Tangerine

The delicious Peruvian tangerines are considered in the list of superfoods, which top the list of the most exported Peruvian citrus fruits in 2020.

According to information released by Fresh Cargo Peru, between January and August of this year, the South American country sent a total shipment of 198,996 tons of citrus. Among them, an important quantity of mandarins, mainly of the W. Murcott species.

As is known, Peru produces, in addition to the aforementioned species, other varieties such as Satsuma, Malvacea, King, Dancy, Kara and Wilkings

Also known as Citrus reticulata, the tangerine grows mainly in the departments of San Martín, Madre de Dios, Lima, Junín, Cusco and Ayacucho.

Each of its presentations has multiple health benefits. Mainly, being a citrus fruit, it has the prestige of being an antioxidant, that is, it prevents the body from premature aging.

Also, in its composition, vitamin A stands out, which influences the correct functioning of the retina. Its pulp has large amounts of water, so it is possible to attribute diuretic properties that help reduce fluid retention.

A curious fact about tangerines is that the tiny and thin white membranes that surround the fruit and are inside the peel, are a source of fiber. Therefore, the intake of this input generates a feeling of satiety and, at the same time, helps to keep the digestive system in good condition.

Tangerines also have minerals. Among them is calcium, ideal for keeping bones and teeth strong and healthy; potassium, which helps the heart function; iron, which stimulates red blood cells and helps prevent diseases such as anemia; and magnesium, responsible for strengthening the muscular and nervous system.

Tangerines can be consumed naturally in juices or salads, although it is also used by the beauty industry. Taangerine oil, in addition to being antiseptic and antispasmodic, helps to sleep and stimulates the appetite.