Tangerine, raw - Nutrition data & facts, nutritional informationHome » Fruit and fruit products » Tropical or subtropical fruit

Tangerine, raw

Citrus reticulata Blanco (Clementin)

	Energy Distribution % of total food energy
	Protein, total	7.2 %
	Fat, total	5.4 %
	Carbohydrate, total	87.4 %
	Alcohol	0 %

Refuse: 26%


Content per 100 grams
Energy	201	kJ
Protein, total	0.9	g
total-N	0.1	g
Fat, total	0.3	g
saturated fatty acids	0	g
monounsaturated fatty acids	0.1	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	10.9	g
carbohydrate, available	9.7	g
added sugar	0	g
dietary fibre	1.2	g
Alcohol	0	g
Ash	0.3	g
Moisture	87.5	g

Vitamins
Vitamin A	7.92	RE
retinol	0	μg
ß-carotene	95	μg
Vitamin D	0	μg
Vitamin E	0.55	aTE
alpha-tocopherol	0.55	mg
Vitamin B1, thiamin	0.105	mg
Vitamin B2, riboflavin	0.036	mg
Niacin equivalents	0.233	NE
niacin	0.2	mg
tryptophan	0.033	mg
Vitamin B6	0.07	mg
Pantothenic Acid	0.2	mg
Biotin	0.8	μg
Folates	21	μg
Vitamin B12	0	μg
Vitamin C	26.7	mg
L-Ascorbic Acid	26.7	mg

Minerals
Sodium, Na	6	mg
Potassium, K	108	mg
Calcium, Ca	28.5	mg
Magnesium, Mg	9	mg
Phosphorus, P	19.2	mg
Iron, Fe	0.16	mg
Copper, Cu	0.055	mg
Zinc, Zn	0.095	mg
Iodine, I	0.3	μg
Manganese, Mn	0.055	mg
Chromium, Cr	0.1	μg
Selenium, Se	0.4	μg
Nickel, Ni	2.76	μg

Carbohydrates
All sugars, total	8	g

Lipids
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0	g
C 14:0	0.002	g
C 16:0	0.031	g
C 18:0	0.002	g
C 16:1	0.006	g
C 18:1, n-9	0.047	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.043	g
C 18:3, n-3	0.016	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.035	g
Sum monounsaturated	0.053	g
Sum polyunsaturated	0.059	g
Sum n-3 fatty acids	0.016	g
Sum n-6 fatty acids	0.043	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	19	mg
Leucine	32	mg
Lysine	36	mg
Methionine	2	mg
Cystine	2	mg
Phenylalanine	20	mg
Tyrosine	17	mg
Threonine	17	mg
Tryptophan	2	mg
Valine	23	mg
Arginine	75	mg
Histidine	12	mg
Alanine	32	mg
Aspartic acid	140	mg
Glutamic acid	68	mg
Glycine	22	mg
Proline	82	mg
Serine	36	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0179