Red Orange: Experimental Models and Epidemiological Evidence of Its Benefits on Human Health

Table 1

Main components of red orange fruit.

Food components	Value
Proximates
Energy, recalculated, kJ	144
Energy, recalculated, kcal	34
Total protein, g	0.7
Animal protein, g	0.0
Vegetable protein, g	0.7
Total fat, g	0.2
Animal fat, g	0.0
Vegetable fat, g	0.2
Cholesterol, mg	0
Available carbohydrates, g	7.8
Starch, g	0.0
Soluble carbohydrates, g	7.8
Dietary total fibre, g	1.6
Alcohol, g	0.0
Water, g	87.2
Minerals and traces elements
Iron, mg	0.2
Calcium, mg	49
Sodium, mg	3
Potassium, mg	200
Phosphorus, mg	22
Zinc, mg	0.20
Water soluble vitamins
Vitamin B1, thiamin, mg	0.06
Vitamin B2, riboflavin, mg	0.05
Vitamin C, mg	50
Niacin, mg	0.20
Vitamin B6, mg	0.10
Total folate, µg	31
Retinol eq., µg	71
Retinol, µg	0
𝛽-Carotene eq., µg	426
Vitamin E, α-tocopherol eq., mg	0.24
Vitamin D, µg	0.00
Fatty Acids
Saturated fatty acids, g	0.03
Monounsaturated fatty acids, g	0.04
Oleic acid, g	0.03
Polyunsaturated fatty acids, g	0.04
Linoleic acid, g	0.03
Linolenic acid, g	0.01

Source: European Institute of Oncology (EIO) database at http://www.ieo.it/bda2008/homepage.aspx.