QUICK ANSWER
How many calories are in orange?
Raw orange contains about 47 calories per 100 g. A typical 131 g orange is roughly 62 calories, while juice, peel, marmalade and sweetened orange products need their own records.
47 kcal / 100 gNutrition values describe a reference food state, not every individual item. Variety, water content, preparation and portion weight can change the estimate.
THE NUMBERS
Orange nutrition facts per 100 g
The values below use the reference state shown at the top of this page. Keeping one gram basis makes it easier to compare foods before translating the values to the portion you actually ate.
- Calories
- 47 kcal
- Protein
- 0.94 g
- Carbohydrate
- 11.8 g
- Fat
- 0.12 g
- Fibre
- 2.4 g
- Total sugars
- 9.35 g
- Potassium
- 181 mg
- Vitamin C
- 53.2 mg
Source: USDA FoodData Central SR Legacy record 169097. Values may be rounded for readability.
SERVING SIZE
Calories by portion and serving weight
Words such as “small,” “medium,” “half” and “one piece” are convenient but imprecise. Grams make the estimate reproducible, particularly when natural foods vary in size.
MACROS
Carbohydrate, protein and fat explained
Carbohydrate
Most orange calories come from carbohydrate, including naturally occurring sugars and fibre.
Protein
Orange contains little protein and works as the fruit component of a snack or meal.
Fat
Plain orange contains almost no fat; chocolate, cream and other additions count separately.
MORE THAN CALORIES
Fibre, vitamins and minerals
One food does not need to provide every nutrient. These are the characteristics most useful for understanding where orange fits in a varied eating pattern.
Vitamin C
The raw reference provides 53.2 mg vitamin C per 100 g.
Fibre
Whole orange supplies 2.4 g fibre per 100 g; strained juice has much less intact fibre.
Potassium
The reference amount contributes 181 mg potassium.
Folate
Raw orange provides folate, with 30 µg per 100 g in this record.
FOOD STATE MATTERS
How preparation changes the nutrition estimate
A reliable calorie entry should describe the food you actually ate—not merely a food with a similar name.
Juice
Juice has a different serving pattern and far less intact fibre.
Marmalade
Added sugar makes marmalade a separate product.
Dried
Drying removes water and concentrates calories by weight.
Peel
Orange peel has a separate nutrient profile and is not interchangeable with the fruit segments.
PRACTICAL CONTEXT
How orange can fit different goals
There is no universal “good” or “bad” food. Portion, frequency, the rest of the meal, preferences and individual health needs all matter.
Fruit intake
Orange adds fruit, fluid and vitamin C.
Fibre goals
Choose whole orange more often than strained juice when fibre matters.
Calorie planning
A whole fruit is easy to portion, but sizes differ.
Balanced snacks
Pair with protein or fat when more staying power is useful.
QUALITY & SAFETY
How to choose, store and prepare it
Choose
Avoid fruit with mould, leaking areas or widespread soft decay.
Store
Keep oranges cool and dry; refrigeration can extend quality.
Wash
Rinse the peel before cutting so the knife does not carry surface material inward.
After cutting
Cover and refrigerate cut orange promptly.
PHOTO LOGGING
How to log orange more accurately
A food photo can suggest the ingredient, but it cannot always reveal exact weight, hidden oil or preparation details. These checks turn an image guess into a better estimate.
- 01
Match the reference state: raw · all commercial varieties · per 100 g.
- 02
Use edible grams when possible; household measures and natural pieces vary.
- 03
Log oils, sauces, sweeteners, toppings and recipe ingredients separately.
- 04
For a mixed dish, use the complete recipe or record this ingredient before combining it.
COMMON QUESTIONS
Orange calorie and nutrition questions
How many calories are in one orange?
A 131 g reference fruit is about 62 calories.
Is orange juice the same?
No. Use a juice-specific record and its actual volume.
Does the peel count?
This page describes the edible fruit; peel has a separate record.
Are navel oranges different?
Varieties differ modestly; edible weight usually matters most for practical logging.
Should added sugar be logged?
Yes. Sugar, syrup and chocolate are separate ingredients.
KEEP EXPLORING
Related food guides
SOURCES & METHOD
Where these numbers come from
Values are for raw oranges, all commercial varieties, per 100 g edible portion. This general record is used because it covers the oranges most people buy, not one variety.
Open USDA FoodData Central SR Legacy record 169097 ↗Page reviewed 26 August 2026. We show the food state, gram basis and source record so readers can check the estimate instead of treating one number as universally exact.