Tangerine Nutrition Facts

Description: Tangerine(mandarin Oranges), Raw

Local Names:

Scientific Name: Citrus reticulata

Category: Fruits

Calories in Tangerine

The calories in 100 grams of Tangerine is 47.2 calories (kcal).

Quick Tangerine  Nutritional Value

Here is a quick overview of Tangerine nutrition information:

Quantity

100g

Calories

47.2 kcl

Fat

0.4g

Protein

0.6g

Carb

10g

Detailed Tangerine  Nutrition Data

Here is the detailed data on Tangerine  nutrition info:

Tangerine Macronutrients data

Weight 

100g

Energy

199.8 Kj

Calories

47.2 kcl

Fat

0.4g

Protein

0.6g

Carb

10g

Fiber

0.6g

Water

88g

Tangerine Minerals Data

Weight 

100g

Calcium

28mg

Iron (Fe)

0.1mg

Magnesium

mg

Phosphorus (P)

17mg

Potassium (k)

150mg

Sodium (Na)

2mg

Zinc (Zn)

0.07mg

Copper (Cu)

0.042mg

Manganese

0.039mg

Tangerine Vitamins Data

Weight 

100g

Vitamin A, RAE

34μg

Retinol

mg

Carotene, beta

730μg

Vitamin D

μg

Thiamin, B1

0.02mg

Riboflavin, B2

0.03mg

Niacin, B3 

0.2mg

0.078mg

Folate, B9 (μg)

37μg

Vitamin B12 (μg)

μg

Vitamin C (mg)

46mg

other Tangerine Micronutrients

Weight 

100g

Ash

0.5g

Alcohol

-

Caffeine

-

Theobromine

-

Summary of Tangerine ,  Nutrition Info

Serving size of 100 grams of Tangerine , contains 47.2 calories, 0.6g of Protein, 0.4g of Fat, and 10g of Carbs.

Tangerine Nutrition facts Summary 

Description: 

Tangerine(mandarin Oranges), Raw

Local Names:

Scientific Name: 

Citrus reticulata

Category: 

Fruits

Serving Size:

100 grams

Calories: 

47.2 Kcal/100g

Nutrients

- Energy: 199.8Kj
- Calories: 47.2Kcal
- Fat: 0.4g
- Protein: 0.6g
- Carb: 10g
- Fiber: 0.6g
- Water:88g
- Calcium: 28mg
- Iron: 0.1mg
- Magnesium: mg
- Phosphorus: 17mg
- Potassium: 150mg
- Sodium: 2mg
- Zinc: 0.07mg
- Copper: 0.042mg
- Manganese: 0.039mg
- Vitamin A, RAE: 34μg
- Retinol:μg
- Carotene, beta:730μg
- Vitamin D: μg
- Thiamin, B1: 0.02mg
- Riboflavin, B2: 0.03mg
- Niacin, B3: 0.2mg
- Vitamin B6: 0.078mg
- Folate, B9: 37μg
- Vitamin B12: μg
- Vitamin C: 46mg
- Ash: 0.5g

Data sources include: Oguntona, E. B., Akinyele, I. O., eds. (Ehigiator F. A. R., Oterai E. A. (Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.2). Chemical composition and amino acid profile of a Caridean prawn (Macrobrachium vollenhovenii) from Ovia River and tropical periwinkle (Tympanotonus fuscatus) from Benin River, Edo State, Nigeria. IJRRAS, 11 (1), 162-167.5). Nutrient composition of commonly eaten foods in Nigeria - Raw, processed and prepared. Ibadan, Nigeria: Food Basket Foundation Publication Series (ISBN 987-31106-3-2), Adeyemo S.M. and Onilude A.A.(Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3) Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals. Nigerian Food Journal Volume 31, Issue 2, Onyenweaku, E. O., Ene-Obong, H. N., Williams, I. O. (2016).Nutrient quality of Nigerian egg species, raw and boiled. Unpublished data, Human Nutrition Unit, Department of Biochemistry, University of Calabar, Nigeria.3, Pages 84–90 p., US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference (https://fdc.nal.usda.gov/), https://fdc.nal.usda.gov/