Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 49 kCal | 1684 kCal | 2.9% | 5.9% | 3437 g |
| Proteins | 1.04 g | 76 g | 1.4% | 2.9% | 7308 g |
| Fats | 0.3 g | 56 g | 0.5% | 1% | 18667 g |
| Carbohydrates | 9.39 g | 219 g | 4.3% | 8.8% | 2332 g |
| Alimentary fiber | 2.5 g | 20 g | 12.5% | 25.5% | 800 g |
| Water | 86.34 g | 2273 g | 3.8% | 7.8% | 2633 g |
| Ash | 0.42 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 12 μg | 900 μg | 1.3% | 2.7% | 7500 g |
| Vitamin B1, thiamine | 0.087 mg | 1.5 mg | 5.8% | 11.8% | 1724 g |
| Vitamin B2, riboflavin | 0.04 mg | 1.8 mg | 2.2% | 4.5% | 4500 g |
| Vitamin B5, pantothenic | 0.25 mg | 5 mg | 5% | 10.2% | 2000 g |
| Vitamin B6, pyridoxine | 0.063 mg | 2 mg | 3.2% | 6.5% | 3175 g |
| Vitamin B9, folate | 39 μg | 400 μg | 9.8% | 20% | 1026 g |
| Vitamin C, ascorbic | 48.5 mg | 90 mg | 53.9% | 110% | 186 g |
| Vitamin PP, NE | 0.274 mg | 20 mg | 1.4% | 2.9% | 7299 g |
| Macronutrients | |||||
| Potassium, K | 179 mg | 2500 mg | 7.2% | 14.7% | 1397 g |
| Calcium, Ca | 40 mg | 1000 mg | 4% | 8.2% | 2500 g |
| Magnesium, Mg | 10 mg | 400 mg | 2.5% | 5.1% | 4000 g |
| Sulfur, S | 10.4 mg | 1000 mg | 1% | 2% | 9615 g |
| Phosphorus, P | 17 mg | 800 mg | 2.1% | 4.3% | 4706 g |
| Trace Elements | |||||
| Iron, Fe | 0.09 mg | 18 mg | 0.5% | 1% | 20000 g |
| Manganese, Mn | 0.023 mg | 2 mg | 1.2% | 2.4% | 8696 g |
| Copper, Cu | 37 μg | 1000 μg | 3.7% | 7.6% | 2703 g |
| Zinc, Zn | 0.06 mg | 12 mg | 0.5% | 1% | 20000 g |
| Essential Amino Acids | |||||
| Arginine * | 0.073 g | ~ | |||
| valine | 0.044 g | ~ | |||
| Histidine * | 0.02 g | ~ | |||
| Isoleucine | 0.028 g | ~ | |||
| leucine | 0.026 g | ~ | |||
| lysine | 0.053 g | ~ | |||
| methionine | 0.022 g | ~ | |||
| threonine | 0.017 g | ~ | |||
| tryptophan | 0.01 g | ~ | |||
| phenylalanine | 0.034 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.056 g | ~ | |||
| Aspartic acid | 0.127 g | ~ | |||
| glycine | 0.105 g | ~ | |||
| Glutamic acid | 0.105 g | ~ | |||
| Proline | 0.052 g | ~ | |||
| serine | 0.036 g | ~ | |||
| tyrosine | 0.018 g | ~ | |||
| Cysteine | 0.011 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.035 g | max 18.7 г | |||
| 12: 0 Lauric | 0.001 g | ~ | |||
| 14: 0 Myristic | 0.001 g | ~ | |||
| 16: 0 Palmitic | 0.032 g | ~ | |||
| 18: 0 Stearin | 0.001 g | ~ | |||
| Monounsaturated fatty acids | 0.055 g | min 16.8 г | 0.3% | 0.6% | |
| 16: 1 Palmitoleic | 0.007 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.048 g | ~ | |||
| Polyunsaturated fatty acids | 0.06 g | from 11.2 to 20.6 | 0.5% | 1% | |
| 18: 2 Linoleic | 0.044 g | ~ | |||
| 18: 3 Linolenic | 0.016 g | ~ | |||
| Omega-3 fatty acids | 0.016 g | from 0.9 to 3.7 | 1.8% | 3.7% | |
| Omega-6 fatty acids | 0.044 g | from 4.7 to 16.8 | 0.9% | 1.8% |
The energy value is 49 kcal.
- fruit (2-5 / 8 ″ dia) = 121g (59.3 kcal)
- cup sections, without membranes = 180 гр (88.2 кКал)
Valencian orange, California rich in vitamins and minerals such as: vitamin C – 53,9%
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
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