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Oranges, raw, California, valencias
Carbohydrates 11.89 g Proteins 1.04 g Fats 0.3 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 48 kcal Protein 4 kcal Fat 3 kcal
Histidine 0.02 g Isoleucine 0.028 g Leucine 0.026 g Lysine 0.053 g Methionine 0.022 g Phenylalanine 0.034 g Threonine 0.017 g Tryptophan 0.01 g Valine 0.044 g
Total polyunsaturated 0.06 g Omega 3 (n-3) 0.016 g Omega 6 (n-6) 0.044 g Total monounsaturated 0.055 g Total saturated 0.035 g Total trans 0 g Cholesterol 0 mg
Vitamin C 48.5 mg Folate, total 39 µg Folate, DFE 39 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.04 mg Vitamin B-3 (Niacin) 0.274 mg Vitamin B-5 (Pantothenic acid) 0.25 mg Vitamin B-6 0.063 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 12 µg Vitamin E (alpha-tocopherol) - mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) - µg
Calcium, Ca 40 mg Iron, Fe 0.09 mg Magnesium, Mg 10 mg Phosphorus, P 17 mg Potassium, K 179 mg Sodium, Na 0 mg Zinc, Zn 0.06 mg Copper, Cu 0.037 mg Manganese, Mn 0.023 mg Selenium, Se - µg
n-6 : n-3 ratio:
2.7 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
2.75
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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