Tangerines, (mandarin oranges), canned, juice pack, drained
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
These are tender, sweet mandarin orange segments preserved in their own juice, then drained for a bright, ready-to-eat snack. They offer a burst of juicy citrus flavor with a soft, easy-to-eat texture, making them a convenient source of vitamin C and natural sugars.
Calorie split: 7% protein · 92% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People adore them for their perfectly sweet-tart flavor, satisfying juicy pop, and incredible convenience as a healthy snack, dessert topping, or salad addition.
⚠️ Watch-outs & how to enjoy it better
The natural sugars can cause blood sugar spikes if eaten alone, especially for those managing diabetes. To counteract this, pair them with a source of protein or healthy fat, like a handful of nuts or a dollop of Greek yogurt, to slow sugar absorption.
Key benefits
- Excellent source of immune-supporting vitamin C
- Provides quick, natural energy from fruit sugars
- Contains dietary fiber for digestive health
- Low in fat and a good source of hydration
- Convenient, no-prep fruit option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The mandarin orange is one of the few citrus fruits that is actually a natural hybrid, originating from a cross between the pomelo and the wild mandarin.
Full nutrition (USDA data · scales with serving)
| Water | 89.5 g |
| Energy | 38.0 kcal |
| Energy | 158 kj |
| Protein | 0.75 g |
| Total lipid (fat) | 0.04 g |
| Ash | 0.29 g |
| Carbohydrate, by difference | 9.4 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 8.3 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.27 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 11.0 mg |
| Potassium, K | 136 mg |
| Sodium, Na | 5.0 mg |
| Zinc, Zn | 0.53 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 33.9 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.45 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 6.0 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 66.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 298 ug |
| Carotene, alpha | 204 ug |
| Cryptoxanthin, beta | 775 ug |
| Vitamin A, IU | 1312 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 243 ug |
| Vitamin E (alpha-tocopherol) | 0.15 mg |
| Vitamin E, added | 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 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 | 0.00 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.01 g |
| PUFA 18:2 | 0.01 g |
| PUFA 18:3 | 0.00 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 |
| Fatty acids, total trans | 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 Tangerines.
| 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
Are canned mandarins as nutritious as fresh?
They retain most of their vitamin C and fiber, but can be lower in some heat-sensitive nutrients and often contain added sugar unless packed in juice.
How do I use them in cooking?
They are fantastic in salads, stir-fries (like Orange Chicken), desserts, or as a topping for yogurt, oatmeal, or pancakes.
What's the difference between mandarin and regular oranges?
Mandarins are typically smaller, sweeter, easier to peel, and have a looser skin, making them ideal for canning and snacking.
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 0.38 kcal/g · 8% calories from protein · 1.2 g fiber · 8.3 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: 0.04 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.