Vitamin C in Mandarins
Vitamin C in mandarins is one reason they are popular through winter, especially as an easy whole fruit snack.
A medium mandarin contains around 28 to 40mg of vitamin C per 100 grams of edible flesh, depending on variety and freshness. The Australian Food Composition Database (FSANZ) records approximately 28mg per 100g of raw peeled mandarin.
How much vitamin C is in a mandarin
The range across sources reflects differences between varieties, growing regions, and how recently the fruit was picked. As a practical reference by size:
- Small mandarin (75g flesh): around 21 to 30mg vitamin C
- Medium mandarin (100g flesh): around 28 to 40mg
- Large late-season variety (130g flesh): around 36 to 52mg
- Sumo or Dekopon (250g+ flesh): 70 to 100mg or more
Compared with other citrus
Mandarins are a solid source of vitamin C, though not the highest among citrus:
- Orange (navel): around 52 to 60mg per 100g
- Grapefruit: around 31 to 38mg per 100g
- Mandarin: around 28 to 40mg per 100g
- Lemon (flesh only): around 50 to 55mg per 100g
The total vitamin C per piece of fruit depends on size. A large orange typically contains more total vitamin C than a small mandarin, but the difference narrows when comparing fruit of similar weight.
Vitamin C and immune function
Vitamin C is involved in several functions including supporting white blood cell activity, acting as an antioxidant, and contributing to collagen formation needed for skin, blood vessels, and wound healing.
Healthdirect covers the role of vitamin C and its relationship to immune function in more detail.
Mandarins are in season in Australia from April to October, which overlaps with the cooler months when citrus is most commonly associated with immune support. Whole fruit delivers vitamin C alongside fibre and plant compounds not present in supplements.
Storage and vitamin C loss
Vitamin C is water-soluble and breaks down with exposure to heat, light, air, and time:
- Whole mandarins in the fridge lose vitamin C slowly and keep for up to two weeks
- Cut or juiced fruit loses vitamin C faster, particularly at room temperature
- Cooked mandarin (in cakes, marmalades, or curries) retains less vitamin C than raw fruit
For the highest vitamin C content, eat mandarins fresh and whole. When buying a bag, fruit that feels firm and heavy for its size is likely fresher than fruit that has softened.