What is the orange?

The orange is the fruit of a species of the genus Citrus, with both bitter varieties (Citrus aurantium) and sweet varieties (Citrus sinensis). Native to Asia, currently among the main orange producers we include Spain, China, Mexico, Brazil, the United States and Israel.


What are the nutritional properties of the orange?

100 g of the fruit of Citrus aurantium (excluding skins) provide 34 calories broken down as follows:

  • 87% carbohydrates

  • 8% protein

  • 5% lipids

In particular, 100 grams of the edible part of the fruit provide:

  • 87.2 g of water

  • 0.7 g of protein

  • 0.2 g of lipids

  • 7.8 g of soluble sugars

  • 1.6 g of fibers, of which:

  • 0.6 g of soluble fiber

  • 1 g of insoluble fiber

Among vitamins and minerals, 100 g of Citrus aurantium bring:

The orange also contains flavanones, anthocyanins, hydroxycinnamic acid and other polyphenols.


When you should not be eating oranges

Orange consumption should be avoided by those who take ACE inhibitors and those on diuretics that may increase potassium levels in the body.


Seasonality of the orange

Oranges are generally available from November to April, with seasonal variations depending on the variety considered.


Possible benefits and drawbacks of oranges

The orange is a source of antioxidants, and most notably vitamin C. This has anti-tumor and anti-inflammatory capabilities that can protect cholesterol from oxidation and promote the proper functioning of the immune system. It has been associated with a lower incidence of Helicobacter pylori infections as well. The flavonoids of the orange also exert anticoagulant actions, while the hesperidina and beta-cryptoxanthin may help fight high cholesterol and lung cancer respectively.

Finally, the fibers help combat high cholesterol and diabetes, while promoting the smooth functioning of the intestines. Orange juice has been associated with a reduced risk of kidney stones and rheumatoid arthritis.