Tangerine

Components:
Water
protein
lipids
carbohydrates
Sugar
fibers
Organic acids

Vitamins:
Provitamin A – Beta-carotene
Vitamin A equivalent
Vitamin B1 B2 B3 B5 B6 B9 B12
Vitamin C
Vitamin D cholecalciferol
Vitamin E

Minerals and trace elements:
Calcium
Copper
Iron
Iodine
Magnesium
Manganese
Phosphorus
Potassium
Selenium
Sodium
Zinc
lignans
Total Polyphenols

The Benefits:

Central nervous system moderator, it helps to reduce insomnia, our anxieties as well as digestion disorders. Rich in vitamin C, it strengthens the immune system: a valuable action to deal with winter infections like flu and colds. This antioxidant and anti-inflammatory citrus could play a role in the prevention of certain cancers, especially colon, and cardiovascular diseases.

very caloric , very refreshing (85% water), the mandarin is nevertheless satisfactory if it is eaten whole and not in juice which eliminates its fibers. It contains Vitamin C carotenoids (41 mg / 100 g on average), well-protected from the zest and pigments that are used in the skin, vitamin A precursor carotenoids and vitamin E , which are good for the skin. Potentiate its protective action of small blood vessels.

The albedo, the bitter white skin between the zest and the fruit, often abundant on a mandarin, is particularly rich in flavonoids, very antioxidant components. It also contains soluble fibers that facilitate transit. It’s better to keep it when you squeeze neighborhoods.
The fragrance of mandarin which is concentrated in its zest, very rich in flavonoids, is resistant to drying. To obtain a good conservation, soap and rinse organic fruits beforehand. Place the zest removed without the white on parchment paper and dry in the oven at 60 ° C (theorem 2). To obtain powder, easy to use, finely mix and sieve. She raises a mayonnaise or vinaigrette. It mixes with cocoa to sprinkle yogurt or muesli.

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