scored 87/100
Clementines are small, seedless citrus fruits rich in vitamin C and potassium, offering concentrated antioxidant and anti-inflammatory benefits in a low-calorie package ideal for longevity-focused nutrition.
14.4 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 87.
Clementines are a hybrid between mandarin oranges and sweet oranges, originating from Algeria in the early 20th century and now cultivated globally in Mediterranean and subtropical regions. These small citrus fruits pack exceptional nutrient density relative to their low caloric content (47 kcal/100g), making them particularly valuable for aging populations seeking metabolic efficiency. The standout nutrient is vitamin C at 48.8 mg per 100g, supporting immune function, collagen synthesis, and antioxidant defense against age-related cellular damage. The potassium content (177 mg/100g) contributes to cardiovascular health and blood pressure regulation—critical factors in extending healthspan. Clementines also contain limonoids and flavonoids, phytonutrients with demonstrated anti-inflammatory and anticancer properties in epidemiological studies. The dietary fiber (1.7g/100g), though modest, supports gut microbiome diversity and metabolic health. Unlike many processed snacks, clementines provide whole-food carbohydrates with a low glycemic index, making them suitable for stable blood sugar management across the lifespan. Their natural sweetness and convenient, peel-friendly format enhance dietary adherence, a critical variable in sustainable longevity interventions.
Vitamin C (48.8 mg/100g) acts as a cofactor for immune cell synthesis and function, while supporting neutrophil activity and interferon production essential for pathogen defense
Potassium (177 mg/100g) counteracts sodium-induced vasoconstriction and supports vascular endothelial function; flavonoid compounds improve arterial elasticity and reduce atherosclerotic plaque formation
Limonoids and hesperidin (a citrus flavonoid) inhibit NF-κB signaling pathways and reduce pro-inflammatory cytokine production, protecting against age-related tissue degeneration
Vitamin C is essential for hydroxylation of proline and lysine residues in collagen synthesis, maintaining skin elasticity and wound healing capacity with age
High fiber content (1.7g/100g) and low glycemic index slow glucose absorption, reducing insulin spikes and supporting long-term metabolic health and mitochondrial function
Consuming clementines at midday provides a natural energy boost from quick carbohydrates when insulin sensitivity is typically highest, supporting stable blood sugar. The vitamin C content also supports afternoon alertness through collagen and neurotransmitter synthesis pathways. Avoid consuming large quantities in the 2-3 hours before bed, as their natural acids may trigger acid reflux in some individuals.
Breaks a fast
While clementines contain natural sugars that technically break a fast, their nutrient density makes them an excellent food to introduce first when breaking a fast, as they won't spike blood glucose as dramatically as processed alternatives.
Per 100 g of the default form. Bars show how much higher or lower clementine is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Clementine is classified as a fruit. Clementines are small, seedless citrus fruits rich in vitamin C and potassium, offering concentrated antioxidant and anti-inflammatory benefits in a low-calorie package ideal for longevity-focused nutrition.
Clementine scores 87/100 in Formulate, making it a great choice. Its strongest contributions come from Vitamin C, Vitamin B6, Thiamin. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 1.2 g of protein (~2% of the 50 g daily value).
Not really. A 140 g serving provides about 2.4 g of fiber (~9% of the 28 g daily value).
In a 140 g serving, clementine is highest in Vitamin C (~76% DV), Vitamin B6 (~12% DV), Thiamin (~10% DV).
Not really. A 140 g serving has about 14.4 g of net carbs (16.8 g total minus 2.4 g fiber).
Best in the midday. Consuming clementines at midday provides a natural energy boost from quick carbohydrates when insulin sensitivity is typically highest, supporting stable blood sugar. The vitamin C content also supports afternoon alertness through collagen and neurotransmitter synthesis pathways. Avoid consuming large quantities in the 2-3 hours before bed, as their natural acids may trigger acid reflux in some individuals.
A typical serving is around 140 g (~66 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating clementine alongside several other fruit sources.
Clementine pairs nicely with: Pair with almonds or walnuts because the polyphenols in clementines enhance the bioavailability of vitamin E in nuts, creating synergistic antioxidant protection; Combine with dark leafy greens (spinach, kale) because vitamin C dramatically increases non-heme iron absorption from plant sources, improving bioavailable iron intake for vegetarians; Eat with olive oil-based foods because fat-soluble compounds in clementine skin (limonoids) are better absorbed in the presence of dietary lipids; Pair with fermented foods (yogurt, kefir, sauerkraut) because vitamin C and fiber support beneficial gut bacterial growth and short-chain fatty acid production.
Encyclopedia entries that supply the same signature nutrients clementine contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients clementinecontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.