Raw Orange Peel Zest
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 1.5 g | 1% |
| Net Carbohydrates | 0.86 g | 0% |
| Sugars | No data | - |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 0.64 g | 2% |
| Protein | 0.09 g | 0% |
| Total Fat | 0.01 g | 0% |
| Saturated Fat | 0 g | 0% |
| Monounsaturated Fat | 0 g | - |
| Polyunsaturated Fat | 0 g | - |
| Trans Fat | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Vitamins | ||
| Vitamin A | 7.56 mcg | 1% |
| Vitamin C | 8.16 mg | 9% |
| Vitamin D | No data | - |
| Minerals | ||
| Sodium | 0.18 mg | 0% |
| Potassium | 12.72 mg | 0% |
| Calcium | 9.66 mg | 1% |
| Magnesium | 1.32 mg | 0% |
| Iron | 0.05 mg | 0% |
| Zinc | 0.02 mg | 0% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
0.8%
Vitamin C
9%
Vitamin D
-
Vitamin E
0.1%
Vitamin K
-
Vitamin B1
0.6%
Vitamin B2
0.4%
Vitamin B3
0.3%
Vitamin B5
0.6%
Vitamin B6
0.6%
Vitamin B7
-
Vitamin B9
0.5%
Vitamin B12
0%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
0.7%
Iron
0.3%
Magnesium
0.3%
Phosphorus
0.1%
Potassium
0.3%
Sodium
0%
Zinc
0.1%
Copper
0.6%
Manganese
-
Selenium
0.1%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 6 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
< 1 min
Jogging
< 1 min
Cycling
< 1 min
Walking
2 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Orange peel is a rich source of food flavonoids and polyphenols, with research indicating these compounds can reduce vascular inflammation and endothelial dysfunction. According to WebMD, bitter orange peel is used in supplements for potential benefits such as weight management and low blood pressure support. Additionally, orange peel dietary fiber concentrate can enhance the soluble fiber content and textural quality of baked goods.
1. Bitter Orange: Health Benefits, Nutrients, Preparation, and More
Source: WebMD
Summary: Orange peel or zest raw, in its bitter orange form, is utilized in marmalades and health supplements for potential benefits such as weight management and low blood pressure support, while also being applied topically for athlete's foot.
Read More: https://www.webmd.com/diet/health-benefits-bitter-orange
2. Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties.
Source: PubMed
Summary: Orange peel dietary fiber concentrate, when extruded, can be substituted for wheat flour in biscuits, influencing their thermomechanical behavior, technofunctionality, and water sorption properties.
Read More: https://pubmed.ncbi.nlm.nih.gov/40575081/
3. Identification of Flavonoids With Trypsin Inhibitory Activity Extracted From Orange Peel and Green Tea Leaves.
Source: PubMed
Summary: Orange peel, a rich source of food flavonoids, contains compounds with trypsin inhibitory activity, as identified through analysis of its extracts.
Read More: https://pubmed.ncbi.nlm.nih.gov/23124490/
4. Green Extraction of Orange Peel Waste Reduces Tnfα-Induced Vascular Inflammation and Endothelial Dysfunction.
Source: PubMed
Summary: Orange peel waste, rich in polyphenols like flavonoids, reduces TNFα-induced vascular inflammation and endothelial dysfunction through green extraction methods.
Read More: https://pubmed.ncbi.nlm.nih.gov/36139842/
5. Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties
Source: Wiley Online Library
Summary: Orange peel dietary fiber concentrate, particularly when extruded, can effectively substitute wheat flour in biscuit formulations, improving textural quality, shelf-life, and increasing soluble dietary fiber content for a positive nutraceutical effect.
Read More: https://onlinelibrary.wiley.com/doi/full/10.1155/ijfo/1657293
