OrangesDepartment of Defense fact sheet containing nutritional information for oranges.
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.
Oranges are best eaten by hand.
Wash prior to serving. Oranges may be steamed for two to four minutes for easier peeling.
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.
One 2-5/8" (4.96 ounce) orange (about 5/8 cup fruit) provides:
|Saturated Fat||.049 g|
|Vitamin C||68.2 mg|
|Vitamin A||17 RAE|
|Dietary Fiber||3.5 g|
One 2-2/5” (4.06 ounce) orange (about 1/2 cup fruit) provides:
|Saturated Fat||0.040 g|
|Vitamin C||55.9 mg|
|Vitamin A||55.9 RAE|
|Dietary Fiber||2.9 g|
Sources of Information
Produce Marketing Association [http://www.pma.com]
Produce Oasis [www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]