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Founded in 2012, tangerine (formerly Tangy Tangerines) is your friendly and reliable fresh fruit and veggies online grocer delivering islandwide to homes and offices in Singapore.
- Overview
- They Are From the Same Family
- They Have Different Appearances
- Their Flavors Vary Slightly
- Tangerines Are Generally Easier to Peel
- They Have a Very Similar Nutrient Content
- Potential Health Benefits
- How to Eat and Enjoy Them
- The Bottom Line
Tangerines and oranges are both members of the citrus family. Tangerines are a richer source of vitamin A, while oranges offer more vitamin C and fiber per serving.
Tangerines and oranges are citrus fruits that are often confused for one another.
They both contain an assortment of nutrients, are relatively sweet in flavor and are generally low in calories.
But while tangerines and oranges are closely related, they are actually two separate fruits with some notable differences.
Tangerines
Tangerines were first grown in Palatka, Florida. In the 1800s, they received the name “tangerine” because they were imported through the city of Tangier in Morocco. Like oranges, tangerines are members of the citrus family, but they are the fruit of the C. tangerina species. Tangerines are often labeled as mandarins, or vice versa, especially in the United States (1). However, from a botanic standpoint, tangerines refer to a subgroup of mandarins. Most commonly, mandarins that are reddish-orange and brightly colored tend to be labeled as tangerines. Tangerines are typically in their prime from late October through January.
Oranges
Oranges originated many years ago in Asia, most likely in Southern China and Indonesia. Today, the vast majority of oranges are produced in Florida and Sao Paulo, Brazil (2). They are the fruit of the Citrus x sinensis species and are also members of the citrus family (3). Interestingly, oranges are hybrids of two fruits: pomelo and mandarin. There are many different varieties of oranges. They can be divided into four classes, each with identifying characteristics: •Common or round: There are numerous varieties of common oranges, including Valencia, Hamlin and Gardner. The majority of oranges in this class are used for juice production. •Navel: Arguably the most common class of orange, this type actually grows a second fruit at the base which resembles a human belly button. Cara cara is a popular type of navel orange. •Blood or pigmented: With high concentrations of anthocyanin, a type of antioxidant pigment, blood oranges have a dark red flesh. The rind can sometimes possess darker red spots as well. •Acidless or sweet: This class of orange has very low levels of acid. Given their low acid concentration, these oranges are predominantly eaten and not used to make juice. Peak orange season varies based on the variety. However, most oranges are in their prime from November through March. Summary Tangerines are a subgroup of mandarin, while oranges are a hybrid of the pomelo and mandarin fruits. Oranges originated in Asia, while tangerines originated in Florida.
The main distinction between tangerines and oranges is size.
Oranges come in different sizes and slightly different shapes, depending on the variety. However, as a rule of thumb, oranges grow to a larger size than tangerines.
Sometimes referred to as “baby oranges,” tangerines are smaller, somewhat flattened and generally less rounded, making them a perfect pocket-sized snack.
Tangerines are also softer to the touch when ripe, while oranges are usually firm and heavy when ripe.
Both tangerines and oranges range from having many seeds to being seedless, depending on the variety. For example, navel oranges are seedless, while Valencia oranges have seeds.
Lastly, tangerines and oranges can differ in color.
The flavors of tangerines and oranges vary, but it depends largely on the variety of each fruit.
Both tangerines and oranges can be sweet or tart.
However, most tangerines are less tart and sweeter than oranges. Tangerines also tend to have a stronger flavor profile than oranges and a shorter aftertaste.
One exception to this is the blood orange. Blood oranges have a distinct flavor profile that differs from most varieties of tangerines and oranges.
Blood oranges tend to have a very rich taste that is not overly sweet with a hint of berry-like flavor.
Summary
The rinds of tangerines and oranges is another main difference between the two.
Both tangerines and oranges have a thin skin. However, oranges have a tighter skin and thus are usually more difficult to peel than tangerines.
Most varieties of tangerines have a very thin, loose skin, making it easy to peel. The peel is also pebbled and absent of any deep grooves.
Specifically, many tangerine varieties are known for their “zipper-skin,” meaning once the skin is torn, it slides off easily.
Summary
Both tangerines and oranges have thin skin. However, tangerines generally are much easier to peel than oranges.
