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 7, 2017
Related Content
  • DOD Fact Sheets
    Department of Defense fresh fruits and vegetables fact sheets.
Recently Posted in Nutrition
  • Unused Federal Administrative Payments (added 27-Apr-2017)
    Management Bulletin CACFP-04-2017: Child and Adult Care Food Program Procedures for Retaining or Returning Unused Federal Administrative Payments.
  • Income Eligibility Scales for 2017-18 (added 19-Apr-2017)
    Income eligibility guidelines for free and reduced-price meals or free milk in Child Nutrition Programs.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.4: Licensing Requirements.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.5: Additional Center Requirements.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.5: Performance Standards.

  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Terms, Definitions, and Acronyms.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.1: Business Entity Type.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.2: Responsible Principals.
  • CACFP Administrative Manual (added 05-Apr-2017)
    Child and Adult Care Food Program Administrative Manual Section 1.3: Program Agreement Type.
  • CACFP Administrative Manual (added 05-Apr-2017)
    A guide to the Child and Adult Care Food Program critical compliance standards for centers and day care home sponsors.