Navel Orange


Scientific Binomial Name: Citrus x sinensis

Selection Information


Usage: Snacks, lunches, juice, salads & desserts & as glaze.

Selection: A good-quality Navel orange should be firm and heavy for their size. Select thin-skinned oranges with smooth, finely-textured skin. Navel oranges are seedless.

Avoid: Avoid product with soft spots, dull and faded coloring or rough, grooved or wrinkled skin.

Seasonal Information


Available November through May with peak supplies in January, February and March.

Australian navels are available June through August.

Nutritional Information

Nutrition Facts

Serving Size: 1 medium Blood orange (154g)

Amount Per Serving

Calories 80

Calories from Fat 0


% Daily Value*

Total Fat 0g

1% 


Saturated Fat 0g

0% 


Trans Fat


Cholesterol 0mg

0% 


Sodium 0mg

0% 


Potassium 260mg

7% 


Total Carbohydrate 21g

7% 


Dietary Fiber 7g

28% 


Sugars 14g

 


Protein 1g


 

Vitamin A 2%

Vitamin C 130%


Calcium 6%

Iron 2%


Thiamin 8%

Riboflavin 4%


Niacin 2%

Vitamin B6 4%


Folate 15%

Pantothenic Acid 4%


Phosphorus 2%

Iodine 2%


Magnesium 4%

Selenium 2%


Copper 4%

Manganese 2%


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Source: PMA's Labeling Facts

Navel Oranges are Fat-free, Sodium-free, High in fiber, High in vitamin C, Cholesterol-free

How to Juice Oranges: Types of Oranges for Juicing




Tips & Trivia

  • Sour varieties of oranges have been cultivated since well before the Middle Ages, the sweet ones appearing only in the 15th Century.
  • From Southern Asia, the orange spread to Syria, Persia, Italy, Spain and Portugal, and then on a voyage of Columbus, to the West Indies. Spanish explorers took it to Florida and Spanish missionaries took it to California.
  • The word "orange" stems from Arabic and Persian terms for the fruit.
  • Two to four medium oranges = 1 cup of juice.
  • Two medium oranges = 1 cup of bite-size pieces.
  • One medium orange = 10 to 12 sections.
  • One medium orange = 4 teaspoons of grated peel.