Orange

ByОлена Коновалова
ORANGE

 

     Orange fruits (Citrus sinensis) are characterized by a high concentration of ascorbic acid (59.0% of the Daily Value [DV] per 100 g), but exhibit a relatively limited profile of other vitamins. Among the mineral elements, the following predominate: boron (257.0% DV per 100 g), rubidium (27.0%), lithium (21.0%), silicon (20.0%), potassium (10.1%), vanadium (10.0%), cobalt (10.0%), and copper (9.5%).

 

 

     Oranges are distinguished by their concentration of total phytosterols (44.0% DV), as well as a significant mono- and disaccharide fraction (16.2%), within which glucose serves as the primary sugar (25.0% DV). The nutritional matrix further includes dietary fiber (12.0%) and pectic substances (12.0%). Starch is absent from the composition, while sucrose is present in significant quantities (3.5 g per 100 g).

 

     The total purine base content per 100 g constitutes 6.7% of the daily allowance.

 

     The concentration of oxalic acid per 100 g is 24 mg, representing 6.0% of the maximum tolerable daily intake (for further details, see Rhubarb).

Calories per 100 g: 47 kcal
Water per 100 g: 86.75 g
Ash per 100 g: 0.44 g

CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily requirement
in numbers visually
Vitamin B1 (thiamine) 0.09 6 5
Vitamin B2 (riboflavin) 0.04 2 5
Vitamin B5 (pantothenic acid) 0.25 5 5
Vitamin B6 (pyridoxine) 0.06 3 5
Vitamin B9 (folic acid) 30.0 8 10
Vitamin B12 (cyanocobalamin) 0.0 0 0
Vitamin C (ascorbic acid) 53.2 59 60
Vitamin E (alpha-tocopherol) 0 1 0
Vitamin D (ergocalciferol) 0.0 0 0
Vitamin PP (nicotinic acid) 0.43 2 5
Vitamin K (phylloquinone) 0.0 0.0  0
Biotin 0.75-1.00 mcg 1.8  0
Beta-carotene 43.0-71.0 1  0
Alpha-carotene 11.0 0.2 0
Lutein + zeaxanthin 129 2.2 5
Beta-cryptoxanthin 116  2.3  5
Choline 8.4 2  5
Methylmethionine sulfonium (vitamin U) 0 0  0

* Full jug – 100% of the daily norm; empty – 0-1% of the daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily requirement
in numbers Visually
Potassium 181.0-262.0 mg 10.1 10
Calcium 40.0 4 5
Silicon 6.0  mg 20 20
Magnesium 10.0-13.0 mg 3 5
Sodium 13 1 0
Sulfur 9.0 0.9 0
Phosphorus 14.0-23.0 mg 2.5 5
Chlorine 3.0 0 0

Trace elements

Name Content, mass fraction per 100 g of product % of daily requirement
in numbers Visually
Aluminum 157.74 μg 0.4 0
Boron 180.0 257 10010060
Vanadium 4.0 1 10
Iron 0.1 1 0
Iodine 2.0 1.3 0
Cobalt 1.0 10 10
Lithium 20.9 21 20
Manganese 30.0 2 5
Copper 50.0-115.0 μg 9.5 10
Molybdenum 0.88 1.3 0
Nickel 0.4-10.1 μg 3.5 5
Rubidium 27 27 30
Selenium 0.5 1 0
Strontium 8.2 1 0
Fluorine 17.0 0.4 0
Chromium 0.1-0.4 μg 0.5 0
Zinc 68.0-200.0 μg 2 5

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily value
in numbers visually
Total protein content 0.94 2 5
Essential amino acid content 0.27 1.2 0
Content of replaceable amino acids 0.52 0.9 0

 

Essential amino acids

 

Acid name Content, g per 100 g of product % of daily requirement
In figures Visually
Valine 0.04 2 5
Histidine 0.02 2 5
Isoleucine 0.03 2 5
Leucine 0.02 1 0
Lysine 0.05 2 5
Methionine 0.03 2 5
Threonine 0.02 1 0
Tryptophan 0.01 3 5
Phenylalanine 0.05 2 5

 

Non-essential amino acids

 

Acid name Content, g per 100 g of product % of daily requirement
in numbers Visually
Alanine 0.05 0.8 0
Arginine 0.07 1.1 0
Aspartic acid 0.11 0.9 0
Glycine 0.09  2.6  5
Glutamic acid 0.09 0.7 0
Proline 0.05 1.1 0
Serine 0.03  0.4 0
Tyrosine 0.02 0.7 0
Cystine 0.01 0.6 0



