Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 53 kCal | 1684 kCal | 3.1% | 5.8% | 3177 g |
| Proteins | 0.81 g | 76 g | 1.1% | 2.1% | 9383 g |
| Fats | 0.31 g | 56 g | 0.6% | 1.1% | 18065 g |
| Carbohydrates | 11.54 g | 219 g | 5.3% | 10% | 1898 g |
| Alimentary fiber | 1.8 g | 20 g | 9% | 17% | 1111 g |
| Water | 85.17 g | 2273 g | 3.7% | 7% | 2669 g |
| Ash | 0.38 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 34 μg | 900 μg | 3.8% | 7.2% | 2647 g |
| alpha Carotene | 101 μg | ~ | |||
| beta Carotene | 0.155 mg | 5 mg | 3.1% | 5.8% | 3226 g |
| beta Cryptoxanthin | 407 μg | ~ | |||
| Lutein + Zeaxanthin | 138 μg | ~ | |||
| Vitamin B1, thiamine | 0.058 mg | 1.5 mg | 3.9% | 7.4% | 2586 g |
| Vitamin B2, riboflavin | 0.036 mg | 1.8 mg | 2% | 3.8% | 5000 g |
| Vitamin B4, choline | 10.2 mg | 500 mg | 2% | 3.8% | 4902 g |
| Vitamin B5, pantothenic | 0.216 mg | 5 mg | 4.3% | 8.1% | 2315 g |
| Vitamin B6, pyridoxine | 0.078 mg | 2 mg | 3.9% | 7.4% | 2564 g |
| Vitamin B9, folate | 16 μg | 400 μg | 4% | 7.5% | 2500 g |
| Vitamin C, ascorbic | 26.7 mg | 90 mg | 29.7% | 56% | 337 g |
| Vitamin E, alpha tocopherol, TE | 0.2 mg | 15 mg | 1.3% | 2.5% | 7500 g |
| Vitamin PP, NE | 0.376 mg | 20 mg | 1.9% | 3.6% | 5319 g |
| Betaine | 0.1 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 166 mg | 2500 mg | 6.6% | 12.5% | 1506 g |
| Calcium, Ca | 37 mg | 1000 mg | 3.7% | 7% | 2703 g |
| Magnesium, Mg | 12 mg | 400 mg | 3% | 5.7% | 3333 g |
| Sodium, Na | 2 mg | 1300 mg | 0.2% | 0.4% | 65000 g |
| Sulfur, S | 8.1 mg | 1000 mg | 0.8% | 1.5% | 12346 g |
| Phosphorus, P | 20 mg | 800 mg | 2.5% | 4.7% | 4000 g |
| Trace Elements | |||||
| Iron, Fe | 0.15 mg | 18 mg | 0.8% | 1.5% | 12000 g |
| Manganese, Mn | 0.039 mg | 2 mg | 2% | 3.8% | 5128 g |
| Copper, Cu | 42 μg | 1000 μg | 4.2% | 7.9% | 2381 g |
| Selenium, Se | 0.1 μg | 55 μg | 0.2% | 0.4% | 55000 g |
| Zinc, Zn | 0.07 mg | 12 mg | 0.6% | 1.1% | 17143 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 10.58 g | max 100 г | |||
| Glucose (dextrose) | 2.13 g | ~ | |||
| sucrose | 6.05 g | ~ | |||
| fructose | 2.4 g | ~ | |||
| Essential Amino Acids | |||||
| Arginine * | 0.068 g | ~ | |||
| valine | 0.021 g | ~ | |||
| Histidine * | 0.011 g | ~ | |||
| Isoleucine | 0.017 g | ~ | |||
| leucine | 0.028 g | ~ | |||
| lysine | 0.032 g | ~ | |||
| methionine | 0.002 g | ~ | |||
| threonine | 0.016 g | ~ | |||
| tryptophan | 0.002 g | ~ | |||
| phenylalanine | 0.018 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.028 g | ~ | |||
| Aspartic acid | 0.129 g | ~ | |||
| glycine | 0.019 g | ~ | |||
| Glutamic acid | 0.061 g | ~ | |||
| Proline | 0.074 g | ~ | |||
| serine | 0.033 g | ~ | |||
| tyrosine | 0.015 g | ~ | |||
| Cysteine | 0.002 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.039 g | max 18.7 г | |||
| 14: 0 Myristic | 0.002 g | ~ | |||
| 16: 0 Palmitic | 0.035 g | ~ | |||
| 18: 0 Stearin | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.06 g | min 16.8 г | 0.4% | 0.8% | |
| 16: 1 Palmitoleic | 0.007 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.053 g | ~ | |||
| Polyunsaturated fatty acids | 0.065 g | from 11.2 to 20.6 | 0.6% | 1.1% | |
| 18: 2 Linoleic | 0.048 g | ~ | |||
| 18: 3 Linolenic | 0.018 g | ~ | |||
| Omega-3 fatty acids | 0.018 g | from 0.9 to 3.7 | 2% | 3.8% | |
| Omega-6 fatty acids | 0.048 g | from 4.7 to 16.8 | 1% | 1.9% |
The energy value is 53 kcal.
- NLEA serving = 109 g (57.8 kCal)
- cup, sections = 195 g (103.4 kCal)
- medium (2-1 / 2 ″ dia) = 88 g (46.6 kCal)
- large (2-3 / 4 ″ dia) = 120 g (63.6 kCal)
- small (2-1 / 4 ″ dia) = 76 g (40.3 kCal)
Mandarin rich in vitamins and minerals such as: vitamin C – 29,7%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
Tags: calorie content 53 kcal, chemical composition, nutritional value, vitamins, minerals, how is Mandarin useful, calories, nutrients, useful properties of Mandarin
