Oranges are classified as citrus fruits because they have an acidic flavor, are coated in a peel, and are separated into juicy parts with seeds. Orange pulp and juice are high in vitamin C and antioxidant molecules, both of which have been shown to have protective properties. Oranges are divided into four categories: ** navels, which have a little internal fruit embryo; ** blondes, which are winter oranges with light flesh; Oranges of the "valencia late" or "salustiana" kind for juice: "Salustiana" oranges are ideal for fresh, squeezed, or centrifugal juices because of their rich flesh and lack of seeds. ** blood, which have crimson streaks on the skin and pulp; ** Navels late ones, which come mostly from Spain and the southern hemisphere. Oranges with a sour taste that are commonly used in jams or as a side dish. Oranges may be included into all meals of the day to reap all of their nutritional advantages. As a result, we can eat oranges: Fresh, bloody or not, or juice to go with breakfast or afternoon tea. Cooked in savory meals like duck breasts, sautéed veal, or seafood like cod. Baked in delectable treats like chocolate-orange cakes, cakes with orange yogurt, or cakes with freshly squeezed orange juice. It is suggested to consume one to two oranges every day, especially during the winter months. Orange is made up of more than 85% water. Its energy consumption is minimal, owing primarily to carbs (sucrose, fructose, glucose). Natural organic acids contribute to its moderate acidity (citric and malic acid especially). It is high in vitamin C, as well as B vitamins and provitamin A. Its meat also contains trace elements and minerals such as calcium, potassium, phosphorus, magnesium, iron, and copper, as well as antioxidant chemicals like as flavonoids and carotenoids. There contains a lot of fiber: pectin, hemicellulose, cellulose, and lignin (traces). The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day, and taking advantage of seasonal variability. Orange is available all year, but it is at its best in the winter. A piece of fruit is represented by an orange. Several studies have found that eating a lot of vegetables and fruits, especially oranges, lowers your risk of heart disease, some malignancies, and other chronic diseases. Their high vitamin, mineral, and antioxidant content, as well as fiber content, would have an important protective function. Consumption of citrus fruits has also been associated to the protection of some forms of cancer, such as cancer of the mouth, throat, esophagus, stomach cancer, or colon cancer, according to research. Nutritional and caloric values ​​of The Orange For 100 g of Orange :