FATS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of daily allowance
in numbers Visually
Total fat content 0.12 0 0
Unsaturated fatty acid content 0.362 g 0.9 0
Omega-3 unsaturated fatty acid content 0.067 6.7 5
Omega-6 unsaturated fatty acid content 0.168 1.7 0
Saturated fatty acid content 0.118  0.5  0

 

Unsaturated fatty acids

 

Acid name Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.017
Oleic C 18:1 (omega-9) 0.1
Linoleic C 18:2 (omega-6) 0.16
Linolenic C 18:3 (omega-3) 0.06
Stearidonic C 18:4 (omega-3) 0
Gadoleic C 20:1 (omega-11) 0
Arachidonic C 20:4 (omega-6) 0
Eicosapentaenoic C 20:5 (omega-3) 0
Erucic acid C 22:1 (omega-9) 0
Clupanoid C 22:5 (omega-3) 0
Docosahexaenoic C 22:6 (omega-3) 0
Nervonova C 24:1 (omega-9) 0

 

Saturated fatty acids

 

Acid name Content, g per 100 g of product
Myristic C 14:0 0
Palmitic C 16:0 0.101 g
Stearic C 18:0 0.017 g
Arachidic C 20:0 0
Behenic C 22:0 0
Lignoceric acid C 24:0 0

 

Sterols

 

Name Content, mass fraction per 100 g of product % of daily requirement
in numbers Visually
Total phytosterols 24.0  44 50
Cholesterol 0.0 mg 0 –

 

CARBOHYDRATES

 

Name Content, mass fraction per 100 g of product % of daily allowance
in numbers Visually
Total carbohydrate content 11.8 4 10
Mono- and disaccharides 8.1 16 20
Glucose 2.5 25  30
Fructose 2.2 6  10
Galactose 0 0 0
Sucrose 3.5 – –
Lactose 0 0 0
Starch 0 –  –
Maltose 0 – –
Fiber 1.4-2.4 12  10
Pectin 0 12 10
PURINE BASES
Name Content, mass fraction per 100 g of product % of daily requirement
in numbers Visually
Purine content 8  6.7 10

Units of measurement:
Piece: approx. 120.0 g
Teacup: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

Similar Posts

  • Lettuce

    ByОлена Коновалова

    Lettuce, leaf lettuce       Leaf lettuce is notable for its contentof vitamin K (phylloquinone) (100 g contains 124.6% of the daily requirement), beta-carotene (88.9%), lutein and its isomer zeaxanthin (28.8%), vitamin C (ascorbic acid) (17.3%), and folic acid (10.8%).      The most abundant minerals are: vanadium (425.0%), rubidium (153.0%), boron (121.4%), beryllium…

  • How to Remember Chromone Formulas

    ByОлена Коновалова

         Rule eleven –     do not be haughty          make way. How to remember the formulas of chromones?   Chromones are derivatives of 9,10–benzogamma–pyrone. The Latin letter “gamma” indicates that the carbonyl group is located opposite the heteroatom of oxygen (in the para position).       9,10–Benzogamma–pyrone (= Chromone)   Among simple chromones, 3-methylchromone…

  • Green onion

    ByОлена Коновалова

    GREEN ONIONS (feathers) Green onions (feathers) are significantly richer in minerals and vitamins than onions.      They stand out for their vitamin K (phylloquinone) content (153.8% of the daily requirement in 100 g), vitamin C (ascorbic acid) (51.1%), beta-carotene (46.1%), folic acid (16.9%), lutein and its isomer zeaxanthin (14.3%).      The predominant mineral…

  • Long-grain white rice (non-sticky)

    ByОлена Коновалова

    WHITE LONG-GRAIN RICE (NON-STICKY)       White rice is defined as rice that has undergone all stages of polishing (milling). The characteristic appearance of such grains results from the removal of the bran layer and germ, leaving only the starchy endosperm. The grains possess a smooth surface, a distinctive translucent snow-white color, and high starch content….

  • Red Cabbage

    ByОлена Коновалова

    RED CABBAGE      Red cabbage (Brassica oleracea var. capitata f. rubra) is characterized by a high concentration of vitamin K (phylloquinone) (124.0% of the Daily Value [DV] per 100 g), ascorbic acid (67.0%), and pyridoxine (12.0%). Its mineral and nutritional profile is notably rich in: silicon (93.0% DV per 100 g), potassium (12.0%), and…