United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09200, Oranges, raw, all commercial varieties
Food Group: Fruits and Fruit Juices
Scientific Name:  Citrus sinensis
Carbohydrate Factor: 3.6   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 27%   Refuse Description:   Peel and seeds
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, sections 180 g

large (3-1/16" dia) 184 g

small (2-3/8" dia) 96 g

fruit (2-5/8" dia) 131 g
Proximates Water g 86.75 88 0.120 156.15 159.62 83.28 113.64
Proximates Energy kcal 47 -- -- 85 86 45 62
Proximates Energy kJ 197 -- -- 355 362 189 258
Proximates Protein g 0.94 69 0.010 1.69 1.73 0.90 1.23
Proximates Total lipid (fat) g 0.12 4 0.010 0.22 0.22 0.12 0.16
Proximates Ash g 0.44 70 0.006 0.79 0.81 0.42 0.58
Proximates Carbohydrate, by difference g 11.75 -- -- 21.15 21.62 11.28 15.39
Proximates Fiber, total dietary g 2.4 -- -- 4.3 4.4 2.3 3.1
Proximates Sugars, total g 9.35 -- -- 16.83 17.20 8.98 12.25
Minerals Calcium, Ca mg 40 -- -- 72 74 38 52
Minerals Iron, Fe mg 0.10 64 0.004 0.18 0.18 0.10 0.13
Minerals Magnesium, Mg mg 10 212 0.000 18 18 10 13
Minerals Phosphorus, P mg 14 68 0.000 25 26 13 18
Minerals Potassium, K mg 181 180 1.000 326 333 174 237
Minerals Sodium, Na mg 0 72 0.000 0 0 0 0
Minerals Zinc, Zn mg 0.07 3 -- 0.13 0.13 0.07 0.09
Minerals Copper, Cu mg 0.045 64 0.003 0.081 0.083 0.043 0.059
Minerals Manganese, Mn mg 0.025 64 0.001 0.045 0.046 0.024 0.033
Minerals Selenium, Se µg 0.5 5 0.200 0.9 0.9 0.5 0.7
Vitamins Vitamin C, total ascorbic acid mg 53.2 145 0.700 95.8 97.9 51.1 69.7
Vitamins Thiamin mg 0.087 148 0.001 0.157 0.160 0.084 0.114
Vitamins Riboflavin mg 0.040 -- -- 0.072 0.074 0.038 0.052
Vitamins Niacin mg 0.282 145 0.005 0.508 0.519 0.271 0.369
Vitamins Pantothenic acid mg 0.250 -- -- 0.450 0.460 0.240 0.328
Vitamins Vitamin B-6 mg 0.060 100 -- 0.108 0.110 0.058 0.079
Vitamins Folate, total µg 30 154 0.000 54 55 29 39
Vitamins Folic acid µg 0 -- -- 0 0 0 0
Vitamins Folate, food µg 30 154 0.000 54 55 29 39
Vitamins Folate, DFE µg 30 -- -- 54 55 29 39
Vitamins Choline, total mg 8.4 -- -- 15.1 15.5 8.1 11.0
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE 1, 2, 3 µg 11 -- -- 20 20 11 14
Vitamins Retinol µg 0 -- -- 0 0 0 0
Vitamins Carotene, beta 1, 2, 3 µg 71 55 22.000 128 131 68 93
Vitamins Carotene, alpha 1, 2, 3 µg 11 55 5.000 20 20 11 14
Vitamins Cryptoxanthin, beta 2, 3 µg 116 7 5.000 209 213 111 152
Vitamins Vitamin A, IU 1, 2, 3 IU 225 -- -- 405 414 216 295
Vitamins Lycopene 2, 3 µg 0 7 0.000 0 0 0 0
Vitamins Lutein + zeaxanthin 2, 3 µg 129 7 57.000 232 237 124 169
Vitamins Vitamin E (alpha-tocopherol) 3, 4, 5 mg 0.18 4 0.030 0.32 0.33 0.17 0.24
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0
Vitamins Vitamin K (phylloquinone) 3, 4, 6, 7 µg 0.0 10 0.029 0.0 0.0 0.0 0.0
Lipids Fatty acids, total saturated g 0.015 -- -- 0.027 0.028 0.014 0.020
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 16:0 g 0.013 -- -- 0.023 0.024 0.012 0.017
Lipids 18:0 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total monounsaturated g 0.023 -- -- 0.041 0.042 0.022 0.030
Lipids 16:1 undifferentiated g 0.003 -- -- 0.005 0.006 0.003 0.004
Lipids 18:1 undifferentiated g 0.020 -- -- 0.036 0.037 0.019 0.026
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.025 -- -- 0.045 0.046 0.024 0.033
Lipids 18:2 undifferentiated g 0.018 -- -- 0.032 0.033 0.017 0.024
Lipids 18:3 undifferentiated g 0.007 -- -- 0.013 0.013 0.007 0.009
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0
Amino Acids Tryptophan g 0.009 2 -- 0.016 0.017 0.009 0.012
Amino Acids Threonine g 0.015 2 -- 0.027 0.028 0.014 0.020
Amino Acids Isoleucine g 0.025 2 -- 0.045 0.046 0.024 0.033
Amino Acids Leucine g 0.023 2 -- 0.041 0.042 0.022 0.030
Amino Acids Lysine g 0.047 2 -- 0.085 0.086 0.045 0.062
Amino Acids Methionine g 0.020 2 -- 0.036 0.037 0.019 0.026
Amino Acids Cystine g 0.010 2 -- 0.018 0.018 0.010 0.013
Amino Acids Phenylalanine g 0.031 2 -- 0.056 0.057 0.030 0.041
Amino Acids Tyrosine g 0.016 2 -- 0.029 0.029 0.015 0.021
Amino Acids Valine g 0.040 2 -- 0.072 0.074 0.038 0.052
Amino Acids Arginine g 0.065 2 -- 0.117 0.120 0.062 0.085
Amino Acids Histidine g 0.018 2 -- 0.032 0.033 0.017 0.024
Amino Acids Alanine g 0.050 2 -- 0.090 0.092 0.048 0.066
Amino Acids Aspartic acid g 0.114 2 -- 0.205 0.210 0.109 0.149
Amino Acids Glutamic acid g 0.094 2 -- 0.169 0.173 0.090 0.123
Amino Acids Glycine g 0.094 2 -- 0.169 0.173 0.090 0.123
Amino Acids Proline g 0.046 2 -- 0.083 0.085 0.044 0.060
Amino Acids Serine g 0.032 2 -- 0.058 0.059 0.031 0.042
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0
Flavan-3-ols (+)-Catechin 8 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 8 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 8 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 8 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 8 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 8 mg 0.0 4 0 0.0 0.0 0.0 0.0
Flavanones Hesperetin 9, 10, 11, 12, 13, 14 mg 27.2 22 4.33 49.0 50.1 26.2 35.7
Flavanones Naringenin 9, 10, 11, 12, 13, 14 mg 15.3 22 1.76 27.6 28.2 14.7 20.1
Flavones Apigenin 11, 15, 16 mg 0.0 23 0 0.0 0.0 0.0 0.0
Flavones Luteolin 11, 15, 16, 17 mg 0.2 24 0.05 0.3 0.3 0.2 0.2
Flavonols Kaempferol 11, 15, 16, 17, 18 mg 0.1 25 0.13 0.2 0.2 0.1 0.2
Flavonols Myricetin 11, 15, 16, 17, 18 mg 0.1 25 0.1 0.3 0.3 0.1 0.2
Flavonols Quercetin 9, 11, 15, 16, 17, 18 mg 0.5 27 0.02 0.8 0.8 0.4 0.6
Isoflavones Daidzein 21, 22 mg 0.00 2 -- 0.00 0.00 0.00 0.00
Isoflavones Genistein 21, 22 mg 0.00 2 -- 0.00 0.00 0.00 0.00
Isoflavones Total isoflavones 21, 22 mg 0.00 2 -- 0.00 0.00 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 19, 20 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 19, 20 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin 4-6mers 19, 20 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin 7-10mers 19, 20 mg 0.0 2 -- 0.0 0.0 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 19, 20 mg 0.0 2 -- 0.0 0.0 0.0 0.0

Sources of Data

1J L Bureau, R J Bushway HPLC determination of carotenoids in fruits and vegetables in the United States , 1986 J Food Sci 52   pp.128-130
2National Institutes of Health (NIH) Carotenoid analyses of U.S. foods, Food Composition Laboratory , 1997    
3Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5i , 2001  Beltsville MD  
4Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 5f , 2001  Beltsville MD  
5Nutrient Data Laboratory, ARS, USDA Determination of the Tocopherol Content of Selected Foods , 1992  Beltsville MD  
6S.L. Booth, J.A. Sadowski, J.A. T. Pennington Phylloquinone (Vitamin K) Content of Foods in the U.S. Food and Drug Administration's Total Diet Study , 1995 Journal of Agricultural and Food Chemistry 43 6   pp.1574-1579
7G. Ferland, D. MacDonald, J.A. Sadowski Development of a diet low in vitamin K (phylloquinone) , 1992 J. American Dietetic Assoc 92 5   pp.593-597
8Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
9Arabbi, P. R., Genovese, M. I., and Lajolo, F. M.  Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian population. , 2004 J. Agric. Food Chem. 52 5   pp.1124-1131
10del Caro, A., Piga, A., Vacca, V., and Agabbio, M.  Changes of flavonoids, vitamin C, and antioxidant capacity in minimally processed citrus segments and juices during storage. , 2004 Food Chemistry 84   pp.99-105
11Franke, A.A., Custer, L.J., Arakaki, C., and Murphy, S.P. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. , 2004 J. Food Comp. Anal. 17   pp.1-35
12Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
13Mattila, P., Astola, J., and Kumpulainen, J. Determination of flavonoids in plant material by HPLC with diode-array and electro-array detection. , 2000 J. Agric. Food Chem. 48   pp.5834-5841
14Sakakibara, H., Honda, Y., Nakagawa, S., Ashida, H., and Kanazawa, K.  Simultaneous determination of all polyphenols in vegetables, fruits, and teas , 2003 J. Agric. Food Chem. 51 3   pp.571-581
15Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
16Ribani, H. F., Huber, L. S., and Ridriguez-Amaya, D. B. Flavonols in fresh and processed Brazilian fruits. , 2009 J. Food Comp. Anal. 22   pp.263-268
17Arai, Yusuke, Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R., and Kinae, N. Dietary intakes of flavonols and isoflavones by Japanese women and inverse correlation between quercetin intake and plasma LDL cholesterol concentration , 2000 J. Nutr. 130   pp.2243-2250
18Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
19Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., and Prior, R.L. Concentrations of proanthocyanidins in common foods and estimations of normal consumption , 2004 J. Nutr. 134   pp.613-617
20Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
21Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
22Liggins, J., Bluck, L. J. C., Runswick, S., Atkinson, C., Coward, W. A., Bingham, S. A.  Daidzein and genistein content of fruits and nuts. , 2000 J. Nutr. Biochem. 11   pp.326-331
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1339 ORANGE
  • C0229 FRUIT, PEEL REMOVED, CORE, PIT OR SEED REMOVED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION