- Types of tangerines
- Composition and calorie content
- The benefits of tangerines
- The harm of tangerines
- The use of tangerines in medicine
- The use of tangerines in cooking
- How to choose a tangerine
- Tangerines for pregnant women and children?
- Cottage cheese casserole – oatmeal with tangerines
Thу tangerine fruit is always on the table in winter, as it not only gives a sense of celebration, but also helps in the treatment of colds and vitamin deficiency.
Tangerine is the fruit of an evergreen plant. The bright orange peel has a rich citrus scent. Inside, the fruit is divided into slices.
Tangerines originated 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.
Tangerine is the fruit of an evergreen plant. The bright orange peel has a rich citrus scent. Inside, the fetus is divided into slices.s are crossed with many citrus fruits to create interesting hybrids. True, they are rarely found in the store—a hybrid with an orange – tangor, with a grapefruit – mineola, and others.
China has an ancient tradition of celebrating the New Year. It appeared in 1000 BC. Guests donate two fruits to the hosts, receiving two other tangerines when they leave. This tradition denotes the wish for wealth since, in Chinese, the words “two tangerines” sound like “gold,” and the Chinese also believe in numbers’ magic.
Types of tangerines
Round, orange, with a peel that is easy to peel, can be the species (or rather cultivar) Citrus tangerine (dark orange, a plant native to Morocco) or an interspecific artificial hybrid of Citrus and Clementina, known in our supermarkets as clementine and directly light Orange Mandarin Citrus reticulata is native to China and the Philippines.
There are several other species of the genus Citrus called “tangerines.” They differ in the thickness of the rind, shades of orange, the number of seeds, and the sugar content. If you want tangerines to be easy to peel, buy clementines.
The cult of tangerines as fruits that are eaten in kilograms seems to exist only in the post-Soviet space, where, behind the Iron Curtain, it so happened that apart from cold-resistant tangerines from Georgia, in particular from Abkhazia, there were no other citrus fruits in winter.
Composition and calorie content
- Proteins 0.8 g
- Fat 0.2 g
- Carbohydrates 7.5 g
Calorie content of tangerines 38 kcal
- Fat 0.2 grams
- Protein 0.8 grams
- Carbohydrates 7.5 grams
- Water 88 grams
- Dietary fiber 1.9 grams
- Organic acids 1.1 grams
- Mono- and disaccharides 7.5 grams
- Vitamins A, B1, B2, B6, C, E, PP, Beta-carotene
- Minerals Potassium (155 mg.), Calcium (35 mg.), Magnesium (11 mg.), Sodium (12 mg.),
- Phosphorus (17 mg.) Iron (0.1 mg.).
The benefits of tangerines
Tangerines contain acids, vitamins A, D, K and others, as well as minerals: potassium, magnesium, iron, phosphorus, sodium, and calcium.
These fruits contain phytoncides, natural antiseptics. The peel contains 1-2% essential oil, as well as pigments such as carotene. In winter, this citrus compensates for the lack of vitamins and strengthens the immune system due to a high ascorbic acid dose.
Adding zest to hot drinks can help thin phlegm and ease coughs. Like all citrus fruits, this fruit has antipyretic properties and speeds up the treatment of colds.
The essential oil has a calming effect, which helps relieve stress and improve sleep and well-being.
Tangerines are considered a low-calorie food, 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 meals, and those who seek to gain kilograms – before meals.
The harm of tangerines
Tangerine oranges are citrus fruits and therefore often cause allergies. Therefore, you should not overeat and give them to children under 2-3 years old.
Ascorbic acid in the composition of tangerines can irritate the gastric mucosa, so people should not use them for peptic ulcer disease, high acidity, and an exacerbation of the stomach’s inflammatory diseases intestines. Also, they should be excluded from the diet for people suffering from hepatitis, cholecystitis, and nephritis. Large amounts of carotene and vitamin A in tangerines can build up in the liver and damage it if the organ is weakened by disease.
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 to reduce inflammation, cellulite, and the aroma energizes and relieves headaches. It is also recommended to smell 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. Synephrine and phenolic acids, which are part of Tangerine, relieve swelling and remove mucus, which relieves cough and speeds up treatment.
Vitamin E in this citrus enhances the absorption of vitamins A and C. Together; these vitamins reduce the risk of scurvy and rickets in children.
The inclusion of tangerines in the diet 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 baked goods. Also, jams, jellies are made from the pulp and rind 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.
How to choose a tangerine
When choosing tangerines in the supermarket or market, you should pay attention to the fruit’s appearance: the peel can tell about their taste. It should be glossy but not too shiny or sticky. With light pressure, the finger should not sink in it: if this happens, in front of you is a fruit that has begun to deteriorate.
Also, don’t buy tangerines with green spots or veins. They were most likely picked prematurely and are likely to be sour and dry.
The skin color must be uniform. Generally, the darker it is, the sweeter the flesh. It is important to remember that ripe Tangerine has a slightly flattened shape.
The fruit should exude a fresh citrus aroma.
If you want to go for pitted and sweet tangerines, go for fruit with large pores and are easy to peel off.
One of the sweetest, but with many seeds and the worst peelable peel, is Clementine tangerines. Their fruits are small, bright orange, closer to red, with small pores. They grow in Turkey and Spain.
Tangerines for pregnant women and children?
It is always difficult to talk about pregnant women because even manufacturers of pharmaceuticals are afraid to “allow” them too much and hide behind the wording: “if the intended benefit to the mother outweighs the potential risk to the fetus.” We will not allow them to eat tangerines in kilograms with impunity because no one canceled allergic reactions and cleansing processes (and tangerines are quite capable of dramatically “driving” toxins through the skin).
However, we will not ban them at all either, because tangerines are an excellent source of easily digestible vitamin C, help to cope with toxicosis, and also preserve the elasticity of the ligaments and skin, thereby preventing the appearance of stretch marks on the skin during pregnancy and excessive tears during childbirth.
This does not mean that with regular use of tangerines, nothing will happen to your skin. This only means that your chances of maintaining the skin’s integrity with tangerines will be slightly higher than without them (including during childbirth). After all, many factors are affecting the formation of stretch marks and soft tissue ruptures during childbirth.
So eat tangerines, but don’t forget about other factors.
Cottage cheese casserole – oatmeal with tangerines
Bright casserole for breakfast will give you a charge of vivacity and good mood. For dietary nutrition, you can reduce sugar and chocolate.
- Cottage cheese – 200 gr
- Oatmeal – 1 glass
- Chicken eggs – 2 pcs
- Sugar – 2 tablespoons
- Sour cream – 2 tablespoons
- Bitter chocolate – 50 gr
- Tangerines – 1-2 pieces
Peel the tangerine and divide it into slices; you can clean them from films. Chop the chocolate into pieces, not too finely. Beat eggs with sugar, add cottage cheese, sour cream, and flakes. Add chopped chocolate and stir—place in single-serving tins or one large dish, lightly greased with oil. Put tangerine slices on top. Put in an oven preheated to 180 degrees, cook for 15 – 20 minutes. Sprinkle with grated chocolate before serving.