Oranges and tangerines belong to the same species of citrus fruits, but there are notable differences between them. However, both are good sources of vitamin C. Some common varieties of oranges include the blood orange, navel orange, Persian orange and Valencia orange. Well-known tangerine varieties include the sweet honey tangerine, sunburst tangerine, Fairchild tangerine and Dancy tangerine.
Size and Sweetness
Oranges are always larger than tangerines, regardless of the variety. This makes tangerines more appealing to use in salads, desserts and other dishes. Tangerines are easier to manage as a quick snack because of their smaller size.
Tangerines are also sweeter than oranges and have more juice inside the fruit. They weigh less, due to their smaller size, and are easier to tuck in a pocket.
Characteristics and History
An orange tree grows to a height of about 30 feet with evergreen leaves that are arranged alternately with crenulated margins. A tangerine tree grows to a height of about 20 feet and has glossy leaves and aromatic flowers. The orange is actually a hybrid of pomelo, or citrus maxima, and mandarin, and is believed to have been first cultivated in southeast Asia. Its name derives from the Sanskrit language. Tangerines have been cultivated in Japan and Uganda for more than 3,000 years.
Cultivation and Ease of Eating
Tangerines tend to be more cold-hardy than oranges, and this affects where they are grown. Because tangerines are not only grown in Florida, but also in parts of northern California, this is a factor in why they are consumed so often in the wintertime.
Tangerines tend to be easier to peel than most varieties of oranges, and some varieties are seedless. Navel oranges are one seedless variety of orange, but seedless tangerines are more readily available.
Nutrition
The nutritional content of tangerines, per 100 g, is as follows: 13.34 g carbohydrates, 10.58 g sugar, 0.31 g fat and 0.81 g protein. The figures for oranges are: 11.54 g carbohydrates, 9.14 g sugar, 0.21 g fat and 0.70 protein. Tangerines are considered excellent sources of vitamin C and beta carotene, but they also are good sources of potassium, magnesium and vitamins B-1, B-2 and B-3. With a pH level of 2.5 to 3.0, oranges are less acidic than lemons, but comparable to household vinegar in acidity. There are 2.4 g of fiber in every 100 g of orange, as well as a substantial amount of potassium, vitamin C and calcium.
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