Mandarin pulp is 85% water + dietary fibre + predominantly carbohydrates – 13.34%.
Vitamins of group B, C (by the way, vitamin C is higher in 'clementine' 50 mg per 100 g) and microelements Ca, Fe, Mg, P, K, Na.
The glycaemic index of mandarin is 40-49 units, depending on the variety.
Caloric content – only 53 kcal per 100 g of product.
The pulp contains sugar, organic acids, and phytoncides.
The fruit also contains pectin, soluble fibre, which helps improve stomach function, control cholesterol and blood sugar levels.
Can you eat the peel?
Yes, but wash it thoroughly (it is often treated with wax, although wax itself is safe, it has been approved by the US FDA as a coating for fruits and vegetables to preserve their appearance and prevent mould during transportation, storage, and sale, but still).
The peel contains essential oils (mandarin) – hence the smell, pigments, and antioxidants: for example, Hesperidin, which is also a good cardioprotector, plus it has a pronounced anti-allergic function, and it also improves appetite.
The white part of the peel (ALBEDO) that divides citrus fruits into segments contains the flavonoid nobiletin, which has anti-inflammatory properties.
By the way, mandarins do not contain nitrates. Citrus fruits grow on trees, so they do not absorb the harmful substances that can accumulate in the soil. Nitrates typically accumulate in the roots of plants, so they are not present in large quantities in the fruits themselves.
Overall, a mandarin is a fruit that can be eaten entirely, but like any carbohydrate, it is recommended to be consumed without harm to the figure in the first half of the day when carbohydrate metabolism is physiologically stronger (except for New Year's Eve when anything goes).