Properties and composition of tangerines

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-05 09:56

Both adults and children love to feast on tangerines. The vitamin composition of this product is very diverse, its use improves mood, nourishes the body with useful components and speeds up metabolism. They have become in demand due to their divine taste, exquisite aroma and healing power.

Description

This fruit grows on medium height (no more than 4 meters) shrubs with dark green leaves. It has medium-sized fruits about 5-6 cm in diameter, slightly flattened in shape from the base to the top. Often the pulp of the fruit is much sweeter than that of oranges, and is divided into segments that are well separated from each other. Tangerines have a pronounced citrus aroma.

How to choose

In order to purchase a quality product, you need to ask about its origin. For example, Turkish specimens have a yellow-green hue, small size, sour taste and many seeds. Moroccan fruits, on the other hand, are very sweet and pitted, and their color is bright orange. Fruit grown in Spain -honey and juicy, quite large and with a small number of seeds, have a porous and thick peel. Despite the origin, the composition of tangerines is almost the same. Therefore, everyone chooses the type depending on personal preferences. When purchasing fruits, it is very important to pay attention to the peel so that it does not turn rotten.

How to store

For these purposes, it is better to choose the bottom shelf of the refrigerator or a special container for fruits, in which they can be kept for 3-4 weeks. The optimum temperature for this is +6 degrees. It is not customary to freeze these fruits, as the vitamin composition of tangerines is lost. But if you preserve the slices, then they can be stored in the pantry.

Composition

This fruit contains a powerful multivitamin complex. The main place falls on the healing ascorbic. Only in one copy, its share is 30 mg.

100 grams of product contains:

• B1 - 0.08 mg;
• B2 - 0.03mg;
• B6 - 0.07mg;
• A - 12.0 mg;
• K - 0.25mg;
• E - 0.4 mg;
• D - 0.2mg;
• PP - 0.3mg.

The chemical composition of a medium-sized tangerine contains a significant complex of useful minerals:

• 34 mg calcium;
• 0, 15mg iron;
• 12 mg magnesium;
• 20 mg phosphorus;
• 166 mg potassium;
• 2 mg sodium.

For all its sweetness, this fruit contains a small amount of calories, only 41-49 per unit.

B 100grams present:

• 0.8 grams of protein;
• 7, 4 grams carbs;
• 1, 9 grams fiber;
• 88 grams of water.

Mandarin contains essential oils that help to cope with colds. It should be noted that the blocking of bacteria occurs not only in the human body, but also in the air into which they enter.

The dietary fiber contained in the fruit is important for the proper functioning of the intestines. Due to the presence of a large amount of citric acid, the accumulation of nitrates is reduced. Phytoncides inhibit the growth and development of microscopic fungi and bacteria.

In addition, tangerine contains such rare substances as:

• lutein - responsible for sharpness and clarity of vision;
• zeaxanthin - absorbs ultraviolet, neutralizing its destructive effect;
• choline - affects the activation of memory and brain function, and also reduces inflammation.

Properties

In ancient times, only we althy Chinese could afford this miracle fruit, who, thanks to its medicinal properties, used it to maintain he alth. The healing qualities of orange fruits were successfully used in the Middle Ages. Thanks to them, they fought scurvy and beriberi. In Russian fairy tales, they were called foreign golden apples, which have magical powers. But they really are, as many diseases disappear due to their qualitative composition.

Benefits of tangerines

1. Because ofa high concentration of ascorbic fruit perfectly strengthens the body. Immunity increases, liver function improves, nervous excitability decreases, and it also contributes to the maximum absorption of iron. Great for colds and helps fight infections.
2. Eating tangerines helps to normalize blood pressure, because vitamin K improves the elasticity of blood vessels.
3. Components D and PP have a beneficial effect on the thyroid gland and the heart.
4. B1 perfectly restores vision and accelerates wound healing.
5. Vitamin B3 promotes sound sleep, improves memory and strengthens the nervous system after serious mental stress.
6. The entire group B has a positive effect on the digestive processes. The fruits will be useful for indigestion and lack of appetite.
7. Fruits are anti-inflammatory and help relieve swelling.
8. Since vitamin A is present in the tangerine, it improves eyesight and increases the body's resistance.
9. The phytoncides found in fruits have antibacterial and antifungal effects.
10. With regular use of tangerines, you can prevent the lack of vitamins in the off-season.

Application

Mandarins are very tasty fresh, but they are often used in cooking for making nipples, jams, compotes, sweets, and alcoholic beverages. In the case of adding sugar to the composition of tangerine treats, they lose their dietaryproperties.

With its fresh and bright aroma, citrus peel is used to produce tangerine oil.

The scope of the fruit is very wide - in many countries it is used as a drug to eliminate colic and flatulence in children (with a light massage of the abdomen). Tangerine oil is often used in the beauty industry - this product perfectly moisturizes and nourishes the skin, and also perfectly eliminates stretch marks in pregnant women. In aromatherapy, it is used for relaxation, relieving fatigue and reducing symptoms of stress.

Contraindications

Despite the significant benefits of tangerine, very large consumption of citrus is not allowed for allergy sufferers, as well as for those who suffer from ailments of the gastrointestinal tract: colitis, gastritis with high acidity, stomach ulcers and enteritis. Citric acid, contained in fruits, irritates not only the mucous membrane of the stomach and intestines, but also the kidneys. Therefore, tangerines are contraindicated in diseases such as cholecystitis, hepatitis and acute nephritis.