The China King Tangerine also known as Sha Tang Tangerine. Tangerine is an orange-colored citrus fruit which is closely related to the Mandarin orange, however tangerines are smaller than most oranges, and are usually much easier to peel and to split into segments. The taste is often less sour, or tart, than that of an orange.
What can be considered by some to be a good tangerine will be firm to slightly soft, heavy for its size, and pebbly-skinned with no deep grooves, as well as orange in color. Peak tangerine season lasts from October to April in the Northern Hemisphere. Tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads, desserts and main dishes. The peel is dried and used in Sichuan cuisine.
It tasted sweet and juicy and is contains high source of Vitamin C.
The number of seeds in each segment (carpel) varies greatly.
This is the packing of Sha Tang Tangerine from Guangzhou. Each pack usually weight 1kg.
In MBG, we repack it with a CH 15 containers which make it more presentable and you can send the tangerine as small gift to friends and families.
The MBG's packing also has a same 1kg weight. Each pack will sell around RM 6.90.
Tangerines are a good source of vitamin C, folate and beta-carotene.They also contain some potassium, magnesium and vitamins B1, B2 and B3. Tangerine oil, like all citrus oils, has limonene as its major constituent, but also alpha-pinene, myrcene, gamma-terpinene, citronellal, linalool, neral, neryl acetate, geranyl acetate, geraniol, thymol, and carvone.
New research from The University of Western Ontario has discovered a substance in tangerine skins that not only prevents obesity in mice, but also offers protection against type 2 diabetes, and even atherosclerosis, the underlying disease responsible for most heart attacks and strokes. Murray Huff, a vascular biology scientist at the Schulich School of Medicine & Dentistry, along with Erin Mulvihill, a PhD student, studied the effects of a flavonoid in tangerines called Nobiletin. Their research is published in the journal Diabetes.
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