This seminar work is focused on the nutritional benefits of orange. Citrus sinensis (L.), family Rutaceae, is one of the major commercial fruit crops that are widely consumed both as fresh fruit or juice due to its high vitamin C content and antioxidant potential. Sweet orange (Citrus sinensis) is extensively processed by the manufacturing industry in order to obtain natural juices, pulps, and candies, and these extracts have been demonstrated to be a vital dietary sources of vitamin C, liminoids, synephrine, hesperidin, polyphenols, pectins, calcium, potassium, thiamine, niacin, and magnesium. We have discussed extensively the nutritional benefits of orange.