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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
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