NARANJA VALENCIA

NOMBRE CIENTIFICO: Citrus sinensis
FAMILIA: RUTACEAE
CARACTERISTICAS DEL FRUTO:
El fruto ( la naranja ) es un hesperidio con la corteza bastante lisa y sabor dulce o agrio, no amargo(Ver detalle del fruto). Originario del sudeste de Asia, fue domesticado en China y se cultiva ampliamente como árbol ornamental y alimentario en los países mediterráneos.
COMPOSICION QUIMICA: Por 100 gr.
Agua (g): 87
Vitamina C (mg): 50
Proteínas (g): 1
Ácido cítrico (mg): 980
Lípidos (g): 0.2
Ácido oxálico (mg): 24
Carbohidratos (g): 12
Sodio (mg): 0.3
Calorías (kcal): 49
Potasio (mg): 170
Vitamina A (U.I.): 200
Calcio (mg): 41
Vitamina B1 (mg): 0.1
Magnesio (mg): 10
Vitamina B2 (mg): 0
Manganeso (mg): 0.02
Vitamina B6 (mg): 0
Hierro (mg): 0.4
Ácido nicotínico (mg): 0.2
Cobre (mg): 0.07
Ácido pantoténico (mg): 0.2
Fósforo (mg): 23
Cloro (mg): 4
Azufre (mg): 8
USOS:
Jugos reconstituidos a partir del concentrado, insumo primario de yogurt, jaleas, mermeladas; diversos usos en la industria de las golosinas y reposteria.
DILUCIÓN RECOMEDADA: 1:4
CONCENTRACIÓN: 60 º Brix.
RATIO: 60ºBrix - 63ºBrix
pH: 3.88
RATIO: 3.5 - 4.0

SCIENTIFIC NAME: Citrus sinensis
Family: RUTACEAE
FRUIT CHARACTERISTICS:
The fruit (orange) is a hesperidium the bark fairly smooth, sweet or sour, not bitter (See details of the fruit). Native to Southeast Asia, was domesticated in China and widely grown as an ornamental and food in Mediterranean countries.
CHEMICAL COMPOSITION: Per 100 gr.
Water (g): 87
Vitamin C (mg): 50
Protein (g): 1
Citric acid (mg): 980
Lipids (g): 0.2
Oxalic acid (mg): 24
Carbohydrates (g): 12
Sodium (mg): 0.3
Calories (kcal): 49
Potassium (mg): 170
Vitamin A (U.I.): 200
Calcium (mg): 41
Vitamin B1 (mg): 0.1
Magnesium (mg): 10
Vitamin B2 (mg): 0
Manganese (mg): 0.02
Vitamin B6 (mg): 0
Iron (mg): 0.4
Niacin (mg): 0.2
Copper (mg): 0.07
Pantothenic Acid (mg): 0.2
Phosphorus (mg): 23
Chlorine (mg): 4
Sulphur (mg): 8
USES:
Juice reconstituted from concentrate, primary input yogurt, jellies, jams, various uses in the confectionery industry and pastries.
Recommend DILUTION: 1:4
CONCENTRATION: 60 º Brix.
RATIO: 60 º Brix - 63 ° Brix
pH: 3.88
RATIO: 3.5 - 4.0