About Orange

  • Oranges, a type of citrus fruit, are part of the Rutaceae botanical family and are a hybrid of pomelos and mandarins. A hybrid results from cross breeding two genetically different plant species.
  • This botanical family also consists of lemon, lime, tangerine, mandarin orange, grapefruit, sour orange and citron to name a few.
  • In the United States, the majority of oranges are grown in Florida, California and Texas.

Purchasing, Storing and Preparing

  • Purchase oranges year round in the grocery store.
    • Valencia oranges are in peak season from late spring to mid-summer, typically March through July.
    • Navel oranges are in peak season from mid-winter to early spring, typically October through January.
  • Select oranges that are firm, smooth and heavy for their size. Avoid those that have soft spots.
  • Oranges with thin skin are typically juicier than oranges with thick skin.
  • Store oranges at room temperature for one week or in the refrigerator for two weeks.
  • Remove the peel from the flesh of the orange before eating as a snack.
  • Use oranges to make fresh orange juice, add to a salad, or incorporate in other recipes.

Nutrition Information

  • Oranges are a good source of fiber, thiamin, folate and an excellent source of vitamin C.Want to get the featured whole food emailed to you each month?
    • Fiber aids in healthy digestion, prevents constipation and can help to weight control by making you feel full faster thus reducing the amount of food you eat.
    • Thiamin assists in converting food into energy and helps to maintain nervous system function.
    • Folate supports red blood cell formation, protein metabolism and prevention of birth defects including neural tube defects.
    • Vitamin C is an antioxidant involved in wound healing, formation of collagen and connective tissue and immune function.

Nutrition Facts

1/2 cup medium orange
Calories: 72.4 | Protein: 1.45 g | Fat: 0.185 g | Carbohydrate: 18.1 g | Fiber: 3.7 g | Calcium: 61.6 mg | Magnesium: 15.4 mg | Folate: 46.2 µg | Vitamin A: 16.9 IU | Iron: 0.154 mg | Phosphorus: 21.6 mg

Via fdc.nal.usda.gov


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