Contents
History of tangerines
Mandarin is the fruit of an evergreen plant. The bright orange peel has a rich citrus scent. Inside the fruit is divided into slices.
It is believed that tangerines appeared in China, from where they were brought to Europe in the early 19th century. Main producers: Spain, Morocco, Turkey. They are also grown in Abkhazia and Georgia, in southern France, Japan, Indochina.
Mandarins are crossed with many citrus fruits, producing interesting hybrids. True, they are rarely found in the store. A hybrid with orange – tangor, with grapefruit – mineola, and others.
In China, there is an ancient tradition for celebrating the New Year. She appeared in 1000 BC. Guests give the hosts two tangerines, receiving two other tangerines when they leave. This tradition denotes a wish for wealth, since in Chinese the words “two tangerines” sound similar to “gold”, and the Chinese also believe in the magic of numbers.
The benefits of tangerines
Tangerines contain acids, vitamins A, D, K and others, as well as minerals: potassium, magnesium, iron, phosphorus, sodium, and calcium.
Tangerines contain phytoncides, natural antiseptics. The peel contains 1-2% essential oil, as well as pigments, such as carotene. In winter, this citrus makes up for the lack of vitamins, and also strengthens the immune system due to a high dose of ascorbic acid. Adding zest to hot drinks helps loosen phlegm and relieve coughs. Like all citrus fruits, this fruit has an antipyretic effect and speeds up the treatment of colds.
Essential oil has a calming effect, which is useful for relieving stress, improving sleep and well-being.
Tangerines are considered a low-calorie product, although they are quite high in sugar. Despite this, they contribute to weight loss. Fiber and pectins have a positive effect on digestion and improve metabolic processes. At the same time, tangerines stimulate appetite, so those who want to lose weight should eat this citrus after a meal, and those who want to gain weight should eat it before meals.
Composition and calorie content of tangerines
| Caloric content for 100 grams | 38 kcal |
| Proteins | 0,8 g |
| Fats | 0,2 g |
| Carbohydrates | 7,5 g |
Harm of tangerines
Tangerines are citrus, so they often cause allergies. Therefore, you should not overeat them and give them to children under 2-3 years old.
– Ascorbic acid in the composition of tangerines can irritate the gastric mucosa, so they should not be used for peptic ulcer, high acidity, and during exacerbation of inflammatory diseases of the stomach and intestines. They should also be excluded from the diet for people suffering from hepatitis, cholecystitis and nephritis. A large amount of carotene and vitamin A in tangerines can accumulate in the liver and damage it if the organ is weakened by the disease, says Alexander Voynov, dietetics and wellness consultant at the WeGym fitness club chain.
The use of tangerines in medicine
Essential oil is extracted from the peel of tangerines, which is actively used in cosmetology, aromatherapy and massage. It helps reduce inflammation, cellulite, and the aroma energizes and relieves headaches. It is also recommended to sniff or add tangerine zest to tea for nausea, toxicosis.
In winter, tangerines are a source of vitamins, especially ascorbic acid. Phytoncides help fight bacteria and viruses, as they have an antiseptic effect. The synephrine and phenolic acids that are part of the mandarin relieve swelling and remove mucus, which facilitates coughing and speeds up treatment.
Vitamin E in this citrus enhances the absorption of vitamins A and C. The combination of these vitamins reduces the risk of scurvy and rickets in children.
The inclusion of tangerines in the diet also has a positive effect on the cardiovascular system. Ascorbic acid and glycosides strengthen blood vessels, thin the blood.
The use of tangerines in cooking
Tangerines are mostly eaten fresh and added to salads and pastries. Also, jams, jellies are prepared from the pulp and zest of tangerines, and candied fruits are made from the peel. The zest is dried and added to tea, as a seasoning for meat and pastries.
Cottage cheese and oatmeal casserole with tangerines
A bright casserole for breakfast will give a charge of vivacity and good mood. For dietary nutrition, sugar and chocolate can be reduced.
| Curd | 200 g |
| Oat flakes | 1 glass |
| Chicken eggs | 2 piece. |
| Sugar | 2 tbsp |
| Cream | 2 tbsp |
| Bitter chocolate | 50 g |
| Tangerines | 1-2 pieces. |
Peel the tangerine and divide into slices, you can clean them from films. Chop the chocolate into pieces, not too small. Beat eggs with sugar, add cottage cheese, sour cream and cereal. Add chopped chocolate and stir. Put in portion molds or one large form, lightly brushing them with oil. Place mandarin slices on top. Put in an oven preheated to 180 degrees, cook for 15 – 20 minutes. Sprinkle with grated chocolate before serving.
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Salad with chicken, tangerines and walnuts
Starter salad before the main course or as a light dinner. Dressing can be made from matsoni, sour cream, natural yogurt.
| Chicken fillet | 200 g |
| Tangerines | 1 piece. |
| Lettuce (iceberg or other) | pair of leaves |
| Walnuts | a handful of |
| Pomegranate grain | a handful of |
| Maconi | 80 ml |
| Ground zira, garlic, favorite herbs, salt | to taste |
Boil the chicken fillet in salted water until cooked, cool, cut into cubes or disassemble into fibers. Chop the walnuts into pieces with a knife. Peel the mandarin slices from the films and cut each in half. Tear lettuce into large pieces with your hands. Mix meat, nuts, tangerine and lettuce. Chop greens and garlic. In a bowl, mix matsoni, salt, cumin, herbs and garlic. Dress the salad, sprinkle with pomegranate seeds.
How to choose and store tangerines
A ripe tangerine is quite dense and elastic, without green spots on the peel. Too soft fruit is frozen or overripe. The fruit should have a bright citrus scent, if not, the tangerines have been picked unripe or treated with chemicals. The peel should be evenly colored and free of plaque and stains. White bloom indicates treatment with ethylene, which stimulates the rapid growth of the plant. A waxy sheen may indicate treatment with fungicides that protect the fruit from fungus.
Also on sale are canned tangerines in jars. This is convenient for adding to desserts, as they are immediately peeled from the films, but they have too much sugar.
Depending on the variety, tangerines are more sour or sweet, with or without pits. The clementine variety is considered one of the most delicious and long-lasting.
Tangerines will keep in the refrigerator for up to 1 month.