Evidence-aware nutrition guide for Oroblanco (Sweetie).Values are approximate per 100 g unless stated otherwise.
Oroblanco (Sweetie) fruitJanuary–December in Turkey (approximate harvest period)
Fruit guide · values per 100 g (3.5 oz)

Oroblanco (Sweetie) Nutrition Facts, Vitamins and Benefits

Oroblanco (Sweetie) (Citrus maxima × Citrus × paradisi) is included in the Topraktan Bilgiler fruit library. Per 100 g it provides approximately 38 kcal and includes 61 mg vitamin C, 216 mg potassium, 1 g fiber. Values can vary with variety, ripeness, growing conditions and preparation.

61 mg vitamin C216 mg potassium1 g fiber6 mg magnesium
Energy38 kcal
Fiber1 g
Vitamin C61 mg
Potassium216 mg

Oroblanco (Sweetie) benefits and place in a balanced diet

  • A 100 g portion provides approximately 38 kcal; portion size and preparation affect total energy intake.
  • Its approximately 89.1 g of water per 100 g contributes to total fluid intake.
  • Its approximately 1 g of dietary fiber per 100 g contributes to fiber intake; a fiber-containing diet can support normal bowel function and fullness.
  • About 61 mg of vitamin C per 100 g contributes to normal immune function, collagen formation and the absorption of iron from plant foods.
  • About 0.034 mg of vitamin B1 per 100 g contributes to normal energy metabolism and nervous-system function.
  • About 0.027 mg of vitamin B2 per 100 g contributes to normal energy metabolism and the protection of cells from oxidative stress.
  • About 0.22 mg of vitamin B3 (niacin) per 100 g contributes to normal energy metabolism, nervous-system function and the maintenance of normal skin.
  • About 216 mg of potassium per 100 g contributes to normal muscle and nervous-system function and the maintenance of normal blood pressure.
  • About 6 mg of magnesium per 100 g contributes to normal energy metabolism and muscle and nervous-system function.
  • About 17 mg of phosphorus per 100 g contributes to normal energy metabolism and the maintenance of normal bones and teeth.
  • About 0.048 mg of copper per 100 g contributes to normal energy production, connective-tissue formation, nervous-system function and iron metabolism.
  • No single food prevents or treats disease. The nutritional value of oroblanco (sweetie) depends on portion size, variety, ripeness and the overall eating pattern.

Oroblanco (Sweetie) nutrition facts

The table covers calories, macronutrients, vitamins, minerals, fatty acids and amino acids where a measured value is available. Values are shown per 100 g and for a 100 g reference serving.

Oroblanco (Sweetie) vitamins, minerals and nutrition facts
NutrientPer 100 g100 g serving
Core values and macronutrients
Energy38 kcal38 kcal
Water89.1 g89.1 g
Protein0.76 g0.76 g
Total fat0.04 g0.04 g
Carbohydrate9.6 g9.6 g
Dietary fiber1 g1 g
Ash0.48 g0.48 g
Cholesterol0 mg0 mg
Minerals
Calcium4 mg4 mg
Iron0.11 mg0.11 mg
Magnesium6 mg6 mg
Phosphorus17 mg17 mg
Potassium216 mg216 mg
Sodium1 mg1 mg
Zinc0.08 mg0.08 mg
Copper0.048 mg0.048 mg
Manganese0.017 mg0.017 mg
Vitamins and vitamin-like compounds
Vitamin C61 mg61 mg
Vitamin B1 (Thiamin)0.034 mg0.034 mg
Vitamin B2 (Riboflavin)0.027 mg0.027 mg
Vitamin B3 (Niacin)0.22 mg0.22 mg
Vitamin B60.036 mg0.036 mg
Vitamin B120 µg0 µg
Vitamin A0 µg RAE0 µg RAE
Retinol0 µg0 µg
Beta-carotene0 µg0 µg
Alpha-carotene0 µg0 µg
Beta-cryptoxanthin10 µg10 µg
Fatty-acid details
Trans fat0 g0 g

How many calories are in Oroblanco (Sweetie)?

100 g (about 3.5 oz) provides approximately 38 kcal. A 100 g reference serving provides approximately 38 kcal. Values vary with variety, ripeness and preparation.

How to use Oroblanco (Sweetie) in the kitchen

Oroblanco (Sweetie) can be eaten on its own when appropriate, added to breakfast bowls, salads or desserts, or used in sauces and drinks. Preparation changes the edible portion and may alter nutrient values.

Cooking, peeling, draining and added oil or sugar can change nutrition values. The calculator scales the recorded reference values by weight.

Direct USDA records are used where available; closest-profile entries are explicitly labelled and remain approximate. Blank fields mean that the source did not report a value. General information only; not medical advice. Primary composition reference: USDA FoodData Central.