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Tangerine Nutrition Information

author image Elisabeth Dahl
Elisabeth Dahl is a freelance writer and copyeditor who has worked in publishing since 1991. She holds a Bachelor of Arts degree from Johns Hopkins University and a Master of Arts degree from Georgetown University, where she was a Writing Center Associate Fellow.
Tangerine Nutrition Information
A peeled tangerine on a wooden table Photo Credit: martiapunts/iStock/Getty Images

Easy to peel and packed with nutrients, tangerines make a great on-the-go snack. They're delicious too, a juicy blend of tart and sweet flavors. Tangerines are low in calories and fat but provide vitamins, minerals and fiber.

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Calories, Fat and Cholesterol

Tangerines are an excellent choice for those watching their weight and monitoring their fat intake. According to the Produce for Better Health Foundation, one medium-size tangerine weighing 109 g has only 50 calories, no fat and no cholesterol.

Carbohydrates, Fiber and Protein

These small, aromatic citrus fruits are good sources of dietary fiber, with 8 percent of your recommended daily value of fiber in each medium-size tangerine. One tangerine contains 13 g of carbohydrates altogether, of which 2 g are fiber and 9 g are sugars. A tangerine also delivers 1 g of protein.


Like citrus fruits in general, tangerines are a significant source of vitamin C. One medium-size tangerine has 45 percent of your recommended daily value of this nutrient. It also has 6 percent of vitamin A; 4 percent of thiamin, vitamin B6 and folate; and 2 percent of riboflavin, niacin and pantothenic acid.


Tangerines also add to your body's stores of certain important minerals. According to Sunkist, a medium-size tangerine has 4 percent of your recommended daily value of calcium, potassium and magnesium. It also provides 2 percent of phosphorus, zinc, copper and manganese. A tangerine contains no sodium.

Selection and Storage

For the best nutritional value and flavor, select tangerines that are heavy for their size, richly colored and free of soft spots or brown areas. Store them in your refrigerator if you don't eat them immediately. You can wait up to two weeks to use them.

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