The tangerine is a fruit that has been considered as a potential product of Peruvian exports and with enormous development prospects. Varieties: Satsuma, Horney Murcot, Malvácea, W Murcot, Tango. This fruit has a somewhat flatter shape and is smaller than an orange. Its pulp is arranged in segments full of a pleasant-tasting juice. Nutritional information Seasonal production from February-March; August, September. It is produced in the coastal region of Peru, mainly in the departments of Lima, Ica.
Tangerine
Sugar
10.6 g
Proteins
0.81 g
Fat
0.31 g
Carbohydrates
13.3 g
Fiber
1.8 g
Calories
53 kcal
Water
85.2 g
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