Tangerine
Tangerine is a small, seedless or semi-seedless citrus fruit that provides vitamin C, moderate fiber, and plant compounds called flavonoids. It is a common whole fruit consumed fresh or in juice form.
Also known as: mandarin, mandarin orange, Citrus reticulata, satsuma
Scientific & Editorial Standard: This information is synthesized from peer-reviewed databases (such as PubMed, NIH, NHS, and Mayo Clinic) and validated using multi-model cross-referencing by the Plateify Editorial Team. It is intended for educational purposes and is not medical advice. If you suspect food sensitivities, consult a healthcare provider.
Tangerines are small citrus fruits in the Citrus reticulata species, believed to be native to China and now widely cultivated in warm climates including Florida, California, Spain, and China. They are typically consumed fresh as a whole fruit, in juice form, or occasionally in segments added to salads and desserts. The fruit is characterized by thin, loose skin that is easy to peel, making it convenient for hand consumption.
A medium tangerine (approximately 88 g) provides about 47 calories, 12 g carbohydrate (including about 1.6 g fiber), 0.7 g protein, and negligible fat. Tangerines are a useful source of vitamin C (about 26 mg per fruit, or roughly 29% of the adult daily value based on a 90 mg RDA) and contain measurable amounts of folate, potassium, and manganese. The fruit contains naturally occurring sugars (sucrose, fructose, and glucose) and does not pose digestive challenges for most people; the fiber content supports normal gut function.
Vitamin C and Immune Function
Tangerines are a useful source of vitamin C, a water-soluble antioxidant involved in immune cell function, collagen synthesis, and iron absorption. One medium tangerine supplies approximately one-quarter to one-third of the adult daily reference intake. Regular consumption of citrus fruits as part of a balanced diet contributes to overall vitamin C status, though tangerines alone are not a therapeutic intervention for infection or illness.
Tolerability and Consumption Guidance
Tangerines are well-tolerated by the general population and can be consumed in typical portions (1–3 whole fruits per day) without concern. Citrus fruits are acidic and may trigger or worsen reflux symptoms in susceptible individuals, particularly when consumed in large quantities or as juice on an empty stomach. People with fructose malabsorption or fructose intolerance should be aware that tangerines contain fructose, which can become moderate to high in larger serving sizes (e.g., 2 or more medium fruits) and may trigger symptoms. A single medium tangerine (approx. 90g) is considered low FODMAP. Those with diagnosed digestive conditions should consult a healthcare provider. The whole fruit (with pith and segments intact) provides more fiber and satiety than juice.
Frequently Asked Questions
Can tangerines trigger reflux or heartburn?
Tangerines are acidic and may trigger or worsen acid reflux in people with gastroesophageal reflux disease (GERD). If you experience reflux, monitor your intake and consider consuming them with meals rather than on an empty stomach. Whole fruit is generally preferable to juice.
How much vitamin C is in a tangerine?
A medium tangerine (about 88 g) provides approximately 26 mg of vitamin C, which is roughly 29% of the adult recommended daily allowance (RDA) of 90 mg. This makes tangerines a useful but not exceptional source among citrus fruits — oranges and grapefruits tend to provide more per serving.
Are tangerines high in natural sugars?
A medium tangerine contains about 9 g of natural sugar (primarily sucrose, with smaller amounts of fructose and glucose) in the context of 12 g total carbohydrate. This is typical for whole fruits and is accompanied by a modest amount of fiber; the presence of fiber slows sugar absorption compared to juice.
Sources
- Vitamin C: Fact Sheet for Consumers — National Institutes of Health Office of Dietary Supplements
- Tangerines, (mandarin oranges), raw — FoodData Central — USDA FoodData Central
- Acid Reflux and GERD — Mayo Clinic — Mayo Clinic
Educational content: This page is for general informational purposes only. Individual responses to foods vary widely. If you suspect a food allergy or sensitivity, consult a licensed dietitian, allergist, or physician before making dietary changes. Full disclaimer
Some content on this site is AI-assisted. While we strive for accuracy, information may not reflect the latest research. Always verify health information with a professional.
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