Ingredients
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Fruit
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Oranges
Peak season
Season
Jul–Sep
Ruled by
☉ Sun
Calories
33 kcal
Protein
0.6 g
MW references
7
Oranges
Oranges are available year-round, but peak quality is split by variety: December to March for Navels and other winter citrus, and July to September for Valencias. While global trade ensures constant supply, the winter window (primarily from the Mediterranean) offers the best balance of sweetness and acidity, whereas the summer supply relies more heavily on Southern Hemisphere imports.
Nutrition facts
Per 100 g
Energy33 kcal / 140 kJ
Protein0.6 g
Carbs8.1 g
— of which sugars8.1 g
Salt2 mg Na
Vitamin C48.0 mg
Iron0.30 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Oranges, flesh only · 14-327 · FA
22 samples, early and late winter, including Navel and Valencia
Energy & Proximates
Energy36.00kcal
Energy152.00kJ
Water87.00g
Protein0.80g
Fat0.20g
Carbohydrates8.20g
of which sugars8.20g
of which starch—g
Fibre (AOAC)1.20g
Fibre (NSP)1.70g
Alcohol—g
Fat Breakdown
Total fat0.20g
Saturated0.05g
Monounsaturated0.05g
Polyunsaturated0.07g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol—mg
Minerals
Sodium1.00mg
Potassium122.00mg
Calcium24.00mg
Magnesium8.00mg
Phosphorus16.00mg
Iron0.110mg
Copper0.030mg
Zinc0.001mg
Selenium—µg
Iodine1.00µg
Vitamins
Vitamin A9.00µg
Vitamin D—µg
Vitamin E0.350mg
Vitamin C52.00mg
Thiamin (B1)0.220mg
Riboflavin (B2)0.030mg
Niacin (B3)0.500mg
Vitamin B60.050mg
Vitamin B12—µg
Folate33.00µg
Recipes using Oranges
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