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
Legend: kcal = kilocalorie; g = gram; mg = milligram; RAE = retinol activity equivalent; IU = international unit
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 |