A whole tangerine has a high water content (85%), consists mostly of carbs (4% of daily value) and contains almost no fat (4).
Likewise, a whole orange has a high water content (87%), consists mostly of carbs (4% of daily value) and contains almost no fat (5).
The table below compares the nutrition of a 3.5-ounce (100-gram) portion of tangerine to the same serving of orange (4, 5).
Overall, tangerines and oranges have similar nutrient profiles. However, tangerines tend to have slightly more calories per serving. They also contain a few more grams of carbs.
One notable difference between the nutrient profile of tangerines versus oranges is that oranges have more than double the amount of vitamin C.
Vitamin C is a powerful antioxidant that helps support connective tissues including skin, blood vessels and bones (6).
Oranges are a great source of highly absorbable vitamin C. Vitamin C is a water-soluble antioxidant that fights free radicals, which may play a role in cancer prevention (7, 8, 9).
The majority of the health benefits of oranges are likely linked to their high vitamin C content.
A handful of studies have looked at the effects of orange consumption, particularly orange juice consumption, on various health factors.
One study found that drinking orange juice decreased DNA damage. The study concluded that vitamin C, in conjunction with other plant compounds present in oranges, likely played an active role in the decrease in damage (10).
Another study found that people who drank two cups of orange juice daily for 12 months had lower “bad” LDL cholesterol levels and lower total cholesterol than non-orange juice drinkers (11).
Moreover, the Third National Health and Nutrition Examination Survey (NHANES III) evaluated data from over 6,000 people.
The best way to eat both tangerines and oranges is to simply peel them and eat them.
Since tangerines are easier to peel, they can be used as a quick and easy snack, especially when you’re on the go. Both make great additions to salads, too.
When choosing a ripe tangerine, you will want to look for fruits that are deep in color, semi-soft and avoid those with brown spots.
Oranges don’t necessarily have to be bright in color to be ripe, but you will want to choose oranges that are firm and have smoothly textured skin.
Both tangerines and oranges can be stored on the countertop at room temperature or in the refrigerator, depending on your preference.
Summary
Tangerines and oranges are both members of the citrus family, but they are different fruits.
Tangerines appear to be a richer source of vitamin A, while oranges might offer more vitamin C and fiber per serving.
Oranges are also more rounded and larger, while tangerines are more flattened and petite, making them a great on-the-go snack.
Tangerines and oranges have their similarities and differences, but both are nutritious and a healthful addition to your daily diet.
The tangerine is a type of citrus fruit that is orange in color, that is considered either a variety of Citrus reticulata, the mandarin orange, or a closely related species, under the name Citrus tangerina, [1] [2] [3] or yet as a hybrid ( Citrus × tangerina) of mandarin orange varieties, with some pomelo contribution.
- Packed with nutrients. Despite their small size compared with other citrus fruits, such as oranges and grapefruits, tangerines are nutrient- and water-rich — in fact, they’re about 85% water (2).
- High in antioxidants. Antioxidants protect your body by neutralizing the damaging effects of oxidative stress, which is caused by the accumulation of free radicals.
- Immunity boosters. Vitamin C in tangerines may help protect your immune system from viruses and bacteria by acting upon T cells, a type of white blood cells that protect your body (9).
- May support brain health. Antioxidants in tangerines, such as vitamin C and nobiletin, may protect against chronic brain disorders such as schizophrenia, Alzheimer’s disease, and Parkinson’s disease (5, 9, 14, 15).
Founded in 2012, tangerine (formerly Tangy Tangerines) is your friendly and reliable fresh fruit and veggies online grocer delivering islandwide to homes and offices in Singapore.
Oct 4, 2021 · Tangerine Nutrition Facts . One small-sized tangerine (76g and measuring about 2 1/4" in diameter) provides 40 calories, 0.6g of protein, 10.1g of carbohydrates, and 0.2g of fat. Tangerines are an excellent source of vitamin C, thiamin, and folate. The nutrition information is provided by the USDA.
Tangerine, (Citrus reticulata), small thin-skinned variety of orange belonging to the mandarin orange species of the family Rutaceae. Probably indigenous to Southeast Asia, tangerine culture spread westward along trade routes as far as the Mediterranean. The fruit is cultivated in the subtropical.
