AVAILABILITY


NUTRITIONAL VALUE

CHEMICAL COMPOSITION
Edible part
Water
Proteins
Lipids
Available carbohydrate
Sugars
Total fiber
Soluble fiber
Insoluble fiber
Energy
Energy
Sodium
Potassium
Iron
Calcium
Phosphorus
Thiamine
Riboflavin
Niacin
Vitamin A retinol eq.
Vitamin C

VALUE FOR 100 g

80 %
87,2 g
0,7 g
0,2 g
7,8 g
7,8 g
1,6 g
0,6 g
1 g
34 kcal
142 kJ
3 mg
200 mg
0,2 mg
49 mg
22 mg
0,06 mg
0,05 mg
0,2 mg
71 µg
50 mg

CHARACTERISTICS
• ease of detachment of the peel peel endocarp
• high degree of digestibility and ready assimilation which makes them also suitable for a consumption evening
• overall balance of flavor, aroma and fragrance
• average size of the fruits rather high
• intense orange color of the peel and juice
• high content of vitamin C
• juiciness high
• perfume intended

Source: National Research Institute for Food and Nutrition
MINISTRY OF AGRICULTURE, FOOD AND FORESTRY