Tangerine, raw vs. Clementine, raw vs. Orange, canned, in syrup

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Tangerine, raw has the most protein of the foods compared, at 0.81 g per 100g.

Nutrient	Tangerine, raw	Clementine, raw	Orange, canned, in syrup
Protein	0.81 G	0.81 G	0.59 G
Total lipid (fat)	0.31 G	0.31 G	0.04 G
Carbohydrate, by difference	13.3 G	13.3 G	14.1 G
Energy	53 KCAL	53 KCAL	55 KCAL
Total Sugars	10.6 G	10.6 G	13.4 G
Fiber, total dietary	1.8 G	1.8 G	0.7 G
Calcium, Ca	37 MG	37 MG	10 MG
Iron, Fe	0.15 MG	0.15 MG	0.26 MG
Potassium, K	166 MG	166 MG	126 MG
Sodium, Na	2 MG	2 MG	5 MG
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.04 G	0.04 G	0 G

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.