Lastly, they have the ability to cure stomach inflammations and infections. They also help in the absorption of essential nutrients from other foods that have been consumed. They maintain digestive health by aiding the flow of digestive juices, and maintaining the right balance with the production of stomach acids and bile. They are rich in fiber, that makes them great for gastrointestinal activities.Moreover, they help in retaining oxygen in the body, aiding several activities in a healthy manner, which make them great as natural blood purifiers. They are thus great for those who are affected by water retention. They clear the body of harmful toxins and other unwanted substances such as excess sodium, water, and uric acid. They have the capacity to purify the blood.Also mentioned are the other valuable nutrients in this delicious fruit. Here is a look at this table that clearly mentions the calories in a small tangerine, along with those in a medium and large tangerine.

They are rich in nutritional value, and have a great amount of nutrients that are beneficial for the body. Moreover, these are common ingredients in a variety of recipes, ranging from salads to main dishes to desserts.

They are eaten just like oranges, freshly peeled and out of hand. In each segment are contained seeds, that vary in number among each segment. In appearance, they are orange in color, and have a pebbly skin, however, the grooves on the skin are not deep. They are less sour than the regular oranges. However, there are still certain differences between tangerines and oranges in that tangerines are definitely tastier than oranges, and are easier to peel, split, and eat. They are in fact, a variety of Mandarin oranges. If you have the same amount of juice - that little half-cup - you suck it down, and you didn't even notice you ate it.Tangerines are citrus fruits that are similar to oranges in a numerous ways. There's that whole experience of eating an orange. By contrast, 'if you eat an orange, you spend the time peeling it, you get the orange smell on your hands. We tend to gulp juice down mindlessly, she says. There's also a question of calories: An 8-ounce glass of juice has roughly the same amount of energy as two oranges.īut 'the calories you drink somehow don't register,' says Maret Traber, a professor and researcher at the Linus Pauling Institute at Oregon State University. And the liquid sugar in juice, White says, leaves your stomach a lot more quickly than a whole orange does, so 'juice is less filling.' Some researchers believe that fructose is a riskier form of sugar than glucose because it increases the risk of diabetes, cardiovascular disease and liver disease. What's more, store-bought fruit juice has, on average, only a bit less concentrated fructose than sodas. Those downsides of juice far outweigh any boost in carotenoids, says White. And while cooking broccoli for too long can destroy its antioxidants, chopping it is ideal.īut fruit juice is a different story - especially if you're buying a typical jug at the store, instead of making it yourself (like they did in the study).Īs Wendy White, a professor of food science and nutrition at Iowa State University, notes, drinking fruit juice spikes blood sugar levels more and faster than eating whole fruit, and one Harvard study linked regular juice consumption to an increased risk of type 2 diabetes. For instance, as we've reported, we get more beta-carotene from tomatoes when we add a little fat like olive oil, and gently cooking carrots can coax them to release more nutrients. Indeed, there's a whole avenue of research that is challenging our understanding of how to unleash the nutrition fixed inside fruits and veggies. For example, the researchers suspect heat may have something to do with the extra carotenoids released in pasteurized juice.īut that's no excuse to quit peeling oranges and gulp down a glass of OJ instead. The findings, which appear in the Journal of Agricultural and Food Chemistry, are scientifically intriguing. Meanwhile, flavonoids were boosted nearly five-fold in juice compared to fruit. The differences were striking: Carotenoid release went up from nearly 11 percent in the fruit to 28 percent in the fresh juice, and up to 39.5 percent in the pasteurized juice. They found that levels of vitamin C and carotenoids were basically the same in the juice and the unprocessed fruit, while levels of flavonoids were significantly lower.īut then the scientists threw their orange test foods into in a test tube model designed to mimic digestion, and that's when things got interesting: Much more of the carotenoids and flavonoids were released from the orange juice than from the fruit slices or mush. They analyzed the fruit in three forms: peeled segments, a mashed-up puree and as juice, both fresh-squeezed and pasteurized. To figure that out, German and Saudi researchers started with a big batch of fresh navel oranges.

Calories in a tangerine orange