Skip to main content
California Department of Education Logo

Oranges

Department of Defense fact sheet containing nutritional information for oranges.

Product Description

All varieties should be firm, heavy for size, and have fine-textured skin. Skin color of ripe oranges range from orange to greenish-orange. Tan or brown speckling on the skin, known as '"russeting"', does not affect the eating quality.

Peak Growing Season

Domestic oranges are available between December and June, but California crops peak February through May.

Uses

Oranges are best eaten by hand.

Preparation

Wash prior to serving. Oranges may be steamed for two to four minutes for easier peeling.

Storage

Oranges should be stored at 38–48 degrees Fahrenheit with a relative humidity of 85–90 percent. Oranges should be stored in a well-ventilated area and off the floor for better air circulation. To prevent interior deterioration, keep refrigerated.

Best If Used By

For best quality, refrigerate upon receipt for up to three weeks.

Nutrition Facts

113 Count

One 2-5/8" (4.96 ounce) orange (about 5/8 cup fruit) provides:

Calories 69 kcal
Protein 1.46 g
Carbohydrate 16.72 g
Fat 0.42 g
Saturated Fat .049 g
Cholesterol 0 mg
Iron 0.13 mg
Vitamin C 68.2 mg
Vitamin A 17 RAE
Calcium 56 mg
Sodium 0 mg
Dietary Fiber 3.5 g
138 Count

One 2-2/5” (4.06 ounce) orange (about 1/2 cup fruit) provides:

Calories 56 kcal
Protein 1.20 g
Carbohydrate 13.70 g
Fat 2.9 g
Saturated Fat 0.040 g
Cholesterol 0 mg
Iron 0.10 mg
Vitamin C 55.9 mg
Vitamin A 55.9 RAE
Calcium 46 mg
Sodium 0 mg
Dietary Fiber 2.9 g

Sources of Information

Produce Marketing Association [http://www.pma.com] External link opens in new window or tab.
Produce Oasis [www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Tuesday, March 1, 2016
Recently Posted in Nutrition
  • Prior Approval for CACFP Allowable Costs (added 27-Feb-2017)
    Management Bulletin CACFP-03-2017: Prior Approval for Child and Adult Care Food Program Allowable Costs.
  • CNIPS Training Registration (added 14-Feb-2017)
    Information about CDE-sponsored courses, training locations, and registrations are available on the CNIPS Training Registration Web page. This Web page is accessed from the CNIPS Home Page by selecting the Training Registration link.
  • Food Service Management Company Rebids 2017-18 (added 14-Feb-2017)
    School Food Authorities required to rebid Food Service Management Company contracts for School Year 2017-18.
  • Two-cent Differential Reimbursement for New SFAs (added 30-Jan-2017)
    MB SNP-04-2017, USDA Policy Memo SP 30-2014: Determining Eligibility for Two-cent Differential Reimbursement and SP 23-2005: Eligibility for Severe Need Rates for the School Breakfast Program.
  • Health and Safety Permit and Fire Inspection (added 24-Jan-2017)
    Management Bulletin CACFP-07-2016: Health and Safety Permit and Fire Inspection Requirements for License-exempt Centers.

  • Eligibility Requirements for Military Families (added 19-Jan-2017)
    Management Bulletin CNP-02-2017, USDA Policy Memo SP 06-2010, CACFP 03-2010, SFSP 04-2010 Revised: Eligibility Requirements for Military Families.
  • 2017–18 SBP and SFSP Start-up and Expansion Grants (added 04-Jan-2017)
    Management Bulletin SNP-01-2017/SFSP01-2017: CEC Section 49550.3: Availability of School Breakfast Program and Summer Food Service Program Start-up and Expansion Grants for State Fiscal Year 2017-18 Request for Applications.