Variety Of Orange Fruit: Learn About Different Types Of Oranges
Types Of Oranges: Type I – Red And Green Oranges (Oranges With A Small Amount Of White)
Type II – Yellow And Black Oranges (Oranges With A Large Amount Of White)
Type III – Purple & Pink Oranges (Oranges With No Color At All)
Types IV-V – Other Colors (Not Sorted By Any Category)
The following table lists the different kinds of orange fruit. You may have heard the term “variety” before. That’s because it refers to several fruits which vary from one another in size, color, flavor and other characteristics. There are four main categories of orange fruit: red, green, yellow and black or purple.
Each type has its own unique taste and appearance. For example, a large amount of white seeds are found in the green variety. On the other hand, the purple variety is very sweet with a strong aroma.
Red Oranges: These oranges have red skin and flesh. They range from 1/2 inch to 3 inches long and ½ inch wide. Their weight ranges between 2 ounces to 4 pounds depending upon their size. Red oranges contain more sugar than any other kind of orange fruit.
They have a rich taste and the most flavor of all oranges. They are easy to peel. Since these varieties contain more white pith than any other kind of oranges, it is recommended that you eat these oranges with a spoon to prevent getting burnt by the concentrated acidity.
Green Oranges: These oranges are green in color and have white flesh, which is very soft. Their flesh is sweet and sticky. These oranges contain a lot of seeds (up to 300 seeds per fruit. In addition, the skin is thin and easy to peel.
In general, green oranges have more Vitamin C than any other type of oranges. They are also rich in minerals like copper, magnesium, and potassium. Green oranges are the smallest type of oranges and weigh between 2 ounces to 4 pounds.
Yellow Oranges: These oranges are yellow in color, like the sun they ripen easily. Their flesh is soft and rather sweet. Yellow oranges are seedless and easy to peel. They contain a high amount of sugar and Vitamin C.
In general, they have thin skin and weigh between 2 ounces to 4 pounds.
Black Oranges: These oranges have dark purple skin and flesh. Their flavor is more bitter than any other kind of orange fruit. They contain a high amount of minerals like calcium, iron, and potassium in addition to other nutrients. Black oranges are easy to peel and contain no pith.
It is the largest kind of orange, weighing between 6 ounces to 10 pounds.
Purple Oranges: These oranges have dark purple and light purple skin and flesh. Their flavor is sweet and has a strong aroma. They contain no pith and are easy to peel. In general, they contain a high amount of nutrients and minerals like copper, magnesium, and potassium.
These oranges are the second largest type of orange, weighing between 6 ounces to 10 pounds.
The following table lists the amounts of nutrients and minerals found in each kind of orange. The percent daily value (%DV) tells you how much a nutrient in a serving of the food contributes to a person’s daily need for that nutrient.
Red Oranges Green Oranges Yellow Oranges Black Oranges Purple Oranges Water 88% 90% 95% 90% 90% Energy 0% 0% 0% 0% 0% Carbohydrates 11% 5% 1.5% 3% 2% Sugars 7% 1.5% 0.5% 1.5% 1% Protein 0.4% 0.2% 0.2% 0.2% 0.4% Fat 0.2% 0.3% 0.6% 0.2% 0.5% Fiber 1.4% 1.1% 1.1% 4.4% 1.4% Vit A (IU) 70 3.4 26 0.1 1.3 Folate (DFE) 28 6.2 15 7 7 Iron (MG) 1 0.3 0.2 0.8 0.4 Magnesium (MG) 24 4.4 5.5 34 8 Niacin (MG) 0.9 0.2 0.1 0.2 0.1 Pantothenic Acid (MG) 0.6 0.1 0 0.1 0.2 Phosphorus (MG) 56 11.8 11 27 4.9 Potassium (MG) 197 40.5 112.5 185 25.3 Protein (GRAMS) 1 0.2 0.1 0.1 0.1 Selenium (MCG) 1.4 0.3 0.1 0.2 0.6 Sodium (MG) 3 0.6 0.9 1 2 Zinc (MG) 0.4 0.1 0.1 0.3 0.2
As you can see, all types of oranges have high amounts of Water and Vitamin C. All orange varieties contain a large amount of potassium and carbohydrates. All of the varieties have a significant amount of vitamin A, vitamin B6, Folate, magnesium, phosphorus, and copper. On the other hand, all types of oranges contain a small amount of fat, cholesterol, and protein.
In general, green and black oranges are more nutritious than red and yellow varieties. Green and black oranges provide more nutrients and minerals per weight than red and yellow varieties. All types of oranges, with the exception of black oranges, have low acidity. In general, an average orange has the following calorie content: 60 calories.
