Clementines, raw
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
Clementines are small, easy-to-peel citrus fruits prized for their bright, sweet-tart flavor and juicy, seedless segments. Their vibrant orange skin and tender flesh make them a refreshing, hydrating snack. Nutritionally, they are a standout source of vitamin C and provide a quick, natural energy boost from their sugars.
Calorie split: 6% protein · 91% carbs · 3% fat
↓ Full nutrition💚 Why it's loved
People adore clementines for their perfectly balanced sweetness, hassle-free peeling, and the fact that they are typically seedless, making them an ideal on-the-go fruit for all ages. Their bright, festive flavor is also deeply associated with winter holidays in many cultures.
⚠️ Watch-outs & how to enjoy it better
Due to their natural sugar content (about 9g per 100g), individuals monitoring blood sugar levels should practice portion control. To counteract this, pair a clementine with a source of protein or healthy fat, like a handful of nuts or a piece of cheese, to slow sugar absorption. The acidic juice can also irritate sensitive skin or mouth sores.
Key benefits
- Excellent source of immune-supporting vitamin C
- Provides dietary fiber for digestive health
- Low in calories and fat, making it a light snack
- Contains antioxidants like flavonoids
- Natural source of quick energy from carbohydrates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The modern clementine is believed to be a natural hybrid between a sweet orange and a mandarin, first discovered in the late 19th century in the garden of a French missionary named Brother Clément in Algeria.
Full nutrition (USDA data · scales with serving)
| Water | 86.6 g |
| Energy | 47.0 kcal |
| Energy | 198 kj |
| Protein | 0.85 g |
| Total lipid (fat) | 0.15 g |
| Ash | 0.40 g |
| Carbohydrate, by difference | 12.0 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 9.2 g |
| Sucrose | 6.0 g |
| Glucose | 1.6 g |
| Fructose | 1.6 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 0.00 g |
| Calcium, Ca | 30.0 mg |
| Iron, Fe | 0.14 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 21.0 mg |
| Potassium, K | 177 mg |
| Sodium, Na | 1.0 mg |
| Zinc, Zn | 0.06 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 48.8 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.64 mg |
| Pantothenic acid | 0.15 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 24.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 24.0 ug |
| Folate, DFE | 24.0 ug |
| Choline, total | 14.0 mg |
| Betaine | 0.10 mg |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total trans | 0.00 g |
FAQ
What's the difference between a clementine and a mandarin orange?
Clementines are a specific variety of mandarin orange. They are typically seedless, have a smoother, glossier skin, and are often slightly sweeter and less tangy than other mandarin varieties like satsumas or tangerines.
How should I store clementines to keep them fresh?
For short-term use (a week or so), keep them at room temperature in a cool, dry place. For longer storage (up to two weeks), place them in the crisper drawer of your refrigerator. Avoid sealing them in airtight containers, as they need some air circulation.
Are clementine peels edible?
While not typically eaten raw due to their tough texture and bitter taste, clementine peels are edible and used in cooking. They can be candied, zested for baking, or infused into syrups and teas to add a concentrated citrus aroma.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.47 kcal/g · 7% calories from protein · 1.7 g fiber · 9.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.