Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Orange peel

Orange peel contains fragrant essential oils and gives food a sweet or bitter flavor. You should only use the peel of organic oranges.
94/06/01  LA:ALA
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There are many different uses for raw orange peel. It is used to season both hot and cold dishes. Orange peel adds a nice flavor to pastries, sauces, and drinks. Dried orange peels can be used to make tea, and chewing on orange peel helps eliminate bad breath.

General information:

From Wikipedia: “The orange (specifically, the sweet orange) is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. The fruit of the Citrus × sinensis is considered a sweet orange, whereas the fruit of the Citrus × aurantium is considered a bitter orange. The sweet orange reproduces asexually (apomixis through nucellar embryony); varieties of sweet orange arise through mutations.

“Numerous oil glands are found in the fruit’s peel, and these release a fragrant aroma. The peel and orange segments grow together, and oranges are therefore more difficult to peel and separate than other citrus fruits.*”

Further information about oranges can be found under the following link:

-> Orange, raw, without peel

Conventional oranges:

“Conventional oragnes are often waxed and treated with preservatives such as thiabendazole (E 233), orthophenyl phenol (E 231), Sodium orthophenyl phenol (E 232), biphenyl (E 230, no longer permitted in the EU), and enilconazole.*” It is therefore best to use only organic orange peel.

Juice and other products:

Oranges, whose flavor may vary from sweet to sour, are commonly peeled and eaten fresh or squeezed for juice. The thick bitter rind is usually discarded, but can be processed into animal feed by desiccation, using pressure and heat. It also is used in certain recipes as a food flavoring or garnish. The outermost layer of the rind can be thinly grated with a zester to produce orange zest. Zest is popular in cooking because it contains oils and has a strong flavor similar to that of the orange pulp. The white part of the rind, including the pith, is a source of pectin and has nearly the same amount of vitamin C as the flesh and other nutrients.

Although not as juicy or tasty as the flesh, orange peel is edible and has significant contents of vitamin C, dietary fiber, total polyphenols, carotenoids, limonene and dietary minerals, such as potassium and magnesium.”

Note (italics): * = Translation from a German Wikipedia entry


Nutritional Information per 100g 2000 kCal
Energy 97 kcal4.8%
Fat/Lipids 0.2 g0.3%
Saturated Fats 0.02 g0.1%
Carbohydrates (inc.dietary fiber) 25 g9.3%
Sugars n/a
Fiber 11 g42.4%
Protein (albumin) 1.5 g3.0%
Cooking Salt (Na:3.0 mg)7.6 mg0.3%
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
VitVitamin C (ascorbic acid) 136 mg170.0%
ElemCalcium, Ca 161 mg20.0%
VitFolate, as the active form of folic acid (née vitamin B9 and B11) 30 µg15.0%
VitVitamin B6 (pyridoxine) 0.18 mg13.0%
ElemPotassium, K 212 mg11.0%
VitThiamine (vitamin B1) 0.12 mg11.0%
MinCopper, Cu 0.09 mg9.0%
VitPantothenic acid (vitamin B5) 0.49 mg8.0%
MinIron, Fe 0.8 mg6.0%
ElemMagnesium, Mg 22 mg6.0%

Detailed Nutritional Information per 100g for this Ingredient

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.


Essential fatty acids, (SC-PUFA) 2000 kCal
Alpha-Linolenic acid; ALA; 18:3 omega-3 0.01 g1.0%
Linoleic acid; LA; 18:2 omega-6 0.03 g< 0.1%

Essential amino acids 2000 kCal

Vitamins 2000 kCal
Vitamin C (ascorbic acid) 136 mg170.0%
Folate, as the active form of folic acid (née vitamin B9 and B11) 30 µg15.0%
Vitamin B6 (pyridoxine) 0.18 mg13.0%
Thiamine (vitamin B1) 0.12 mg11.0%
Pantothenic acid (vitamin B5) 0.49 mg8.0%
Riboflavin (vitamin B2) 0.09 mg6.0%
Niacin (née vitamin B3) 0.9 mg6.0%
Vitamin A, as RAE 21 µg3.0%
Vitamin E, as a-TEs 0.25 mg2.0%

Essential macroelements (macronutrients) 2000 kCal
Calcium, Ca 161 mg20.0%
Potassium, K 212 mg11.0%
Magnesium, Mg 22 mg6.0%
Phosphorus, P 21 mg3.0%
Sodium, Na 3 mg< 0.1%

Essential trace elements (micronutrients) 2000 kCal
Copper, Cu 0.09 mg9.0%
Iron, Fe 0.8 mg6.0%
Zinc, Zn 0.25 mg3.0%
Selenium, Se 1 µg2.0%
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