• Nutrients
  Oranges are an excellent source of flavonoids and vitamin C. They are a very good source of dietary fiber. They are a good source of B vi­tamins (including vitamins Bl, B2, and B6, folic acid, and pan­tothenic acid), carotenes, pectin, potassium, and folic acid.

• Glycemic Index (GI)
  In a study to determine the GI of various fruits, it was concluded that oranges have a low GI of 42.

• Cholesterol
  One of the most important flavonoids in or­anges is hesperidin. Hesperidin and the pectin in oranges have been shown to lower cholesterol. The concentration of hes­peridin is considerably higher in the inner peel and inner white pulp of the orange, rather than in its orange flesh.

• Arthritis
  In a study at the Arthritis Research Campaign Epidemiology Unit in the United Kingdom, results suggested that a modest increase in beta-cryptoxanthin (antioxidant found in oranges) intake, equivalent to one glass of freshly squeezed orange juice per day, is associated with a reduced risk of developing inflammatory disorders such as rheumatoid arthritis.

• Kidney Stones
  In a preliminary study involving nine healthy and four participants with kidney stones, it was suggested that orange juice consumption might be more effective than other citrus juices in the prevention of kidney stones. Further studies are needed to evaluate these results.

• Cancer
  The flavonoids naringenin and hesperedin exhibit estrogenic, anticarcinogenic and antioxidative properties. Orange juice contains high amounts of these compounds, and research data suggests that these two flavonoids may be able to inhibit the development of cancer.
  D-limonene is found in the essential oils of oranges and other citrus fruits, and studies have shown that d-limonene to be effective in the prevention of gastric and liver cancer.
  Recent studies indicate that beta-cryptoxanthin may be a promising chemopreventive agent against lung cancer.

Nutrient Values of Oranges per 100g