Mandarins can be eaten raw or cooked. They are a common ingredient in fruit salads, desserts, and ice cream. The juice is used to make flavored lemonade and mixed drinks. Mandarin oil is obtained from the peel and supports healthy digestion.
Culinary uses:
Given their small size, mandarin oranges are an easy, portable snack. You can simply peel them and eat fresh at any time. Mandarins are also used in salads, desserts, and main dishes. Fresh mandarin juice and frozen juice concentrate are available in many larger supermarkets and health food stores. The peel can be used fresh, whole or zested. It is also sun-dried and used as a traditional seasoning in Chinese cooking and traditional medicine. For the latter, the dried peel is believed to regulate ch'i, and is also used to treat abdominal distension, enhance digestion, and reduce phlegm. Mandarin peel can be used as a spice for cooking, baking, drinks, or candy.
Canned mandarin segments are peeled to remove the white pith prior to canning; otherwise, they turn bitter. Segments are peeled using a chemical process. First, the segments are scalded in hot water to loosen the skin; then they are bathed in a lye solution, which digests the albedo and membranes. Finally, the segments are rinsed several times in plain water. Once orange segments are properly prepared, mandarin oranges undergo heat processing to remove bacteria that can cause spoilage. The oranges are then packed in airtight sealed containers. Ascorbic acid may also be added. They are often used in salads, desserts, and baking.1
Storing:
Mandarin oranges can be stored at room temperature for several days. Since they ripen in November–December, they are a convenient snack and source of vitamins during the winter.
Nutritional information:
Mandarins contain 85 % water, 13 % carbohydrates, 10.5 % sugar, and very little fat and protein. They contain 32 % of the daily recommended value of vitamin C. Mandarins also contain B1, B2, provitamin A, free organic acids, phytoncides, lectins, and mineral salts. More detailed information can be obtained from the nutrient table.
General information:
The mandarin orange (Citrus reticulata), also known as the mandarin or mandarine, is a small citrus tree with fruit resembling other oranges, usually eaten plain or in fruit salads. Specifically reddish-orange mandarin cultivars can be marketed as tangerines, but this is not a botanical classification. Mandarins are smaller and oblate, rather than spherical like the common oranges (which are a mandarin hybrid). The taste is considered less sour, as well as sweeter and stronger. A ripe mandarin is firm to slightly soft, heavy for its size, and pebbly-skinned. The peel is very thin, with very little bitter white mesocarp, so they are usually easier to peel and to split into segments. Hybrids generally have these traits to a lesser degree. The mandarin orange tree is more drought-tolerant than the fruit. The mandarin is tender and is damaged easily by cold. It can be grown in tropical and subtropical areas. According to molecular studies, the mandarin, the citron, the pomelo, and to a lesser extent the papedas and kumquat, were the ancestors of most other commercial citrus varieties, through breeding or natural hybridization; mandarins are therefore important as the only sweet fruit among the parental species. Though some mandarin cultivars remain pure, most have some degree of pomelo hybridization, while in some cases the amount of pomelo is substantial.1
Production:
The fruit yield is high, up to 5-6 thousand fruits per tree in a favorable year. In 2016, world production of mandarin oranges (combined with tangerines, clementines, and satsumas in reporting to FAOSTAT) was 32.8 million tonnes, led by China with 52% of the global total. Producing more than one million tonnes each in 2016 were Spain, Turkey, Morocco, and Egypt. Mandarin orange is the most cultivated citrus fruit in China, tropical Asia, India, Korea, Japan, the Mediterranean, and in Florida in the United States. A hardy Japanese species of mandarin orange called unshiu is grown in the Caucasian country of Georgia which is a major exporter of mandarins to Ukraine, Russia, Belarus, Kazakhstan, Kyrgyzstan, Armenia and Azerbaijan, although there is also some production in Russia on the Black Sea coast of Caucasus and in the Krasnodar Region.1
Interesting facts:
The name "mandarin orange" is a calque of Swedish mandarin apelsin (apelsin from German Apfelsine=Apfel+Sino means chinese apple), first attested in the 18th century. The form "mandarine" derives from the French name for this fruit. The reason for the epithet "mandarin" is not clear; it may relate to the yellow colour of some robes worn by mandarin dignitaries.1
Literature/Sources:
- Wikipedia. Mandarin orange [Internet].
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 53 kcal 222 kJ | 2.6% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.31 g | 0.4% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.04 g | 0.2% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 13 g | 4.9% Recommended daily allowance according to the GDA: 270g |
Sugars | 11 g | 11.8% Recommended daily allowance according to the GDA: 90g |
Fiber | 1.8 g | 7.2% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 0.81 g | 1.6% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:2.0 mg) | 5.1 mg | 0.2% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin C (ascorbic acid) | 27 mg | 33.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 16 µg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Elem | Potassium, K | 166 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Vit | Vitamin B6 (pyridoxine) | 0.08 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Elem | Calcium, Ca | 37 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Vit | Thiamine (vitamin B1) | 0.06 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Vit | Pantothenic acid (vitamin B5) | 0.22 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vit | Vitamin A, as RAE | 34 µg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Min | Copper, Cu | 0.04 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Riboflavin (vitamin B2) | 0.04 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.02 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 0.05 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Threonine (Thr, T) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Lysine (Lys, K) | 0.03 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Tryptophan (Trp, W) | 0.00 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Isoleucine (Ile, I) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.03 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Valine (Val, V) | 0.02 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.00 g | < 0.1% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin C (ascorbic acid) | 27 mg | 33.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 16 µg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vitamin B6 (pyridoxine) | 0.08 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Thiamine (vitamin B1) | 0.06 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Pantothenic acid (vitamin B5) | 0.22 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin A, as RAE | 34 µg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Riboflavin (vitamin B2) | 0.04 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Niacin (née vitamin B3) | 0.38 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin E, as a-TEs | 0.20 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 166 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Calcium, Ca | 37 mg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Magnesium, Mg | 12 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 20 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 2.0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Copper, Cu | 0.04 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Manganese, Mn | 0.04 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Iron, Fe | 0.15 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.07 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0.10 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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