Orange

Nutrition per ~140 g · 1–2 oranges

14.4 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 97.

What it feeds primary sources only

Systems

Pathways

Overview

Oranges originated in Southeast Asia and have become one of the world's most cultivated fruits. They are nutritional powerhouses due to their exceptional vitamin C content (59mg per 100g, approximately 98% of daily value), making them a cornerstone food for immune function and collagen synthesis. Beyond ascorbic acid, oranges contain bioactive compounds including flavonoids (hesperidin, naringenin) and limonoids that demonstrate antioxidant and anti-inflammatory properties. The 2.2g of fiber per 100g supports cardiovascular and metabolic health by promoting healthy cholesterol profiles and stable blood glucose. Oranges provide potassium (166mg per 100g), essential for blood pressure regulation and cardiovascular function. The fruit's low glycemic index and caloric density (49 kcal per 100g) make it ideal for weight management and metabolic health. Research consistently links citrus consumption to reduced cardiovascular disease risk, improved insulin sensitivity, and enhanced antioxidant status. For longevity-focused nutrition, oranges represent an efficient, accessible source of multiple protective compounds that address multiple aging pathways simultaneously.

Health benefits 5

Pairs with

• Pair with almonds or walnuts because vitamin C enhances non-heme iron absorption from nuts' phytates and supports polyphenol antioxidant synergy
• Combine with leafy greens (spinach, kale) because vitamin C dramatically increases bioavailability of plant-based iron and enhances polyphenol absorption
• Add to Greek yogurt or kefir because vitamin C supports beneficial gut bacteria colonization and probiotics enhance flavonoid metabolism
• Pair with olive oil-based meals because fat-soluble carotenoid absorption from accompanying foods is enhanced, and vitamin C reduces oxidative stress from dietary fat

In the kitchen

• Choose firm, heavy oranges with thin skin indicating juice content; avoid soft spots or mold. Store at room temperature for 3-4 days or refrigerate for up to 2 weeks to extend shelf life
• Consume whole oranges rather than juice to retain the 2.2g fiber per 100g, which moderates glucose absorption and enhances satiety
• Eat the white pith beneath the peel—it contains 90% of the fruit's hesperidin flavonoid content and contributes significantly to cardiovascular benefits
• Consume fresh or within 24 hours of cutting to maximize vitamin C retention; heat and oxidation reduce ascorbic acid by 30-50% within 2-3 hours
• Select blood oranges or Seville oranges when available as they contain 2-3x higher flavonoid content than standard sweet varieties

When to eat it morning

Morning consumption maximizes vitamin C's immune-priming effects throughout the day and supports cortisol rhythm stability. Natural sugars provide sustained energy without evening blood glucose spikes

Breaks a fast

While whole oranges can be consumed anytime, morning timing optimizes circadian immune function. Avoid immediately before bed if consuming large quantities due to natural sugars and citric acid effects on sleep quality in sensitive individuals