Super source
Sugars
8.24 g · 16% DV target
A hybrid of pomelo and mandarin, the orange is a global staple valued for its aromatic oils and the balance of sweetness and acidity it brings to both fresh and cooked dishes.
Consuming the whole fruit provides structural fibres like pectin that slow the absorption of natural sugars, resulting in a lower glycemic response compared to drinking the juice alone.
Oranges are a significant source of hesperidin, a citrus flavonoid (plant compound) that has been shown in clinical trials to improve blood vessel function and help manage blood pressure.
The presence of citric acid in the fruit can enhance the absorption of dietary iron from plant-based sources like spinach or lentils when eaten in the same meal.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
8.24 g · 16% DV target
53.0 mg · 59% DV target
Cold storage best preserves juice content and vitamin levels.
Keep in a cool, ventilated spot away from direct sunlight.
Oranges have a relatively low carbon footprint compared to animal products, though water use in arid growing regions is a factor.
The colour orange was actually named after the fruit; before the word entered the English language in the 1500s, the hue was simply referred to as 'yellow-red'.