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        "rendered": "Mandarin (Citrus reticulata)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Mandarin (Citrus reticulata)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Citrus reticulata<small>Rutaceae (Citrus family)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">pulp and peel<small>Shell only untreated<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, mild, aromatic<small>less acid than an orange<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">South China<small>Cultivation today mainly takes place in Spain and Morocco<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Beta-cryptoxanthin<small>a rare provitamin A<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">November to February<small>Imports from the Mediterranean region<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The mandarin orange is the small, easy-to-peel citrus fruit of winter. It provides vitamin C, plenty of beta-cryptoxanthin, and flavonoids such as hesperidin and nobiletin in its peel. Its relatives are sold under the names clementine and satsuma. The peel is usually treated \u2013 use only organic mandarins for tea or baking.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The fruit of the mandarin orange<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/mandarine-citrus-reticulata.jpg\" alt=\"Mandarinen mit Bl\u00e4ttern auf einem Holztisch\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The name is reminiscent of the Chinese officials, the \u201eMandarin\u201c \u2013 perhaps because of their orange robes.<\/p>\n<p class=\"ea-drop\">The mandarin orange is one of the earliest forms of citrus fruits: crossbreeding with the pomelo later gave rise to the orange, bitter orange, and grapefruit. It has been cultivated in southern China for more than 3,000 years, but only arrived in Europe at the beginning of the 19th century.<\/p>\n<p>The shops today mainly stock their descendants: The <strong>Clementine<\/strong> It is a cross between a mandarin orange and an orange, firmer, usually seedless, and somewhat more acidic. <strong>satsuma<\/strong> Originating in Japan, it is very mild, thin-skinned, and almost always seedless. The true mandarin orange has more seeds and a particularly intense aroma.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What tangerines can do for you<\/h2>\n<p class=\"ea-drop\">100g of mandarin oranges provide approximately 27mg <strong>Vitamin C<\/strong> Two fruits therefore cover about a third of the daily requirement. In addition, they contain a particularly high amount of vitamin D, around 400 \u00b5g per 100 g. <strong>Beta-cryptoxanthin<\/strong>, a carotenoid that the body can convert into vitamin A and which is apparently well absorbed.<\/p>\n<p>The white skin and especially the peel contain flavonoids: <strong>Hesperidin<\/strong> and the methoxylated flavones <strong>Nobleman<\/strong> and tangeretin. In laboratory and animal studies, they have anti-inflammatory effects and a beneficial effect on metabolism; however, robust studies in humans are still largely lacking.<\/p>\n<p>With approximately 50 kcal per 100 g, the mandarin orange is a light snack. It is not a substitute for therapy, but it is an easy way to eat fresh fruit regularly in winter.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 27 mg<\/b><span>Vitamin C per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 400 \u00b5g<\/b><span>Beta-cryptoxanthin per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 53 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 170 mg<\/b><span>Potassium per 100 g<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the tangerine<\/h2>\n<p>The pulp contains sugars, fruit acids, vitamin C, folate, potassium, dietary fiber (especially pectin in the skins) and carotenoids, most notably beta-cryptoxanthin.<\/p>\n<p>The peel contains essential oil with a high limonene content, as well as hesperidin, narirutin, nobiletin, and tangeretin. Conventional produce also contains preservatives on the peel, such as... <strong>Thiabendazol<\/strong> or <strong>Imazalil<\/strong>, which are applied to combat mold after harvesting.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes tangerines stronger<\/h2>\n<p>Mandarins go well with both sweet and savory dishes - and bring vitamin C to the table.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">with <i>oatmeal<\/i><\/div>\n<p>Vitamin C helps with plant iron.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>walnuts<\/i><\/div>\n<p>Carotenoids are absorbed better.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>fennel<\/i><\/div>\n<p>Fresh and slightly bitter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon &amp; cloves<\/i><\/div>\n<p>A classic in winter.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">yogurt<\/span><\/p>\n<div class=\"mit\">with <i>natural yogurt<\/i><\/div>\n<p>Protein and fruit.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">with <i>organic produce<\/i><\/div>\n<p>Just for tea and cake.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">not <i>treated peel<\/i> use<\/div>\n<p>Thiabendazole and imazalil remain.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">hands<\/span><\/p>\n<div class=\"mit\">not <i>Continue eating unwashed<\/i><\/div>\n<p>Wash hands after peeling, especially children.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not <i>in quantities for heartburn<\/i><\/div>\n<p>Fruit acid can be irritating.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">canned<\/span><\/p>\n<div class=\"mit\">not only <i>from the can<\/i><\/div>\n<p>Often in sugar syrup.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Teeth<\/span><\/p>\n<div class=\"mit\">not <i>Clean immediately afterwards<\/i><\/div>\n<p>Acid - wait 30 minutes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Juice<\/span><\/p>\n<div class=\"mit\">not <i>instead of the whole fruit<\/i><\/div>\n<p>Less fiber.