Mandarin oranges have a slightly higher glycemic index however, both fruits be classified as low glycemic index foods.
Oranges contain all the essential amino acids, whereas mandarin oranges lack the essential amino acid methionine entirely. Oranges, on the other hand, have a higher level of protein and fiber. Mandarin oranges contain more fats and carbs, sugars in particular, and naturally more calories. Satsumas are also sweet and easy to peel however, they are also easy to damage (2).
Clementines are the most common type of mandarin oranges in stores, very sweet and easy to peel. Tangerines are bright orange and less sweet. However, tangerines, clementines, and satsumas are all different types of mandarin oranges. People often use the words mandarin, tangerine, clementine, and satsuma interchangeably. Mandarin oranges contain much fewer seeds as opposed to sweet oranges. The endocarp of both fruits is separated into segments. Sweet orange usually has a thick rind, and inside, there is the white and bitter mesocarp, whereas the rind of mandarin orange is much thinner and the lesser amount of mesocarp makes it much easier to peel. As the ancestor of sweet oranges, mandarins have naturally been around for longer. The taste is often sweeter than that of an orange. Mandarin oranges visually differ from oranges by their size and shape, being smaller and less round. Sweet oranges are the most popular type of citrus in the world. The first mention of sweet orange in history was recorded in Chinese literature in 314 BC (1). It is assumed that orange is a hybrid between pomelo and mandarins. Belonging to the same Rutaceae family and Citrus genus, they do have a lot in common however, they have their differences too. The Amino Acid Score has not been corrected for digestibility, which could reduce its value.Oranges and mandarin oranges may seem like two different sizes of the same fruit. All foods, regardless of their rating, have the potential to play an important role in your diet. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Nutrition Data's Opinion, Completeness Score, Fullness Factor, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions are editorial opinions of, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Your daily values may be higher or lower based on your individual needs. Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Each " ~" indicates a missing or incomplete value. Source: Nutrient data for this listing was provided by USDA SR-21. By combining complementary proteins, you may be able to increase the overall quality of the protein you consume.Īdding other foods with complementary amino acid profiles to this food may yield a more complete protein source and improve the quality of some types of restrictive diets. If the Amino Acid Score is less than 100, a link is provided to complementary sources of protein. If one or more amino acid is not present in sufficient amounts, the protein in your diet is considered incomplete.Įach spoke on the Protein Quality graph represents one of the nine essential amino acids, and the graph shows how close the protein in your diet is to the optimal distribution of amino acids recommended by the Institute of Medicine's Food and Nutrition Board.Īn Amino Acid Score of 100 or higher indicates a complete or high-quality protein. Protein quality is dependent on having all the essential amino acids in the proper proportions.
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