Peeling an orange exposes its nutritious flesh and vital nutrients. Peeled oranges are less nutritious than unpeeled oranges, but you can still get some essential nutrients from peeled oranges. You should try to consume the entire fruit to get the maximum amount of nutrients and vitamins.
Orange juice is not as nutritious as the flesh of an orange. The majority of an orange’s nutritional value is in its flesh or pith. The skin of a fruit contains large amounts of essential nutrients.
An average orange has the following fat, calories, and nutrient content:
Fat 0.1 g Calories 46 kcal Carbohydrates 13.86 g Protein 0.6 g Water 87 g Fiber 1.4 g
A medium orange also has the following calorie and nutrient content:
Calories 62 Carbohydrates 16.2 g Water 90 g Fat 0.4 g Protein 1.1 g Fiber 1.6 g
A cup of orange juice has the following calorie content:
Calories 121 Carbohydrates 29.2 g Sugar 26.5 g Water 247 g Fat 0.1 g Protein 0.3 g
An average slice of orange peel has the following nutrient content:
Vitamin C 101% Calcium 3% Iron 2%
A medium sized orange has between 69 and 99 milligrams of vitamin C. Many popular beverages, such as soda, have less than 10 milligrams of vitamin C.
Many people assume that orange juice is more nutritious than orange slices. An eight-ounce cup of orange juice only has between 51 and 69 milligrams of vitamin C. This is only a small percentage of an individual’s daily recommended intake of vitamin C. Orange juice also has a high sugar content.
In comparison, an average orange has between 101 and 138 milligrams of vitamin C.
Benefits and Risks of Eating Oranges
Oranges are low in calories, but they provide a small number of essential nutrients and minerals.
One of the best things about oranges is their high amount of vitamin C. According to the USDA, there is evidence that people who consume diets high in vitamin C have lower chances of getting a cold or flu. Vitamin C may also reduce the length of a cold if you do happen to get one.
Oranges are also high in vitamin A. Although the best source of vitamin A is through liver, a cup of orange juice contains nearly 40% of your daily needs.
People who have a deficiency in magnesium should eat oranges on a regular basis. Each orange has between 6 and 8 milligrams of magnesium. The RDA for magnesium in for men and women between the ages of 30 and 50 is 400 and 310 milligrams, respectively.
However, oranges are high in fructose. People with diabetes, liver or kidney issues, or a family history of these conditions should consult their doctor before regularly eating large quantities of oranges.
Oranges are also rich in quercetin and other flavonoids. Quercetin is a powerful antioxidant that may help to prevent the growth and spread of cancerous tumors.
While some research has shown that regular consumption of quercetin can help to reduce the risk of coronary heart disease, other research has shown that high amounts of quercetin can have a negative effect on health. More studies need to be done to determine whether or not eating oranges or taking supplements containing quercetin are beneficial for human health.
Buying and Storing Oranges
Oranges can be found all year around, but the taste, price, and nutrients vary depending on the time of the year. Oranges are in season from November to May. They are cheapest during this time and tastiest as well. From June to October, they’re imported from places like Chile and Mexico, and the taste is blander.
Choose oranges that are heavy for their size, free of blemishes, and taut. Oranges that have a bit of softness are more juicy and flavorful than hard ones.
You can store whole oranges in the fridge for two to three weeks. To hasten the ripening process, put them in a paper bag. You can then keep them in the refrigerator for up to ten days. Once they’re ripe, you can keep them in the refrigerator for another four to five days.
You can freeze whole oranges for up to six months and juice frozen for up to three months. You can also can orange slices, but this should only be done if you intend to eat them immediately since they don’t store well.
If you don’t want to deal with the peeling and pith of the fruit, you can always buy orange juice concentrate.
Sources & references used in this article:
Fruit flies of sweet oranges in Nigeria: species diversity, relative abundance and spread in major producing areas by VC Umeh, LE Garcia, M De Meyer – Fruits, 2008 – cambridge.org
A comparative study of the carotenoid pigments in juice of Shamouti, Valencia and Washington oranges, three varieties of Citrus sinensis by J Gross, M Gabai, A Lifshitz – Phytochemistry, 1972 – Elsevier
Proton spin–spin relaxation time of peel and flesh of navel orange varieties exposed to freezing temperature by PN Gambhir, YJ Choi, DC Slaughter… – Journal of the …, 2005 – Wiley Online Library
Comparative study related to physico-chemical properties and sensory qualities of tomato juice and cocktail juice produced from oranges, tomatoes and carrots by J Adubofuor, EA Amankwah… – African Journal of …, 2010 – academicjournals.org
Capillary electrophoresis for evaluating orange juice authenticity: a study on Spanish oranges by L Saavedra, FJ Rupérez, C Barbas – Journal of Agricultural and …, 2001 – ACS Publications