Tangerines vs Spices
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Spices, pepper, red or cayenne is higher in more vitamins & minerals
Calories (kcal)
Tangerines 53
Spices 318
Protein (g)
Tangerines 0.810
Spices 12.0
Carbs (g)
Tangerines 13.3
Spices 56.6
Fat (g)
Tangerines 0.310
Spices 17.3
Fiber (g)
Tangerines 1.80
Spices 27.2
Quick answers
Which has more protein?
Spices, pepper, red or cayenne — 12.0g vs 0.810g per 100g.
Which has fewer calories?
Tangerines, (mandarin oranges), raw — 53 vs 318 kcal per 100g.
Which is more nutrient-dense?
Spices, pepper, red or cayenne scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Tangerines | Spices | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 53 kcal | 318 kcal | -83% |
| Macronutrients | |||
| Water | 85.2 g | 8.05 g | +958% |
| Protein | 0.810 g | 12.0 g | -93% |
| Total lipid (fat) | 0.310 g | 17.3 g | -98% |
| Carbohydrate, by difference | 13.3 g | 56.6 g | -76% |
| Fiber, total dietary | 1.80 g | 27.2 g | -93% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 0.039 g | 3.26 g | -99% |
| Fatty acids, total monounsaturated | 0.060 g | 2.75 g | -98% |
| Fatty acids, total trans | 0 g | — | |
| Cholesterol | 0 mg | 0 mg | = |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 26.7 mg | 76.4 mg | -65% |
| Thiamin (Vitamin B1) | 0.058 mg | 0.328 mg | -82% |
| Riboflavin (Vitamin B2) | 0.036 mg | 0.919 mg | -96% |
| Niacin (Vitamin B3) | 0.376 mg | 8.70 mg | -96% |
| Pantothenic acid (Vitamin B5) | 0.216 mg | — | |
| Vitamin B-6 — Pyridoxine | 0.078 mg | 2.45 mg | -97% |
| Biotin (Vitamin B7) | 16.0 ug | 106 ug | -85% |
| Folate, total (Vitamin B9) | 0 ug | 0 ug | = |
| Choline, total | 10.2 mg | 51.5 mg | -80% |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | 34.0 ug | 2081 ug | -98% |
| Carotene, beta | 155 ug | 21840 ug | -99% |
| Carotene, alpha | 101 ug | 0 ug | |
| Vitamin E (alpha-tocopherol) | 0.200 mg | 29.8 mg | -99% |
| Vitamin D (D2 + D3) | 0 ug | 0 ug | = |
| Minerals | |||
| Calcium, Ca | 37.0 mg | 148 mg | -75% |
| Iron, Fe | 0.150 mg | 7.80 mg | -98% |
| Magnesium, Mg | 12.0 mg | 152 mg | -92% |
| Phosphorus, P | 20.0 mg | 293 mg | -93% |
| Potassium, K | 166 mg | 2014 mg | -92% |
| Sodium, Na | 2.00 mg | 30.0 mg | -93% |
| Zinc, Zn | 0.070 mg | 2.48 mg | -97% |
| Copper, Cu | 0.042 mg | 0.373 mg | -89% |
| Manganese, Mn | 0.039 mg | 2.00 mg | -98% |
| Selenium, Se | 0.100 ug | 8.80 ug | -99% |
| Other Nutrients | |||
| Energy | 223 kj | 1331 kj | -83% |
| Ash | 0.380 g | 6.04 g | -94% |
| Total Sugars | 10.6 g | 10.3 g | +2% |
| Sucrose | 6.05 g | — | |
| Glucose | 2.13 g | — | |
| Fructose | 2.40 g | — | |
| Lactose | 0 g | — | |
| Maltose | 0 g | — | |
| Galactose | 0 g | — | |
| Starch | 0 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 16.0 ug | 106 ug | -85% |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 16.0 ug | 106 ug | -85% |
| Betaine | 0.100 mg | — | |
| Vitamin B-12, added | 0 ug | 0 ug | = |
| Retinol | 0 ug | 0 ug | = |
| Beta-carotene (Provitamin A) | 407 ug | 6252 ug | -93% |
| Vitamin A, IU | 681 IU | 41610 IU | -98% |
| Beta-cryptoxanthin (Provitamin A) | 0 ug | 0 ug | = |
| Lycopene | 138 ug | 13157 ug | -99% |
