Clémentine ou mandarine, chair sans peau, sans pépins, crue

Per 100 g, Clémentine ou mandarine, chair sans peau, sans pépins, crue provides 46 calories, 9.2 g carbohydrate, 0.8 g protein and 1.7 g fibre.

100 gper serving
= 46 kcal
Calories by amount
× 100 g = 100 g
46kcal 2% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
52%Nutrient scoreNutrient ScoreThe share of this food's 27 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.27 available of 33 total nutrients with a Daily Value27of33
Protein0.8g8% kcal
Carbs9.2g92% kcal
Fat0g0% kcal
Fiber 1.7g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day8.60g8.60g10%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

  • Chlorine, Cl0mg0mg0%

Clémentine ou mandarine, chair sans peau, sans pépins, crue: key facts

How many calories are in Clémentine ou mandarine, chair sans peau, sans pépins, crue?
Clémentine ou mandarine, chair sans peau, sans pépins, crue has 46 calories per 100 g.
How much protein is in Clémentine ou mandarine, chair sans peau, sans pépins, crue?
Clémentine ou mandarine, chair sans peau, sans pépins, crue provides 0.8 g of protein per 100 g.
How many carbs are in Clémentine ou mandarine, chair sans peau, sans pépins, crue?
Clémentine ou mandarine, chair sans peau, sans pépins, crue contains 9.2 g of carbohydrate per 100 g, including 1.7 g of fibre.
How much fat is in Clémentine ou mandarine, chair sans peau, sans pépins, crue?
Clémentine ou mandarine, chair sans peau, sans pépins, crue has 0 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).