Showing Food Clementine
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| Name | Clementine | ||||||||||
| Scientific Name | Citrus clementina | ||||||||||
| Description | Clementine (Citrus clementina) is a small, nearly seedless citrus fruit native to China and Algeria, but widely cultivated in Spain, Morocco, and the United States. It is a hybrid of tangerine and orange, and is mostly eaten in the United States, Europe, and North Africa. The fruit is typically consumed raw, added to fruit salads, or used to make juices and smoothies. It has a deep orange color, smooth glossy appearance, and is juicy and sweet with less acidity than oranges. Clementines are rich in vitamin C and flavonoids, providing health benefits such as boosting the immune system and antioxidant properties (PMID: 36903853). The most notable chemical in clementines is limonene, a compound with medicinal and industrial uses (PMID: 32260119). In traditional medicine, clementine peel is used to treat digestive issues. A peculiar mode of preparation is the use of clementine peel in marmalade production, where the peel is preserved in sugar syrup to create a sweet and tangy spread. | ||||||||||
| Primary ID | FOOD00959 | ||||||||||
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| Group | Fruits | ||||||||||
| Sub-Group | Citrus | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||