United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
Basic Report:  09216, Orange peel, raw
heading Nutrient Unit
Value per 100 g

tbsp 6 g

tsp 2 g
Proximates Water g 72.50 4.35 1.45
Proximates Energy a kcal 97 6 2
Proximates Protein g 1.50 0.09 0.03
Proximates Total lipid (fat) g 0.20 0.01 0.00
Proximates Carbohydrate, by difference g 25.00 1.50 0.50
Proximates Fiber, total dietary g 10.6 0.6 0.2
Minerals Calcium, Ca mg 161 10 3
Minerals Iron, Fe mg 0.80 0.05 0.02
Minerals Magnesium, Mg mg 22 1 0
Minerals Phosphorus, P mg 21 1 0
Minerals Potassium, K mg 212 13 4
Minerals Sodium, Na mg 3 0 0
Minerals Zinc, Zn mg 0.25 0.01 0.01
Vitamins Vitamin C, total ascorbic acid mg 136.0 8.2 2.7
Vitamins Thiamin mg 0.120 0.007 0.002
Vitamins Riboflavin mg 0.090 0.005 0.002
Vitamins Niacin mg 0.900 0.054 0.018
Vitamins Vitamin B-6 mg 0.176 0.011 0.004
Vitamins Folate, DFE µg 30 2 1
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 21 1 0
Vitamins Vitamin A, IU IU 420 25 8
Vitamins Vitamin E (alpha-tocopherol) mg 0.25 0.01 0.01
Lipids Fatty acids, total saturated g 0.024 0.001 0.000
Lipids Fatty acids, total monounsaturated g 0.036 0.002 0.001
Lipids Fatty acids, total polyunsaturated g 0.040 0.002 0.001
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0

Footnotes

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