Nutritional Data for 100 grams of TANGERINES; (MANDARIN ORANGE), RAW

Mean value per 100.00 grams edible part; 28.0% refuse 
Portions:  1 FRT,2-3/8 DIAM = 84.00 gm, 1 C SECT,WO/MEMBRANE = 195.00 gm
3.8% Cals from fat, 5.7% Cals from protein, 90.6% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:   44.000     1.5%     2.0%
Protein                 Gms :    0.630     1.0%     1.3%
Total lipid (fat)       Gms :    0.190     0.2%     0.3%
Carbohydrate, by diff.  Gms :   11.190     2.4%     3.3%
Total saturated fat     Gms :    0.022     0.1%     0.1%
Ttl monounsaturated fat Gms :    0.034
Ttl polyunsaturated fat Gms :    0.037
Cholesterol             Mg  :    0.000     0.0%     0.0%
Sodium                  Mg  :    1.000     0.2%     0.2%
Total dietary fiber     Gms :    2.300     9.2%     9.2%
Vitamin A               Re  :   92.000     9.2%    11.5%
Vitamin A               IU  :  920.000
Ascorbic acid           Mg  :   30.800    51.3%    51.3%
Thiamin                 Mg  :    0.105     7.0%     9.5%
Riboflavin              Mg  :    0.022     1.3%     1.7%
Niacin                  Mg  :    0.160     0.8%     1.1%
Vitamin B6              Mg  :    0.067     3.4%     4.2%
Folacin                 Mcg :   20.400    10.2%    11.3%
Vitamin B12             Mcg :    0.000     0.0%     0.0%
Potassium               Mg  :  157.000     7.8%     7.8%
Calcium                 Mg  :   14.000     1.8%     1.8%
Phosphorus              Mg  :   10.000     1.2%     1.2%
Magnesium               Mg  :   12.000     3.4%     4.3%
Iron                    Mg  :    0.100     1.0%     0.7%
Zinc                    Mg  :    0.240     1.6%     2.0%
Pantothenic acid        Mg  :    0.200     4.0%     4.0%
Copper                  Mg  :    0.028     1.4%     1.4%
Manganese               Mg  :    0.032     0.9%     0.9%
Ash                     Gms :    0.390
Water                   Gms :   87.600
Food energy             KJ  :  184.000
Myristic acid (14:0)    Gms :    0.001
Palmitic acid (16:0)    Gms :    0.020
Stearic acid  (18:0)    Gms :    0.001
Palmitoleic acid(16:1)  Gms :    0.004
Oleic acid      (18:1)  Gms :    0.030
Linoleic acid (18:2/n6) Gms :    0.027     0.4%     0.6%
Linolenic acid(18:3/n3) Gms :    0.010     0.6%     0.8%
Histidine               Gms :    0.012     1.3%     1.6%
Isoleucine              Gms :    0.017     2.2%     2.7%
Leucine                 Gms :    0.016     1.4%     1.8%
Lysine                  Gms :    0.032     3.4%     4.2%
Methionine              Gms :    0.013
Cystine                 Gms :    0.007
Methionine+Cystine      Gms :    0.020     1.9%     2.4%
Phenylalanine           Gms :    0.021
Tyrosine                Gms :    0.011
Phenylalanine+Tyrosine  Gms :    0.032     2.9%     3.6%
Threonine               Gms :    0.010     1.8%     1.1%
Tryptophan              Gms :    0.006     2.1%     2.7%
Valine                  Gms :    0.027     3.4%     4.3%
Arginine                Gms :    0.044
Alanine                 Gms :    0.034
Aspartic acid           Gms :    0.077
Glutamic acid           Gms :    0.064
Glycine                 Gms :    0.064
@Y:    0.031
Serine                  Gms :    0.022
Protein Score: 100, 56% ideal. EAA score: 1.26. 
Limiting Amino Acid: Histidine