Orange
Description
The orange is the sweet, round, golden-red colored citrus fruit of the Citrus Aurantium, the Citrus sinensis, and related Citrus varieties, also called orange trees. As with all citrus fruits, oranges are a rich source of vitamin C. They are also a fairly good source of vitamin B-6, potassium, biotin, and folic acid.
Available throughout the year, with peak supplies from December to May.
Note: Good quality oranges should be firm, heavy for its size, well-colored and reasonably fine-textured for variety.
Caloric Content
| 1 | |
| Calories: | 62 |
| Protein: | 1.23 gm |
| Carbohydrates: | 15.4 gm |
| Fiber: | .56 gm |
| Total fats: | .16 gm |
| Saturated fats: | .02 gm |
| Unsaturated fats: | .063 gm |
| Cholesterol: | 0 mg |
1. 180 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 269 | 5000 IU |
| Thiamine: | .114 | 1.7 mg |
| Vitamin B-2: | .052 | 1.7 mg |
| Vitamin B-6: | .079 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | 1.8 | 300 mcg |
| Niacin: | .369 | 20 mg |
| Pantothenic Acid: | .328 | 10 mg |
| Folic acid: | 39.7 | 400 mcg |
| Vitamin C: | 69.7 | 60 mg |
| Vitamin E: | .43 | 30 IU |
1. 180 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 52 | 1000 mg |
| Copper: | .059 | 2 mg |
| Iron: | .13 | 18 mg |
| Magnesium: | 13 | 400 mg |
| Manganese: | .033 | n/a mg |
| Phosphorus: | 18 | 1000 mg |
| Potassium: | 237 | n/a mg |
| Selenium: | 2.5 | n/a mcg |
| Sodium: | 0 | n/a mg |
| Zinc: | .09 | 15 mg |
1. 180 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .012 gm |
| Threonine: | .02 gm |
| Isoleucine: | .033 gm |
| Leucine: | .03 gm |
| Lysine: | .062 gm |
| Methionine: | .026 gm |
| Cysteine: | .013 gm |
| Phenylalanine: | .041 gm |
| Tyrosine: | .021 gm |
| Valine: | .052 gm |
| Arginine: | .085 gm |
| Histidine: | .024 gm |
| Alanine: | .066 gm |
| Aspartic acid: | .149 gm |
| Glutamic acid: | .123 gm |
| Glycine: | .123 gm |
| Proline: | .06 gm |
| Serine: | .042 gm |
1. 180 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1984.
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
Produce Availability & Merchandising guide. The Packer. 1989.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
United States Department of Agriculture. How To Buy Food For Economy and Quality. Recommendations of the United States Department of Agriculture. Dover: New York. 1975.
Essential Oil
See Orange Essence under Aromatherapy
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