Clementine is an orange-colored tangy citrus fruit, sometimes called a Clementine, by its discoverer, an Australian surgeon. The exterior is a thick, polished green color with an extended, wide-spaced orange-red interior. Clementine's flavor is sweeter than ordinary citrus fruits. It's also less pungent than many other citrus fruits, making it a great fruit for juicing.
Clementine is usually divided into seven to fourteen segments, each of which has its own peculiar appearance. It's the small, white-tipped leaves that give this fruit its name. This citrus fruit contains two different types of essential fatty acids, malic acid and tartaric acid, as well as vitamin C and potassium, while the peel of the clementines is used to produce candied fruit, or dried up hearts. As of this writing, it's believed there are no vitamin deficiencies or any negative side effects from taking this fruit. Clementine is the only citrus fruit that's currently approved for public consumption.
Because of their contents, the citrus fruits have been studied as useful in treating several diseases such as high blood pressure, diabetes, asthma, eczema, rheumatism, urinary tract infections, and oral cancers. Preliminary studies indicate that eating lots of clementines could help lower cholesterol and blood pressure, control diabetes, lower the risk of developing cardiovascular disease, improve immune function, reduce aging, and improve sexual health. Based on these studies, the benefits of consuming large amounts of Clementine may outweigh those of consuming grapefruit, oranges, or other citrus fruits.