietary fiber 1,8 g
Vitamin A 681 I.U.
Vitamin D 0 µg
Vitamin E 0,20 mg
Vitamin K1 0 µg
Vitamin C 26,7 mg
Vitamin B1 (Thiamin) 0,058 mg
Vitamin B2 (Riboflavin) 0,036 mg
Vitamin B3 (vitamin PP, Niacin) 0,376 mg
Vitamin B6 0,078 mg
Folate (vitamin B9) 16 µg
Vitamin B12 (Cobalamin) 0 µg
Pantothenic acid (vitamin B5) 0,216 mg
Calcium 37 mg
Iron 0,15 mg
Magnesium 12 mg
Phosphorus 20 mg
Potassium 166 mg
Sodium 2 mg
Zinc 0,07 mg
Copper 0,042 mg
Manganese 0,039 mg
Selenium 0,1 µg
Fluoride ~
Cholesterol 0 mg
Phytosterols ~



Varieties of mandarin oranges

Clementine - a cross between mandarins and bitter orange, comes from Algeria and it is called from the name of a French member of the order. Leads in popularity and growing throughout the world. It contains a small amount of seeds.

Satsuma - there are over 100 varieties of satsumas, differing ripening time, shape and flavor. Shrubs grow in tropical climate areas, but the better are cooler subtropical climates. Its fruit ripens earlier than fruit of other mandarins. In general, does not have the seeds.

Tangerine - originally came from Laos and China. Typical for her is flesh protruding from the peel. The fruit resembles satsumas, but in contrast has the seeds. Peel is thinner, fruit is red, and the flavor more pungent.

Tangela - a hybrid of tangerines with grapefruit. A characteristic feature of these mandarins is very sweet and juicy fruit with a bitter aftertaste, and easy separation of the peel from the pulp segments.



Interesting facts about mandarins

→ As we have already mentioned, the name of the fruit comes from the island of Mauritius, however, the alternative theory is that the fruit owes its name to the Chinese dignitary Mandarin, who wears a robe just in the color of this fruit
→ Mandarin fruits can be stored both at room temperature and in the refrigerator
→ Buying mandarins it is necessary to smell them. The mark of good quality and freshness is the intense flavor
→ The largest mandarin producers in the world are: China, Spain, Brazil, Japan, Turkey, Italy and Egypt
→ The pulp of stale fruit is dry and the skin is wrinkled. Fresh mandarin fruits can be easily peeled and are juicy
→ Mandarin in french and german language is Mandarine, in spanish - Mandarina
→ The terms "mandarin orange" and "tangerine" are often used interchangeably, particularly outside the United States. This can be confusing because although a tangerine is a mandarin orange, not all mandarin oranges are tangerines
→ In China, mandarins are a symbol of abundance and happiness