The distinction between tangerines and oranges is not very common for most of us. ‘Oranges’ is quite a broad term and it has several varieties including navel and blood oranges, Valencia, mandarins, clementines, tangerine, or satsumas, among others. “Tangerine” refers to some of these varieties of the oranges of mandarin category.
In particular, the Chinese Mandarin orange variants are similar to tangerines. Although all tangerines most certainly are mandarin oranges, but not all varieties of mandarins are tangerines.
The origin of oranges are largely uncertain, but they are presumed to have come from India or China. Italian merchants introduced them to the Mediterranean around 1450. They were embraced rapidly as European citizens enjoyed citrus fruits for medicinal uses.
Spain took the orange to America later and its influence grew. Originating in Southeast Asia and North Africa are Tangerines (or Mandarins). the twin names of this duel root. Because of its source in Tangier and Mandarins for its southeastern Asian heritage they are referred to as Tangerines.
The word “tangerine” has been used particularly to represent the mandarins with a reddish-orange skin, though mandarins are relatively easy to peel. That being said, you can find that tangerines are packaged and sold with mandarin oranges labels and vice versa.
In reality, we can use several facets to evaluate and learn about the difference between these two fruits. In this post, we will particularly explore the differences between tangerines and oranges on the basis of botany, color, taste, and nutrition.
Key differences to settle the tangerines and oranges debate:
ranges and tangerines both belong to the classification of citrus fruits, a category of fruits originating from the Rutaceae family. The oranges and tangerines both are produced commercially all year long, with different versions at various times of the year.
Tangerines are ‘seasonal.’ In the time from late October till January, they taste their best. In the time between November and March, Orange is “in season” and has its best taste. In any group, however, outliers may be at their peak, for a different time. In the first years of 1800, tangerines were grown in Florida though originally Oranges came from Asia (specifically Southern China and Indonesia).
Oranges are often too big to be put in a pocket as a portable snack, however, tangerines are generally small enough for the purpose. The compact size of tangerines is sometimes referred to as the “baby oranges”.
Although oranges are generally found to be rounder, tangerines are less spherical and more squatter, which is slightly flattened in the upper and lower parts. OOrange skin is thinner than the peel of a tangerine, making it much easier to peel the latter.
The skin of the tangerine is often cleaner and stick more than an orange’s skin. The softness is a product of the normal properties of the tangerine and implies no degradation of the fruit. Oranges and tangerines also have a fleshly textural distinction. While oranges ripe, they tend to get hard and firm, tangerines become softer as they mature.
There are different types of orange with seeds and variants which are seedless and the same applies to tangerines, both of which are available in versions that have seeds and others that are seedless.
We have already stated that the tangerine skin appears to be reddish-orange rather than normal orange skin. The variation of color, though, is not just in the flesh. The skin of orange appears to be yellow and orange, while the tangerines prefer to go along with their darker peels to red and orange flesh.
Having similar fundamental flavor that tangerines and oranges share: the characteristics of both their fruits are juicy with a sweet-tart flavour. The taste of Tangerine is just a little sweeter than the taste of Orange, although both are pretty sweet.
Oranges are a little more acidic than the tangerines. The typical orange pH rating varies from 2.4 to 3.0. Tangerines typically have a better citrus flavour, so that they are regarded as a bit more flavored than oranges. Although consuming any fruit produces a citrus aftertaste, the aftertaste of eating a tangerine is lesser than an orange’s aftertaste.
- Nutritional value
Overall, a tangerine’s nutritional content is very identical to that of the oranges. Oranges possess slightly more vitamin C relative to tangerines, with a daily recommended value of 89 percent compared to 44 percent for tangerines.
Oranges are much more soluble than that of the tangerine fibers, at 2.4 grams as opposed to 1.8 grams of tangerine. Tangerines are just marginally caloric than citrus, with 53 calories per serving of tangerine and 47 calories for a serving of oranges.
The carbohydrate count of tangerines is also a little bit more than an orange carbohydrate with a 13.3 gram compared to 11.7 grams of carbohydrates in the oranges. Tangerines produce 10% more of the minimum daily dose of vitamin A when compared to oranges, being 14% as opposed to 4% in oranges.
Tangerines provide both potassium as well as vitamin C, meaning that bone density can be increased resulting in fewer fractures. It also helps to treat arthritis and skin disorders effectively. So frequently eat mandarins to strengthen the bones.
Increased quantities of citrus fruits, including oranges, could minimize the risk of ischaemic stroke. It is because of compounds such as hesperidin, folates, and fibers which keep the heart balanced in oranges. The chance of ischaemic stroke was 19% lesser for people who consumed the large concentrations of citrus fruit than for others who did the minimum.
Besides, both tangerines and oranges are rich in antioxidants that deter free radicals from forming that lead to undesirable oxidation. Such responses to oxidation are known to induce sickness and inflammatory body encounters. Polyphenols and flavonoids in oranges as well as tangerines can also contribute to the fight against viral infections.