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Sunday, 30 August 2026dailybeirut.com
Health
Each tangerine provides 53 calories, 26.7 mg vitamin C, 1.8 g fiber, and key nutrients including potassium (166 mg), vitamin A, lutein, and zeaxanthin.
Each tangerine contains 26.7 milligrams of vitamin C, 1.8 grams of dietary fiber, and 166 milligrams of potassium, according to nutritional analysis. The fruit supplies 53 kilocalories per serving, along with 0.81 grams of protein, 0.31 grams of fat, and 13.3 grams of carbohydrates.
Tangerines deliver measurable quantities of essential micronutrients. Laboratory measurements show calcium at 37 milligrams, iron at 0.15 milligrams, and magnesium at 12 milligrams per fruit. Vitamin C content stands at 26.7 milligrams, while potassium registers at 166 milligrams.
Tangerines are smaller than oranges and feature a thinner, easier-to-peel skin. Their flavor profile is sweet and juicy. Nutrient composition includes vitamin C, potassium, antioxidants, and dietary fiber.
Five health effects associated with regular tangerine consumption include immune system support, skin health promotion, digestive aid, cardiovascular and cancer risk modulation, and eye health enhancement.
Vitamin C in tangerines may enhance white blood cell function. This biological effect supports defense against infections and pathogens. Improved activity and response of these cells may strengthen the body’s ability to combat a range of infections.
Potassium in tangerines may regulate hydration and balance fluid levels in skin cells. This mineral helps maintain cellular plumpness and hydration. It also supports removal of toxins and wastes from skin tissue.
Vitamin A from tangerines may strengthen the outer layer of skin, smooth wrinkles, and reduce fine lines. Combined with vitamin C, it acts as an antioxidant that protects skin from free radical damage.
Dietary fiber in tangerines may promote bowel function and support healthy digestion. Fiber contributes to stool bulk and softness, facilitating regular elimination. It also helps balance gut flora and supports a healthy microbial environment in the intestines.
This microbial balance is linked to optimal digestion, nutrient absorption, and immune function.
Flavonoids in tangerines may contribute to heart health and cancer prevention. These compounds may relax blood vessels and lower blood pressure, reducing strain on the cardiovascular system. Such effects may decrease risk of heart attacks and strokes.
Flavonoids may also interfere with cancer cell multiplication and spread.
Vitamin A and beta-carotene in tangerines may protect against age-related eye issues and support vision. Vitamin A contributes to rhodopsin production — a protein required for low-light vision.
Lutein and zeaxanthin are also present. These antioxidants concentrate in the retina, where they help filter blue light and prevent oxidative damage. Their presence may protect against cataracts.
