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Oranges - Navel

Oranges - Navel


New Zealand Navel oranges are available from June to December.


Storage and Handling

Store at room temperature. Handle all fresh produce with care and wash before eating.



  • Gisborne is New Zealand’s largest supplier of oranges, with Navel oranges accounting for 75% of the total grown in the region
  • Usually larger in size than other oranges
  • Navel oranges include varieties such as Navelina, Newhall and Parent Gold
  • Navel oranges are usually seedless


General Orange History

Oranges originated as a sour fruit growing wild in China.  They were cultivated in China perhaps as early as 2500 B.C.  Around the first century A.D. Romans obtained the fruit after long sea voyages.  The Moors planted orange trees in Northern Africa around the first century A.D. and planting spread to Spain.  By 1200 A.D. oranges were widely grown in Spain and Portugal.


Orange Facts

  • Oranges are citrus fruit related to mandarins, lemons, limes and grapefruit
  • Oranges have a high vitamin C content and played a role in preventing sailors from getting scurvy on long sea trips
  • Oranges are the largest of the citrus crops


Growing Facts

  • Oranges grow on evergreen trees that can produce leaves, blossoms and fruit all at the same time
  • If oranges are left on the tree they may turn from orange back to green.  This does not affect their flavour
  • Oranges grow in sub-tropical or semi-tropical regions of Brazil, United States, Mexico, Spain, New Zealand and many more countries

Nutrition Information

Serving size: 1 orange - 128g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 241/58 188/45
Protein (g) 1.13 0.88
Fat, total (g) 0.38 0.3
- saturated (g) 0.071 0.056
Carbohydrate (g) 10.98 8.58
- sugars (g) 10.82 8.45
Dietary Fibre (g) 0.26 0.2
Sodium (mg) 3.46 2.7
Vitamin C (mg) 45.57 35.6
Folate (µg) 55 43
Niacin (mg) 1.19 0.93
Potassium (mg) 204.8 160
Thiamin (mg) 0.09 0.07
Vitamin B6 (mg) 0.077 0.06
Calcium (mg) 37.12 29
Vitamin E (mg) 0.294 0.23
Vitamin A Equiv. (µg) 18.18 14.2
Riboflavin (mg) 0.038 0.03
Iron (mg) 0.166 0.13
Zinc (mg) 0.09 0.07
Selenium (µg) 0.06 0.05

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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