raw Orange peel

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Fruits and Fruit Juices Nutrition Data

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Fruit is typically defined as the fleshy portion of a tree or plant that is produced from the ovary after flowering. The fruit provides structure to hold the seeds. When we see the beautiful cherry tree blossom, we know the bright red fruit will soon be revealed.

Commonly, people consider this edible substance to be frut if it is juicy and sweet. Otherwise, it is considered to be vegetable. Our list of fruits and their associated food facts are derived from the United States Department of Agriculture which generally adheres to this common definition.

We can and should be familiar with our personal dietary needs. By permission, our site has developed a free dietary intake calculator (Dietary Reference Intake) based on recommendations established by the Insitute of Medicine. Coupled with our extensive list of foods, we can also become familiar with the nutrients provided by our favorite foods and make dietary choices based on facts.

Our favorite food categories are fruits, vegetables, herbs, nuts and seeds. The actual nutritive value of the natural foods depends on many variable factors. Soil condition which, admittedly, has been deteriorating over many generations, is a primary factor. Nevertheless, whole fruits and vegetables still provide the most natural, balanced source of life sustaining nutrition. Read our related topics on this site: FoodFactForm.com .

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Fruit Nutrition Facts

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raw Orange peel Food Facts

Orange peel, raw food facts

USDA SR27 Database Food #09216 category fruits Food Products
Measurement
measure spectrum
Amount: apple1 tbsp = 6 grams
of ORANGE PEEL,RAW
Current Multiple = 1
09216
Measurement Choices:
1 tbsp   1 tsp

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
6 97
 
24 405
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
1.5 25
 
0.01 0.2
 
0.09 1.5
 
0.6 10.6
 
4.35 72.5
 
0.05 0.8
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.011 0.176
 
8.2 136
 
0.02 0.25
 
0.007 0.12
 
0.005 0.09
 
0.054 0.9
 
0.029 0.49
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10 161
 
0.006 0.092
 
0.05 0.8
 
1 21
 
0.1 1
 
13 212
 
0.2 3
 
0.02 0.25
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.01 0.2
 
Fat Calories = 0.1 kcals = 1% of total
0.002 0.04
 
0.002 0.036
 
0.001 0.024
 
0.001 g
nmb/Ω6   0.5:1
0.002 g
Ω6/Ω3   2:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Footnotes:

**(208) ~The Atwater factors for fruit were used to calculate energy; however, the digestibility of peel is unknown.~ N

This food, briefly described as ORANGE PEEL,RAW, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Fiber, total dietary Function: Adequate fiber improves laxation. Reduces the risk of coranary heart disease. Helps maintain normal blood glucose levels.
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight.
Calcium, Ca, is the essential role in blood clotting, muscle contraction, nerve transmission, bone and tooth formation Vitamin B-6 is a coenzyme to metabolize amino acids, glycogen and sphingoid bases. Vitamin C, total ascorbic acid aka Dehydroascorbic Acid is a protective antioxidant. Thiamin aka Vitamin B-1 Riboflavin aka Vitamin B-2 is a conenzyme in numerous redux reactions. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Pantothenic acid is a coenzyme in fatty acid metabolism. Folate, food Phytosterols