Table of content A-Z

 

clementine

 

Botanical name: Citrus reticulata


Clementine

 

Clementines belong to the same category as mandarin oranges, although one sometimes reads that they are a cross between mandarins and bitter oranges.

 

Spain and Morocco are the chief growing countries; lesser producers are Italy, Greece, France and Turkey.

 

Availability

Clementines are a typical winter fruit. From the beginning of October until well into February they are available in large amounts.

 

Appearance, taste, characteristics

Clementines are usually flattened on the top and the bottom. They are sometimes sold with leaves and stem. The deep-orange skin is easy to remove. Clementines have a balanced sweet-sour proportion and taste aromatic. The segmented, deep-orange pulp contains few or no pips. Fruits that are labelled only as 'clementines' (instead of as 'seedless clementines') may contain up to ten pips.

 

Ingredients

Clementines contain a large amount of vitamin C; 100 g of the fruit supply almost one third of the recommended daily requirement of vitamin C, which is set at 100 mg for adults.

 

100 g contain:

 

 

Clementine, fresh

Energy (kcal)

46

Water (g)

86

Protein (g)

1

Fat (g)

<1

Carbohydrates (g)

9

Fibre (g)

2

Vitamin C (mg)

30

Vitamin A (RE) (µg)

50

Folic acid (µg)

15

Potassium (mg)

180

Sodium (mg)

2

Calcium (mg)

35

Magnesium (mg)

11

 Iron (mg)

0.3

 

 

Foreign substances

To prevent citrus fruits from moulding during transport and storage, the skin of conventionally grown fruit is often treated with preservatives. The skin of fruits treated this way is not suitable for consumption. After you have peeled such a fruit, wash your hands thoroughly before eating it.

 

Quality criteria, optimal storage conditions

Clementines taste best when they are fresh, but they can be stored for a relatively long time. They will keep in the refrigerator for at least 10 days.

 

For further information see the entry about mandarins.

 

Form of consumption, use, processing, practical tips for preparation

Clementines are normally eaten raw, but they can be used in making desserts and baked goods.

 

 

_________________________

 

  This article was written by

         

 


 

  With the website www.the-green-pantry.com the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.


Auf Ihrem System scheint kein FlashPlayer installiert zu sein oder es ist
ein Update des Players notwendig. Sie können den Player hier herunterladen: