United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  09205, Oranges, raw, with peel
heading Nutrient Unit
Value per 100 g

cup 170 g

fruit without seeds 159 g
Proximates Water g 82.30 139.91 130.86
Proximates Energy a kcal 63 107 100
Proximates Protein g 1.30 2.21 2.07
Proximates Total lipid (fat) g 0.30 0.51 0.48
Proximates Carbohydrate, by difference g 15.50 26.35 24.64
Proximates Fiber, total dietary g 4.5 7.7 7.2
Minerals Calcium, Ca mg 70 119 111
Minerals Iron, Fe mg 0.80 1.36 1.27
Minerals Magnesium, Mg mg 14 24 22
Minerals Phosphorus, P mg 22 37 35
Minerals Potassium, K mg 196 333 312
Minerals Sodium, Na mg 2 3 3
Minerals Zinc, Zn mg 0.11 0.19 0.17
Vitamins Vitamin C, total ascorbic acid mg 71.0 120.7 112.9
Vitamins Thiamin mg 0.100 0.170 0.159
Vitamins Riboflavin mg 0.050 0.085 0.080
Vitamins Niacin mg 0.500 0.850 0.795
Vitamins Vitamin B-6 mg 0.093 0.158 0.148
Vitamins Folate, DFE µg 30 51 48
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 13 22 21
Vitamins Vitamin A, IU IU 250 425 398
Lipids Fatty acids, total saturated g 0.035 0.060 0.056
Lipids Fatty acids, total monounsaturated g 0.055 0.093 0.087
Lipids Fatty acids, total polyunsaturated g 0.060 0.102 0.095
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0

Footnotes
a  The Atwater factors for fruit were used to calculate energy; however, the digestibility of peel is unknown.