All about tangerines
Calorie content of tangerine
The caloric content of tangerine is 33 kcal per 100 g of the product.
Composition and useful properties of Mandarin
In its composition, tangerines contain pectins, citric acid, vitamins A, B1, B2, B6, C, D, K, PP, as well as minerals necessary for the body: potassium, calcium, magnesium, iron, phosphorus and sodium, sugars and dietary fiber. Tangerines do not accumulate nitrates, so they are suitable for medicinal nutrition. Fruits are a powerful "vitamin bomb" that can make up for the vitamins lost in the autumn-winter period, they can act as an anti-inflammatory and antipyretic agent, and phytoncides, which are rich in tangerines, have an antimicrobial effect.
Varieties of tangerines
Tangerines have many varieties that vary in taste (sweetness), skin color, the presence or absence of seeds, and size. Sweet varieties-temple, Mineola (hybrid with grapefruit), Clementine (hybrid with orange), honey and Robinson. Tangerines from Abkhazia, Turkey and China have a sour taste, while Israeli and Spanish ones are always sweet. There are tangerines with a reddish-orange color, for example, Tangor and Robinson, and even green-varieties of honey. Turkish fruits have the most seeds, Clementine is completely devoid of seeds.
Selection and storage of tangerines
When choosing tangerines, you need to pay attention to the integrity of the peel, the absence of obvious dents, dark spots and scuffs. You should refrain from buying dried and dull fruits, the pulp may deteriorate. Store the tangerine in a cool place, ideally on a special shelf for vegetables and fruits in the refrigerator, where the temperature is maintained up to +6 °C (calorizer). Do not store tangerines in a plastic or paper bag to avoid excessive humidity or, conversely, drying of the product.
The caloric content of tangerine is 33 kcal per 100 g of the product.
Composition and useful properties of Mandarin
In its composition, tangerines contain pectins, citric acid, vitamins A, B1, B2, B6, C, D, K, PP, as well as minerals necessary for the body: potassium, calcium, magnesium, iron, phosphorus and sodium, sugars and dietary fiber. Tangerines do not accumulate nitrates, so they are suitable for medicinal nutrition. Fruits are a powerful "vitamin bomb" that can make up for the vitamins lost in the autumn-winter period, they can act as an anti-inflammatory and antipyretic agent, and phytoncides, which are rich in tangerines, have an antimicrobial effect.
Varieties of tangerines
Tangerines have many varieties that vary in taste (sweetness), skin color, the presence or absence of seeds, and size. Sweet varieties-temple, Mineola (hybrid with grapefruit), Clementine (hybrid with orange), honey and Robinson. Tangerines from Abkhazia, Turkey and China have a sour taste, while Israeli and Spanish ones are always sweet. There are tangerines with a reddish-orange color, for example, Tangor and Robinson, and even green-varieties of honey. Turkish fruits have the most seeds, Clementine is completely devoid of seeds.
Selection and storage of tangerines
When choosing tangerines, you need to pay attention to the integrity of the peel, the absence of obvious dents, dark spots and scuffs. You should refrain from buying dried and dull fruits, the pulp may deteriorate. Store the tangerine in a cool place, ideally on a special shelf for vegetables and fruits in the refrigerator, where the temperature is maintained up to +6 °C (calorizer). Do not store tangerines in a plastic or paper bag to avoid excessive humidity or, conversely, drying of the product.