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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw tangerine juice is very healthy as it is an excellent source of Vitamin C, which supports immune function and skin health. It also contains beneficial antioxidants like flavonoids and potassium, which helps maintain healthy blood pressure levels.
Per 100g, raw tangerine juice contains approximately 43 calories and 10.1 grams of carbohydrates. It is a low-fat beverage with only 0.2g of fat and 0.5g of protein per serving.
Raw tangerine juice is generally not considered keto-friendly because it contains about 10g of net carbs per 100g, primarily from natural sugars. Those on a strict ketogenic diet should consume it in very small portions or opt for whole fruit to include fiber.
Yes, raw tangerine juice is naturally vegan and gluten-free. It is a pure fruit extract that contains no animal derivatives or grain-based proteins, making it safe for those with these dietary restrictions.
Tangerine juice is typically sweeter, more aromatic, and slightly less acidic than standard orange juice. It has a more intense citrus flavor and often a deeper orange-red hue.
Because it is unpasteurized, fresh raw tangerine juice should be kept refrigerated and consumed within 2 to 3 days. After this period, the juice may begin to ferment or lose its nutritional potency and fresh flavor.
Yes, you can freeze raw tangerine juice for up to 6 months. Freezing it in ice cube trays is a convenient way to preserve the juice for use in smoothies, cocktails, or recipes without it spoiling.
raw tangerine juice is a versatile ingredient found in cuisines around the world. With 43 calories per 100g and 0.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Diabetics should consume tangerine juice in moderation because it contains concentrated natural sugars without the fiber found in whole fruit. This can cause a faster rise in blood glucose levels compared to eating a whole tangerine.
Tangerine juice is versatile and can be used in salad dressings, citrus glazes for chicken or fish, and in desserts like sorbets or tarts. Its bright acidity and sweetness make it an excellent base for marinades and cocktails.
Raw juice typically contains higher levels of heat-sensitive nutrients like Vitamin C and active enzymes that are reduced during pasteurization. However, raw juice has a much shorter shelf life and must be handled carefully to avoid bacterial contamination.