What is a Mandarin?

Mandarin is the fruit of Citrus aurantium var. nobilis, a Rutaceae species belonging to the family of Chinese origin that can reach up to 4.5 m high and reached Europe in the early nineteenth century.


What are the nutritional properties?

Without the peel 100 g of mandarins provide 72 Calories distributed as follows:

91% carbohydrates

5% protein

4% lipid


In particular, 100 grams of the edible part of the fruit make for:

81.4 g of water

0.9 g of protein

0.3 g of lipids

17.6 g of soluble sugars

1.7 g of fiber, of which:

0,67 g of soluble fiber

1.03 g of insoluble fiber


Among vitamins and minerals, 100 g of mandarin (excluding skins) provide:

42 mg of vitamin C

0.3 mg niacin

0.08 mg of thiamine

0.07 mg of riboflavin

18 micrograms of vitamin A (retinol equivalent)

210 mg of potassium

32 mg of calcium

19 mg of phosphorus

1 mg of sodium

0.3 mg of iron


When should you not eat tangerine?

No scientifically reliable evidence of the interaction of mandarin with drugs or substances that make it inadvisable in specific cases or circumstances has been found.


Seasonality of Mandarin

Mandarins are on the market from November to February.


Possible benefits and contraindications

Mandarin is an excellent dietary source of vitamin C. This micronutrient can help fight free radicals and prevent cell damage thanks to its antioxidant action. In addition, Mandarin antioxidants may help protect the cardiovascular system fighting cholesterol oxidation, a phenomenon associated with the formation of atherosclerotic plaques.

Mandarin is also a source of fiber, molecules that promote good bowel function. Compared to other fruits though it contains minor amounts. This causes makes them less filling, with the consequent risk of consuming quantities which cause amounts of sugar higher than those recommended.

Scientific studies suggest, that Mandarins could help reduce the risk of liver cancer.