Huyang Mandarins

Huyang Mandarins

　　Huyang Mandarins

　　The mandarin fruits are large in size, with bright color, loose and easy-to-peel skin, crisp and tender flesh, and abundant juice with minimal pulp residue.

　　They have a fragrant, sweet, and rich taste, leaving a sweet and honey-like sensation after eating. Their unique flavor has earned them fame both in China and abroad. The edible part of the mandarin can reach 68%–75%, with soluble solids content of 12%–15%. Each 100 ml of juice contains 11–13 grams of sugar, 0.5–1.0 gram of acid,

　　25–35 mg of vitamin C, indicating particularly excellent quality.

　　In every 100 grams of the edible portion of the mandarin, there are 171.66 joules of energy, 88.6 grams of water, 0.7 grams of protein, 0.3 grams of fat, 9.6 grams of sugar, 0.4 grams of fiber, 0.4 grams of ash, 25 mg of calcium, 19 mg of phosphorus, 0.2 mg of iron, 140 TU of vitamin A, 0.1 mg of vitamin B1, 0.03 mg of vitamin B2, 40 mg of vitamin C, and 0.6 mg of niacin. The abundance of vitamins and minerals contributes to human health as essential components of body tissues. Pectin

　　can help reduce cholesterol levels in the blood. In addition, regularly consuming citrus fruits can also aid in breaking down fats and eliminating harmful heavy metals and radioactive elements accumulated in the body.

　　Mandarins originated in China and have a long cultivation history. According to historical records from Longhai County in Fujian, “During the Dazhong era of the Tang Dynasty (circa 9th century), the ninth-generation abbot of Jiuhu Qishouyan, Zen Master Zhongli, often irrigated a single orange tree with eight springs. The resulting fruit was large, with rough, orange-colored skin, sweet juice, fragrant taste, slightly indented stem, and 6–8 radiating lines resembling trigrams.” This description matches the current hard-shelled variety of mandarins under cultivation. Furthermore, according to *Rongcheng Essays* written by Ling Dengming in the late Ming Dynasty, “Fujian’s southern region produces various types of citrus, all of which are large in size. Mandarins rank first in abundance, followed by red oranges. Mandarins are slightly yellow in color, while red oranges are truly red—both are excellent varieties. Even those produced in Sanqu are somewhat inferior.” Huyang in Yongchun County, Fujian, is one of the major producers of mandarins.