| Vitamin E, added | 0 mg | 0 mg | = |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0 mg | — | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 0 mg | — | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0 mg | — | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.050 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | 0 IU | 0 IU | = |
| Vitamin K1 — Phylloquinone | 0 ug | 80.3 ug | -100% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | — | |
| SFA 4:0 (Butyric acid) | 0 g | 0 g | = |
| SFA 6:0 (Caproic acid) | 0 g | 0 g | = |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0.030 g | -100% |
| SFA 12:0 (Lauric acid) | 0 g | 0.030 g | -100% |
| SFA 14:0 (Myristic acid) | 0.002 g | 0.090 g | -98% |
| SFA 16:0 (Palmitic acid) | 0.035 g | 2.36 g | -99% |
| SFA 18:0 (Stearic acid) | 0.002 g | 0.490 g | -100% |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.007 g | 0.240 g | -97% |
| MUFA 18:1 (Omega-9, Oleic acid family) | 0.053 g | 2.51 g | -98% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0 g | 0 g | = |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0 g | 0 g | = |
| Fatty acids, total polyunsaturated | 0.065 g | 8.37 g | -99% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 0.048 g | 7.71 g | -99% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.018 g | 0.660 g | -97% |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0 g | 0 g | = |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0 g | 0 g | = |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | 0 g | = |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | 0 g | = |
| Phytosterols | — | 83.0 mg | |
| Tryptophan (EAA) | 0.002 g | — | |
| Threonine (EAA) | 0.016 g | — | |
| Isoleucine (EAA, BCAA) | 0.017 g | — | |
| Leucine (EAA, BCAA) | 0.028 g | — | |
| Lysine (EAA) | 0.032 g | — | |
| Methionine (EAA) | 0.002 g | — | |
| Cystine (conditionally essential) | 0.002 g | — | |
| Phenylalanine (EAA) | 0.018 g | — | |
| Tyrosine (conditionally essential) | 0.015 g | — | |
| Valine (EAA, BCAA) | 0.021 g | — | |
| Arginine (conditionally essential) | 0.068 g | — | |
| Histidine (EAA) | 0.011 g | — | |
| Alanine | 0.028 g | — | |
| Aspartic acid | 0.129 g | — | |
| Glutamic acid | 0.061 g | — | |
| Glycine (conditionally essential) | 0.019 g | — | |
| Proline (conditionally essential) | 0.074 g | — | |
| Serine | 0.033 g | — | |
| Alcohol, ethyl | 0 g | 0 g | = |
| Caffeine | 0 mg | 0 mg | = |
| Theobromine | 0 mg | 0 mg | = |
| Daidzein | 0 mg | — | |
| Genistein | 0 mg | — | |
| Proanthocyanidin dimers | 0 mg | — | |
| Proanthocyanidin trimers | 0 mg | — | |
| Proanthocyanidin 4-6mers | 0 mg | — | |
| Proanthocyanidin 7-10mers | 0 mg | — | |
| Proanthocyanidin polymers (>10mers) | 0 mg | — | |
| Apigenin | 0 mg | — | |
| Luteolin | 0 mg | — | |
| Kaempferol | 0 mg | — | |
| Myricetin | 0 mg | — | |
| Quercetin | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 1.00 mg | — | |
| Choline from phosphatidylcholine | 3.50 mg | — | |
| Choline from phosphocholine | 0.600 mg | — | |
| Choline from sphingomyelin | 0 mg | — | |
| Free Choline | 5.20 mg | — | |
| Total Choline | 10.0 mg | — | |
| Isoflavones | |||
| Total isoflavones | 0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
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