Clementines

Citrus × clementina Rutaceae

Nutrition per 100g

198.0
kilojoule
Calories
0.850
gram
Protein
0.150
gram
Fat
12.0
gram
Carbs
1.7
gram
Fiber

Full Nutrition Breakdown per 100g

Other

Water 86.6 gram
Energy 47.0 kilocalorie
Energy 198.0 kilojoule
Protein 0.850 gram
Total lipid (fat) 0.150 gram
Ash 0.400 gram
Carbohydrate, by difference 12.0 gram
Fiber, total dietary 1.7 gram
Sugars, total including NLEA 9.2 gram
Sucrose 6.0 gram
Glucose 1.6 gram
Fructose 1.6 gram
Calcium, Ca 30.0 milligram
Iron, Fe 0.140 milligram
Magnesium, Mg 10.0 milligram
Phosphorus, P 21.0 milligram
Potassium, K 177.0 milligram
Sodium, Na 1.0 milligram
Zinc, Zn 0.060 milligram
Copper, Cu 0.043 milligram
Manganese, Mn 0.023 milligram
Selenium, Se 0.100 microgram
Vitamin C, total ascorbic acid 48.8 milligram
Thiamin 0.086 milligram
Riboflavin 0.030 milligram
Niacin 0.636 milligram
Pantothenic acid 0.151 milligram
Vitamin B-6 0.075 milligram
Folate, total 24.0 microgram
Folate, food 24.0 microgram
Folate, DFE 24.0 microgram
Choline, total 14.0 milligram
Betaine 0.100 milligram
Vitamin E (alpha-tocopherol) 0.200 milligram

Bioactive Compounds

Flavanone Contains L-Ascorbic Acid Contains polyphenols Contains

Health Conditions

encourage Hyperuricemia via Flavanone · evidence: limited
encourage Non-Alcoholic Fatty Liver Disease via Flavanone · moderate · evidence: limited
encourage Obesity via Flavanone · moderate · evidence: limited
encourage Obesity via polyphenols · evidence: limited
encourage Osteoporosis via Flavanone · evidence: limited
encourage Peptic Ulcer Disease via Flavanone · evidence: limited
encourage Type 2 Diabetes Mellitus via Flavanone · high · evidence: limited
encourage Type 2 Diabetes Mellitus via polyphenols · evidence: limited
encourage Ulcerative Colitis via polyphenols · high · evidence: limited

Research

8 studies discovered for Clementines.

Health-Promoting Properties and Potential Application in the Food Industry of L. and × Hort. Ex Tan. Essential Oils and Their Main Constituents.

Plants (Basel, Switzerland) · 2023 Feb 21 · PMID 36903853

Hort. Juice Enriched with Its By-Products (Peels and Leaves): Chemical Composition, In Vitro Bioactivity, and Impact of Processing.

Antioxidants (Basel, Switzerland) · 2020 Apr 03 · PMID 32260119

Impact of extraction processes on phytochemicals content and biological activity of Citrus × clementina Hort. Ex Tan. leaves: New opportunity for under-utilized food by-products.

Food research international (Ottawa, Ont.) · 2020 Jan · PMID 31882102

Implementation of Instrumental Analytical Methods, Image Analysis and Chemometrics for the Comparative Evaluation of Citrus Fruit Peels.

Foods (Basel, Switzerland) · 2025 Dec 01 · PMID 41376052

Comparative Studies on Different Cultivars: A Revaluation of Waste Mandarin Components.

Antioxidants (Basel, Switzerland) · 2020 Jun 12 · PMID 32545447

Phenolic compounds from Citrus leaves: antioxidant activity and enzymatic browning inhibition.

Journal of complementary & integrative medicine · 2017 Mar 01 · PMID 28195547

Role of the cultivar in choosing Clementine fruits with a high level of health-promoting compounds.

Journal of agricultural and food chemistry · 2011 May 25 · PMID 21504146

Juice quality of two new mandarin-like hybrids (Citrus clementina Hort. ex Tan x Citrus sinensis L. Osbeck) containing anthocyanins.

Journal of agricultural and food chemistry · 2008 Mar 26 · PMID 18298061

Feedback