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Mandarin is a fruit plant belonging to the citrus genus, it is one of the three classic citrus fruits, belongs to the Rutaceae family. The term "tangerine" can refer to both the tree and the fruit. The plant is a bush with a height of just over 2 meters, the leaves of which are very small and have an intense aroma.

Mandarin and its properties. Mandarin Recipes
The shape and color is similar to that of an orange, but the tangerines are smaller. They have a spherical shape and are flattened at the poles, and the peel is orange, fragrant, does not stick to the pulp: the latter is juicy and divided into slices. The tangerine tree usually produces about 500 fruits per year. The plant is native to southern China; it is grown in southern Europe, for example, in Italy - in the regions of Calabria and Sicily.

Mandarin and its properties. Mandarin Recipes

Mandarin varieties



Mandarin is a very popular fruit and highly prized for its characteristic flavor, found in various varieties: Unshiu; Citrus austere, Citrus nobilis, Citrus deliciosa, Citrus reticulata, Royal, Robinson, Ellendale, Abkhazian, Turkish, Georgian, Afurer, Moroccan, Nadorkott, etc. In addition, the mandarin fruit has spawned a number of so-called hybrid fruits: mineola, kumquat, clementine and tangelo mapo.

Mandarin and its properties. Mandarin Recipes

Clementine, obtained from mandarin and orange and first grown in Algeria by the monk Clemente Rodier, from whom it got its name; the latter, finally, is a cross between tangerine and grapefruit, has a sour taste and even a very ripe greenish peel. Tangelo (tangerine), in particular, is famous for the fact that it produces Mapo Mapo liqueur, a product of Campari.

Mandarin and its properties. Mandarin Recipes

The main properties of mandarin



Calories and nutritional value of Mandarins 100 g of Mandarins contains 72 kcal / 303 kJ.

In addition, for every 100 g of this product we have:
Water 81.4 g
Carbohydrates 17.6 g
Sugar 17.6 g
Protein 0.9 g
Fat 0.3 g
Cholesterol 0 g
Total Fiber 1.7 g
Sodium 1 mg
Potassium 210 mg
Iron 0.3 mg
Calcium 32 mg
Phosphorus 19 mg
Vitamin B1 0.08 mg
Vitamin B2 0.07 mg
Vitamin B3 0.3 mg
Vitamin A 18 μg
Vitamin C 42 mg

Mandarin is completely edible except for its rind. The quality of a tangerine from a culinary point of view is judged by the cleanliness of the rind and the absence of dents. The peel is easily removed with a knife or hands. Tangerines can be refrigerated for up to a week; however, they will last up to 3 days at room temperature, provided they are stored in a cool and dry place.

Mandarin and its properties. Mandarin Recipes

It is one of the fruits with the highest percentage of sugar (about 18%) and therefore calories: for this reason it is always good to limit your intake. Although in smaller proportions compared to orange, mandarin is a good source of vitamin C; it also contains potassium, vitamin A and calcium. Mandarins are fruits with high thirst quenching properties.

Mandarin and its properties. Mandarin Recipes

Nothing is thrown out of the tangerine, neither the edible pulp nor the rind. If the former is the edible part of the fruit, some utility may also be derived from the latter. From tangerine, a fruit that has excellent therapeutic properties, lemonane is obtained, a substance that delays skin aging. Other substances are extracted from the peel that have significant anxiolytic properties and are effective against insomnia.

Mandarin and its properties. Mandarin Recipes

Mandarin is highly recommended for those suffering from intestinal problems, primarily due to its significant iron content. As a nutritious and easily digestible fruit, it is suitable for diets. The seeds are also beneficial as they are rich in vitamins. In one of those medicines commonly referred to as "grandma's remedy," mandarin is taken with honey.

Mandarin Recipes



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