Fruit
Flesh
Flesh of mandarin is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.03 mg
- Salt 0.01 g
- Total Carbohydrate 13.8 g
- Dietary Fibre 2.1 g
- Total Sugars 9.98 g
- Complex / starch 1.05 g
- Protein 0.79 g
- Water 82.7 g
- Energy 58.2 kcal
- Water 82.7 g
- Carbohydrates 13.8 g
- Protein 0.79 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 39.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.42 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.3 µg
- Vitamin C 2 mg
- Vitamin E 0.3 mg
- Vitamin K 5 µg
- Minerals 265 mg
- Major Minerals 263 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.42 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.3 · vitamin-e: 0.3 · vitamin-k: 5 ·
Minerals
Flesh of Mandarin: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made mandarin a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made mandarin a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected mandarin for flavour, yield and keeping quality, including named flesh portions.