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Pure as a snack<\/span><span class=\"w\">During Advent.<\/span><\/li>\n<li><span class=\"g\">fruit salad<\/span><span class=\"w\">With apple and pomegranate.<\/span><\/li>\n<li><span class=\"g\">Fennel salad<\/span><span class=\"w\">With mandarin orange segments.<\/span><\/li>\n<li><span class=\"g\">Muesli<\/span><span class=\"w\">With rolled oats.<\/span><\/li>\n<li><span class=\"g\">Mandarin yogurt<\/span><span class=\"w\">With cinnamon.<\/span><\/li>\n<li><span class=\"g\">Cheesecake<\/span><span class=\"w\">With mandarins in the ground.<\/span><\/li>\n<li><span class=\"g\">Asian sauce<\/span><span class=\"w\">With ginger and soy sauce.<\/span><\/li>\n<li><span class=\"g\">Winter salad<\/span><span class=\"w\">With lamb&#039;s lettuce and walnuts.<\/span><\/li>\n<li><span class=\"g\">Chutney<\/span><span class=\"w\">With onions and spices.<\/span><\/li>\n<li><span class=\"g\">abrasion<\/span><span class=\"w\">From the organic peel in the pastry.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Store tangerines in a cool place, but not in the refrigerator, and not in plastic \u2013 they mold quickly there. If a piece of fruit is moldy, discard it immediately and check your neighbors&#039; tangerines.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Mandarin peel tea for bloating<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Mandarin peel tea<\/h3>\n<ol>\n<li>Wash the peel of 1 to 2 organic mandarins thoroughly with hot water and cut into strips, leaving the white inner skin on.<\/li>\n<li>Use fresh or allow to air dry for a few days.<\/li>\n<li>Pour 250 ml of hot water over 1 teaspoon of dried or 1 tablespoon of fresh peel.<\/li>\n<li>Cover and let steep for 10 minutes, strain and drink in small sips after meals.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For use after a heavy meal when experiencing bloating and mild gas. The essential oils and bitter substances in the peel are traditionally used to aid digestion \u2013 this is not well-documented, but the tea is mild and well-tolerated.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>1 to 2 cups a day. Use only untreated peel. Consult a doctor if symptoms persist.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>In Ayurveda, mandarins are considered sweet-sour and cooling. They are said to calm Vata and, in moderation, also benefit Pitta; Kapha should consume them sparingly, and preferably not in the evening.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), dried, ripened mandarin peel is used as <strong>Chen Pi<\/strong> (Citri reticulatae pericarpium) is a classic remedy. It is considered warm, pungent, and bitter, and is said to move the Qi of the spleen and stomach and resolve &quot;dampness and phlegm&quot;\u2014for example, in cases of bloating, nausea, and chesty coughs. The older the peel, the more highly it is valued.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Peel:<\/strong> Conventional mandarins are usually treated with thiabendazole or imazalil - do not eat the peel, wash your hands after peeling.<\/li>\n<li><strong>Labeling:<\/strong> Goods treated after harvesting must be labelled, for example with \u201epreserved with \u2026\u201c; for tea and shavings only organic or \u201euntreated\u201c.<\/li>\n<li><strong>Stomach:<\/strong> Fruit acids can irritate those suffering from heartburn or reflux.<\/li>\n<li><strong>Teeth:<\/strong> Acid attacks tooth enamel - drink water afterwards instead of brushing immediately.<\/li>\n<li><strong>Allergy:<\/strong> Rare, avoid if you have a citrus allergy.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/orange-citrus-sinensis\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Orange<\/span><span class=\"d\">The larger relative.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zitrone-citrus-limon\/\"><span class=\"art\">Archive<\/span><span class=\"n\">lemon<\/span><span class=\"d\">The sour sister.<\/span><\/a><a href=\"\/en\/wiki-archiv\/fenchelknolle-foeniculum-vulgare-azoricum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">fennel bulb<\/span><span class=\"d\">For the winter salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zimt-cinnamomum-verum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cinnamon<\/span><span class=\"d\">Add the spice.<\/span><\/a><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">For Asian sauces.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">In our shop.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>USDA FoodData Central: <em>Tangerines, (mandarin oranges), raw<\/em>.<\/li>\n<li>Burri BJ. <em>Beta-cryptoxanthin as a source of vitamin A.<\/em> Journal of the Science of Food and Agriculture 2015; 95(9): 1786\u20131794.<\/li>\n<li>Yu X et al. <em>Citri Reticulatae Pericarpium (Chenpi): Botany, ethnopharmacology, phytochemistry, and pharmacology of a frequently used traditional Chinese medicine.<\/em> Journal of Ethnopharmacology 2018; 220: 265\u2013282.<\/li>\n<li>Regulation (EC) No 396\/2005 on maximum levels of pesticide residues in or on food and feed.<\/li>\n<li>Commission Delegated Regulation (EU) 2023\/2429 supplementing Regulation (EU) No 1308\/2013 as regards marketing standards for fruit and vegetables (labeling of citrus fruit treated after harvest).<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Mandarine (Citrus reticulata) Botanischer Name Citrus reticulataRautengew\u00e4chse (Rutaceae) Verwendet wird Fruchtfleisch und SchaleSchale nur unbehandelt Geschmack S\u00fc\u00df, mild, aromatischweniger S\u00e4ure als die Orange Herkunft S\u00fcdchinaAnbau heute vor allem in Spanien und Marokko Bekannt f\u00fcr Beta-Cryptoxanthinein seltenes Provitamin A Saison November bis FebruarImport aus dem Mittelmeerraum Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der<\/p>",
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