Selectingoranges

When selecting oranges the simple rule for choosing citrus fruits is that they should feel firm and heavy for their size. Good color and a fresh appearance are also important. Avoid fruit that is misshapen or obviously damaged. Thinner-skinned fruits tend to be juicier than those with thicker skins. Tangerine is another name for the Mandarin orange variety.

Varieties

Variety Characteristics

Blood Oranges

Sweet, deep red color of meat

Valencia Oranges

Sweet, seeded

Navel Oranges

Seedless, seedless

Mandarin Oranges (Tangerines)

Delicate flavor, less acid than oranges, easy to peel

Clementines

Small, thin skin, easy to peel, seedless or few seeds

Satsuma

Seedless, easy to peel, thin skin

Tangelos (Minneolas/Orlandos)

Sweet, seeded

Storing

Oranges will keep at room temperature for three or four days and up to two weeks if refrigerated. Mandarins and tangelos are more delicate and should not be kept at room temperature for more than a day or two, and will last up to a week in the crisper drawer of the refrigerator.

Using

Fresh oranges aren’t just for snacking and juicing. They can also be used in desserts and in cooked dishes, particularly with poultry. Grated orange peel (zest) can be used to flavor a wide variety of foods.


Nutrition Information


Orange, raw, Florida
Nutritional value per 100 g (3.5 oz)

Energy 50 kcal   190 kJ

Carbohydrates    

11.54 g

- Sugars  9.14 g

- Dietary fiber  2.4 g  

Fat

0.21 g

Protein

0.70 g

Thiamine (Vit. B1)  0.100 mg  

8%

Riboflavin (Vit. B2)  0.040 mg  

3%

Niacin (Vit. B3)  0.400 mg  

3%

Pantothenic acid (B5)  0.250 mg 

5%

Vitamin B6  0.051 mg

4%

Folate (Vit. B9)  17 μg 

4%

Vitamin C  45 mg

75%

Calcium  43 mg

4%

Iron  0.09 mg

1%

Magnesium  10 mg

3% 

Phosphorus  12 mg

2%

Potassium  169 mg  

4%

Zinc  0.08 mg

1%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Tangerines, (mandarin oranges) (raw)
Nutritional value per 100 g (3.5 oz)

Energy 50 kcal   220 kJ

Carbohydrates    

13.34 g

- Sugars  10.58 g

- Dietary fiber  1.8 g  

Fat

0.31 g

Protein

0.81 g

Thiamin (Vit. B1)  0.058 mg  

4%

Riboflavin (Vit. B2)  0.036 mg  

2%

Niacin (Vit. B3)  0.376 mg  

3%

Pantothenic acid (B5)  0.216 mg 

4%

Vitamin B6  0.078 mg

6%

Folate (Vit. B9)  16 μg 

4%

Vitamin C  26.7 mg

45%

Calcium  37 mg

4%

Iron  0.15 mg

1%

Magnesium  12 mg

3% 

Phosphorus  20 mg

3%

Potassium  166 mg  

4%

Sodium  2 mg

0%

Zinc  0.07 mg

1%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database