Tangerines are very low in Cholesterol, Saturated Fat, and Sodium. They're also a good source of Vitamin B6, Iron and Potassium, and an excellent source of Dietary Fiber and Vitamin C.
Tangerines - Pebbly-skinned and traditional around Christmas time, they are often sold with the stem and leaf attached. Tangerines are fairly easy to peel and have seeds. The flavor is sweet to tart-sweet. Major varieties are Fairchild, Algerian and Dancy.
Mandarins - Kinnows are the most common of the mandarin varieties. They have a mildly sweet flavor with smooth skin, a light orange color and few seeds. The Satsuma Mandarin is very popular in that it is almost entirely seedless, easy to peel and very sweet.
Tangelos - Orlando and minneolas are the two major types of tangelos. This cross between a tangerine and a grapefruit is most easily recognized by the large knob on the stem end. Tangelos have a very juicy tart-sweet flavor and deep orange coloring.