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Known for being high in vitamin C, a navel orange has around 70 calories and less than 14 grams of sugar. Oranges help your body absorb iron, while also boosting your immune system.
The Citrus sinensis group is subdivided into four classes with distinct characteristics: common oranges, blood or pigmented oranges, navel oranges, and acidless oranges. [4] [5] [6] The fruit is a hesperidium, a modified berry; it is covered by a rind formed by a rugged thickening of the ovary wall. [7] [8]
The navel orange first originated in Bahia, Brazil in the 1810s or 1820s. [1] [2] This variety was likely the Portuguese navel orange or Umbigo described by Antoine Risso and Pierre Antoine Poiteau in their 1818–1822 book Histoire naturelle des orangers ("Natural History of Orange Trees"). Because of the perceived superiority of this new ...
Cara cara orange slices, on the left, compared to ordinary navel orange slices, on the right. This medium-sized navel is seedless, sweet and low in acid - characterized by little to no pith and easy, clean separation from the rind.
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The most common types of orange used to produce orange juice are the Pineapple orange, Valencia orange, and Washington Navel oranges from Florida and California. The manufacturing journey begins when oranges are delivered to processing plants by trucks holding about 35,000 to 40,000 pounds of fruit.
The juice contains 34 mg of vitamin C per 100 g, which is 64% of the amount found in a raw navel orange (53 mg per 100 g of orange, or 89% of the Daily Value). [26] Sodium levels in M. citrifolia juice (about 3% of Dietary Reference Intake, DRI) [24] are high compared to an orange, while potassium content is moderate. [26]