Introduction:
Mandarins belong to the classic winter fruits. They are mainly harvested in autumn/winter until spring. They taste very aromatic and fruity-sweet. There are 3 groups of mandarins: Clementines, hybrid mandarins and satsumas.
Use/Preparation:
Mandarins are eaten raw as fruit, can be used in (fruit) salads or as a dessert, as a cake topping, in pies, in savoury dishes as a fruity note in meat and poultry dishes. They are also available as juice, syrup, jam or liqueur.
Health:
Citrus fruits contain various vitamins, first and foremost vitamin C. But the fruit also contains B vitamins, which are involved in a number of metabolic processes, as well as vitamin A, which supports visual performance.
Alternatives:
Oranges are a suitable alternative to mandarins. They are slightly more acidic, but contain similar nutrients and above all a lot of vitamin C.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 53/223 |
| Fat | 0,3 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 13,3 g |
| Sugar | 10,6 g |
| Protein | 0,8 g |
| Salt | 0 g |
