Tangerine, raw
Common food
Photo: Wikipedia
A tangerine is a small, easy-to-peel citrus fruit with a vibrant orange skin and sweet, juicy segments. Its flavor is a bright, tangy-sweet burst, often described as more floral and less acidic than a common orange. Nutritionally, it's a standout source of vitamin C and provides a quick, natural energy boost from its natural sugars.
Calorie split: 5% protein · 90% carbs · 5% fat
↓ Full nutrition💚 Why it's loved
People adore tangerines for their perfectly portable size, effortless peeling, and the bright, sunny flavor that tastes like a concentrated burst of citrus. They are a beloved seasonal treat, symbolizing good fortune and prosperity during Lunar New Year celebrations in many Asian cultures.
⚠️ Watch-outs & how to enjoy it better
The natural sugars can cause a blood-sugar spike if eaten in large quantities alone. To counteract this, pair a tangerine with a source of protein or fat, like a handful of nuts or a piece of cheese, to slow sugar absorption. Also, the white pith and peel contain bitter compounds; peeling them off thoroughly improves taste for those sensitive to bitterness.
Key benefits
- Excellent source of immune-supporting vitamin C.
- Provides dietary fiber, aiding digestion.
- Contains antioxidants like beta-carotene.
- Low in calories and fat, suitable for weight management.
- Hydrating due to high water content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'tangerine' gets its name from Tangier, Morocco, the port from which the first large shipments of this fruit arrived in Europe in the 19th century.
Full nutrition (USDA data · scales with serving)
| Water | 85.2 g |
| Energy | 53.0 kcal |
| Protein | 0.81 g |
| Total lipid (fat) | 0.31 g |
| Carbohydrate, by difference | 13.3 g |
| Fiber, total dietary | 1.8 g |
| Total Sugars | 10.6 g |
| Calcium, Ca | 37.0 mg |
| Iron, Fe | 0.15 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 20.0 mg |
| Potassium, K | 166 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 26.7 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.38 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 10.2 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 34.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 155 ug |
| Carotene, alpha | 101 ug |
| Cryptoxanthin, beta | 407 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 138 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.04 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.04 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.06 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.05 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.07 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Tangerines, (mandarin oranges), raw — USDA does not publish this profile for Tangerine.
| Tryptophan | 0.00 g |
| Threonine | 0.02 g |
| Isoleucine | 0.02 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.02 g |
| Arginine | 0.07 g |
| Histidine | 0.01 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.13 g |
| Glutamic acid | 0.06 g |
| Glycine | 0.02 g |
| Proline | 0.07 g |
| Serine | 0.03 g |
FAQ
What's the difference between a tangerine and a mandarin orange?
Mandarin is the broad species (Citrus reticulata), and tangerine is a common name for a specific group of mandarins that are typically darker reddish-orange, have a thicker skin, and a richer, more intense flavor. In the U.S., the terms are often used interchangeably.
Are tangerine seeds edible?
Yes, the seeds are edible but are usually removed because they have a bitter taste and unpleasant texture. Seedless varieties are common and preferred for eating fresh.
How should I store tangerines?
For short-term use (up to a week), store them at room temperature away from direct sunlight. For longer storage (up to 2 weeks), place them in the refrigerator's crisper drawer, as cold slows down ripening and mold growth.
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 0.53 kcal/g · 6% calories from protein · 1.8 g fiber · 10.6 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.