Tangerines

These little citrus fruits are available throughout most of the year, but are truly at their best when they are in season, from late fall through winter.

Recent lab and animal research has found that there are more benefits to eating tangerines and mandarin oranges than just their delicious taste. Hesperidin, a compound found in the white pith of orange variety fruits can potentially help protect healthy cells and tissues from damage caused by radiation therapy. This is a great reason to eat whole, fresh oranges over canned oranges or orange juice.

Clementines and tangerines taste their best during cold and flu season, a time when their tasty dose of immune-boosting vitamin C is most needed, especially if your immune system is compromised due to treatment.  They also provide calcium, potassium, and folate, all important nutrients for maintaining cell and tissue health.

Chef Tips

A good tangerine should have no spots or shriveling and should feel heavy for its size. They will stay fresh in the refrigerator for over a week, or on the counter for about a week.

Tangerines and their clementine cousins are delicious additions to salads. For a bright combination of colors and tastes, lay the segments on a bed of arugula with olive oil. Or try our Fish with Tangerine Miso Sauce.

Registered Dietitian Approved

There are many misconceptions about nutrition and cancer in widespread media. By using current scientific literature, plus recommendations of the Academy of Nutrition and Dietetics, the American Institute for Cancer Research, the National Cancer Institute, and the American Cancer Society, our Registered Dietitian, Kate Ueland, MS, RD, and our team of editors work to help our readers discern truth from myth.

The statements on this blog are not intended to diagnose, treat, or cure any disease. Always consult your physician or registered dietitian for specific medical advice.



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