Oranges nutrition: calories, protein and portion sizes

Reference preparation: raw, peeled. The exact source name is “Orange without skin” (Fineli food 11045). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

Weigh the peeled segments, excluding skin and any discarded parts. The table does not describe juice. An orange's whole weight is useful for shopping, while its edible weight is the appropriate basis for this nutrition entry.

For the 150 g example, multiply the source amounts by 150 ÷ 100 = 1.5. The unrounded energy calculation is 45.7 × 1.5 = 68.55 kcal, displayed as approximately 69 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 150 with your own edible weight. Keep the preparation as raw, peeled; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

Juicing changes the serving form and removes much of the fruit's structure. Canned oranges in syrup and sweetened orange drinks need separate entries. This table does not estimate vitamin C because that nutrient is not included in the source extract used here.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.