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Oranges

Oranges

Overview​

Oranges provide high vitamin C content that enhances non-heme iron absorption when paired with iron-rich plant foods.

Within the BRAIN Diet framework, pairing plant-based iron sources with citrus enhances iron absorption, and eating beans with vitamin C-rich foods (e.g., tomatoes, peppers, citrus) improves iron bioavailability.

Food Context​

Synergies​

  • Pair with iron-rich plant meals to enhance absorption
  • Part of food synergy strategy

Preparation​

  • Can be consumed as whole fruit or juice (whole fruit preferred for fiber)
  • Supports iron sufficiency in plant-based diets

Recipes​

no recipes found

Nutrient Tables (per 100 g)

Selected food and preparation: Oranges, raw, all commercial varieties. per 100 g edible portion.

Core nutrients

NutrientAmount per 100 g% reference intake per 100 g
Energy47 kcal—
Protein0.9 g—
Total fat0.1 g—
Saturated fat0 g—
Carbohydrates11.8 g—
Sugars9.4 g—
Fibre2.4 g—

Key vitamins and minerals

Vitamins and minerals supplying at least 10% of an adult reference intake per 100 g, derived from the composition panel.

NutrientAmount per 100 g% reference intake per 100 g
Vitamin C53.2 mg59.1%
Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).
Composition source: USDA FoodData Central, Oranges, raw, all commercial varieties, FDC ID 169097, per 100 g edible portion

Substances​

2 substances in this food
Chemical structure

Vitamin B9 (Folate)

USDA FoodData Central reports folate in Oranges, raw, all commercial varieties. The recorded analyte is folate.

References​

[1] Flavanone-rich orange juice interventions are associated with cognitive performance endpoints. Kean et al. 2015. The effects of flavanone-rich citrus juice on cognitive function and cerebral blood flow: an acute and chronic randomized controlled trial in healthy older adults

[2] Hallberg et al. (1989). Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. Human mixed-meal iron-absorption series: phytate inhibits non-haem iron absorption; ascorbic acid can counteract that inhibition. Mixed-meal evidence, not a trial of this food.