Ingrédients > fruits, vegetables, legumes and oilseeds

tangerine

Saison

To consume from october à mars

Valeurs nutritionnelles

53 Kcal.


Water85.17 g.
Proteins0.81 g.
Fat0.31 g.
Glucide13.34 g.

Fructose2.4 g.
Galactose-
Glucose2.13 g.
Lactose-
Maltose-
Sucrose6.05 g.
Starch-
Dietary fibers1.8 g.
Ashes0.38 g.
Organic acids-
FA satured0.039 g.
FA monounsaturated0.06 g.
FA polyunsaturated0.065 g.
Calcium37 mg.
Chlorine-
Copper0.042 mg.
Iron0.15 mg.
Iodine-
Magnesium12 mg.
Manganese0.039 mg.
Phosphorus20 mg.
Potassium166 mg.
Selenium0.1 µg.
Sodium2 mg.
Zinc0.07 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene155 µg.
Vitamine D-
Vitamine E0.2 mg.
Vitamine K1-
Vitamine K2-
Vitamine C26.7 mg.
Vitamine B10.058 mg.
Vitamine B20.036 mg.
Vitamine B30.376 mg.
Vitamine B50.216 mg.
Vitamine B60.078 mg.
Vitamine B916 µg.
Vitamine B12-


Aminoacids-
tryptophane0.002 g.
Threonine0.016 g.
Isoleucine0.017 g.
Leucine0.028 g.
Lysine0.032 g.
Methionine0.002 g.
Phenylalanine0.018 g.
Valine0.021 g.
Histidine0.011 g.

* US Department of Agriculture

Recipes that contains this ingredient

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