The scientific name for the common sweet orange is Citrus sinensis. Varieties of bitter orange are known to scientists as Citrus aurantium, Citrus bigaradia, Citrus vulgaris and Aurantii pericarpium. There is no specific scientific name for the leaves of orange trees.
Dried orange leaves and blossoms can be used to make herbal tea. The fruit can be peeled and enjoyed as-is or squeezed into juice. Sliced oranges are used to make fruit salad, marmalade and sweet desserts.
Oranges are an excellent source of vitamin C. A serving of orange delivers lesser amounts of vitamin A and vitamin E, along with niacin, calcium, copper and thiamin. A typical raw orange comprises 9 percent carbohydrates, 1.5 percent protein and no cholesterol.