TECHNICAL DATA SHEET OF OUR ORANGES (TDS)

ORANGEDIRECT ® Registered Trademark by Vicente Cardona.

Characteristics of our oranges

100% natural orange: medium-sized, spherical or slightly elongated. thin peel and smooth, sometimes somewhat grainy. The pulp has a high juice content, with a good aroma and slightly acid. Very good aptitude for table and juice. Virtually seedless.

Specially indicated for:

Recommended for children, pregnant and lactating women, diets… due to its very low content of residues, (almost free, nil).

Treatments of our orange

– Hormonal fattening treatment: 0
– Post-harvest treatment: 0
– Ripening treatment: 0
– Conservation treatment: 0
– Dye treatment: 0
– Phytosanitary treatment: 0-1
– Phytosanitary residues: 0-may contain traces
– Security period: multiplied by 2 (at least)

Technical sheet of our orange

– Fruit: 100% natural citrus
– Category: I
– Orange: NOT WASHED
– Cultivation: NON TRANSGENIC
– Maturation: naturally
– Total soluble solids, (TSS %): > at 8° Brix.
– Soluble solids/ Total acidity, (SS/AT %): ≥ 7.5
– Origin: 100% La Safor region (Valencia – Spain)
– Form of agriculture: artisanal and traditional
– Own harvest: YES
– Production: limited
– Traceability; from the orange tree to your house
– Food chain: very short, direct sale
– Orange weight: 170-220g
– Diameter: 67-72m
– Peel: 2.7-3.7mm
– Juice: 50-58%
– Seeds: From 0 to 4
– Shade of color: Orange
– Nuance of flavor: Sweet, slight acidity

Nutritional value of our oranges (100 gr)

– Energy [Kcal] 45.48
– Protein [g] 0.87
– Carbohydrates [g] 8.90
– Fiber [g] 2.30
– Total fat [g] 0.20
– SFA [g] 0.03
– AGM [g] 0.05
– AGP [g] 0.08
– PGA /AGS 2.71
– Cholesterol [mg] 0.00
– Water [g] 87.70
– Calcium [mg] 41.00
– Iron [mg] 0.49
– Iodine [mg] 2.10
– Magnesium [mg] 15.20
– Zinc [mg] 0.15
– Selenium [μg] 1.20
– Sodium [mg] 1.40
– Potassium [mg] 165.00
– Phosphorus [mg] 5.00
– Vit. B1 Thiamine [mg] 0.08
– Vit. B2 Riboflavin [mg] 0.04
– Eq. niacin [mg] 0.48
– Vit. B6 Pyridoxine [mg] 0.06
– Ac. Folic [μg] 38.70
– Vit. C Ac. ascorbic [mg] 50.60
– Carotenoids (Eq. β carotenes) [μg] 39.41
– Vit. to Eq. Retincl [μg] 33.60
– Glucose [g] 2.44
– Fructose [g] 2.77
– Galactose [g] 0.00
– Sucrose [g] 3.67
– Lactose [g] 0.00

Usage of our orange

– Table orange: YES
– Appropriate for juice: YES
– Allows freezing: NO
– Allows jam: YES
– Allows preservation: YES
– Allows drying: NO
– Peel consumption: YES
– Use in confectionery: YES

Conservation of our oranges:

Between 4 to 7 degrees centigrade, with a relative humidity between 85 and 90%.

Properties of our oranges:

The orange is a fruit with low caloric value and low fat content. It provides an interesting amount of soluble fiber (pectins), whose main properties are related to the decrease in cholesterol and blood glucose, as well as helping to the development of the intestinal flora.In its composition, it is also worth noting the high amount of ascorbic acid or vitamin C that it contains (a medium-sized orange provides 82 mg of vitamin C, with 60 mg being the recommended daily intake for this nutrient), this vitamin C favors intestinal absorption of the iron. It also contains appreciable amounts of folic acid, and to a lesser extent, provitamin A.In addition, oranges provide carotenoids with provitamin A activity (alpha-carotene, beta-carotene and cryptoxanthin). Numerous epidemiological studies suggest the importance of these carotenoids in the prevention of different types of cancer and in the protection against cardiovascular diseases. It also contains other carotenoids without
provitamin A activity, such as lutein and zeaxanthin, which are present in the retina and lens of the eye, and are inversely associated with the risk of cataracts and macular degeneration. Oranges have acids in their organic composition, such as malic acid and citric acid, which is
the most abundant. The latter is capable of enhancing the action of vitamin C, favoring the intestinal absorption of calcium, and facilitating the elimination of toxic waste from the body, such as uric acid. In addition, they contain significant amounts of hydroxycinnamic, ferulic,
caffeic and p-coumaric acids, ordered from highest to lowest according to their antioxidant activity. Oranges are rich in flavonoids. The best known are: hesperidin, neoshesperidin, naringin, narirutin, tangeretin and nobiletin, to which multiple functions have been attributed. When this fruit is consumed in the form of juice, its nutritional characteristics vary, since it hardly contains fiber and has lower amounts of vitamins and minerals than the whole orange. In any case, the ideal is to take it freshly squeezed, to avoid loss of vitamin C.

100% NATURAL FRESHNESS FROM THE COUNTRYSIDE. SO ARE OURS ORANGES.

YOU WILL BE SURPRISED BY ITS TASTE, AROMA AND THE AMOUNT OF
JUICE.

ORANGEDIRECT ®, AUTHENTIC 100% NATURAL VALENCIAN ORANGE.

DISCOVER THE AROMA AND FLAVOR OF OUR 100% FRESH ORANGE