Oranges (Fresh)

Meal Component Contribution:
1/2 cup fruit
Number of Portions: 100 Size of Portion: 1 each
Recipe HACCP Process: #1 - No cook

INGREDIENT	MEASURE (FOR 100 SERVINGS)
Oranges, Assorted Varieties, Raw, #621	100 each

1.	Rinse fruit under cool running water. Drain.
2.	Portion 1 orange per serving. Each portion provides 1/2 cup of fruit. CCP: Refrigerate fruit for service at 41 degrees F or lower. Any leftover fruit should be refrigerated for service later in the week.

Use commodity products or Department of Defense (DoD) Fresh Fruit and Vegetable Program products when available.

Calories

Carbohydrates

15.22 g

Dietary Fiber

3.07 g

Protein

1.22 g

Sodium

0.00 mg

Total Fat

0.16 g

Sat. Fat

0.03 g

Trans Fat

0.00 g