Organic oranges and commercial oranges might look the same, but they do have some big differences. The first you might note is the price, with organic oranges priced higher than their non-organic counterparts. You can determine if the higher price is worth it by realizing what it takes to produce an organic orange juxtaposed against the potentially high cost of commercial oranges on the environment.
Although commercial oranges are exposed to a wide range of chemicals, the chemicals don’t reach the inside of the orange. The peel acts as a natural barrier and, as long as you don’t eat the peel or use it in recipes, you won’t ingest the chemicals that coat the outside of the orange. Organic oranges have the same nutritional values and calories as commercial oranges. A small orange contains 45 calories, 1 gram of protein, 11 grams of carbohydrates, 2 grams of fiber and 9 grams of sugar. It is also loaded with vitamins and minerals, particularly calcium, potassium and vitamins C and A.
Oranges have such a bright, hardy appearance, but their trees are rather delicate. To make sure the best fruits get the nutrients they need to reach full ripeness, the trees will drop younger, smaller oranges when resources are scarce.
Organic oranges grow on certified organic orchards which use no growth hormones or chemicals. Rather than chemical pesticides, organic growers rely on beneficial birds and insects to control pests and disease. They use natural compost and manure as fertilizer instead of chemicals to encourage growth and never use chemical herbicides or fungicides.