Citrus Juicers · Updated November 14, 2026 · By Editorial Team

How much juice is in one orange?

Quick answer. A medium orange gives about 1/3 cup (5 to 6 tablespoons) of juice; range 5.5 to 8 tablespoons (USDA 86 g; NDSU 6 to 8 tablespoons), two sources. An 8 fl oz glass takes 2 to 3 medium oranges.

1 medium orange gives about 5.5 to 8 tbsp of juice.

For 1/2 cup you need about 1 to 2 medium oranges.

Two sources USDA FoodData Central and NDSU Extension together give this range.

Unit	Juice
tsp	16.65 to 24
tbsp	5.55 to 8
fl oz	2.77 to 4
cup	0.35 to 0.5
ml	82 to 118

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Glass-of-juice table: how many oranges?

Counts are whole oranges, rounded up. The first number assumes juicy fruit and the second the low end of the range. Calories and sugars are for the juice in the glass, from USDA's entry for orange juice (chilled), which is not freshly squeezed juice but is the closest USDA listing.

Oranges per glass of juice
Glass	Small oranges	Medium oranges	Large oranges	Calories	Sugars
Small juice glass, 4 fl oz	2	1 to 2	1 to 2	60 kcal	10 g
6 fl oz	3	2 to 3	2	90 kcal	15 g
Standard glass, 8 fl oz (1 cup)	3 to 4	2 to 3	2 to 3	120 kcal	21 g
12 fl oz	5 to 6	3 to 5	3 to 4	180 kcal	31 g
Pint, 16 fl oz	6 to 8	4 to 6	3 to 5	240 kcal	41 g

Orange juice by size

USDA gives edible weights for three orange sizes: 96 g, 131 g and 184 g. We scale the medium range by those weights.

Small4.1 to 5.9 tbsp
Medium5.5 to 8 tbsp
Large7.8 to 11.2 tbsp

Juice per orange by size
Size	Edible fruit (FDC)	Juice, tablespoons	Juice, ml	Juice, fl oz
Small	96 g	4.1 to 5.9	60 to 87	2 to 2.9
Medium	131 g	5.5 to 8	82 to 118	2.8 to 4
Large	184 g	7.8 to 11.2	115 to 166	3.9 to 5.6

A glass of juice against a whole orange

Juice and whole fruit are close on calories and sugar, but the fiber is mostly gone.

	Calories	Sugars	Fiber	Potassium
1 medium orange, 131 g (USDA, raw)	60 kcal	12 g	3.1 g	237 mg
1 cup (8 fl oz) orange juice, chilled	120 kcal	21 g	0.7 g	441 mg

USDA FoodData Central: Oranges, raw, all commercial varieties (FDC 169097); Orange juice, chilled, includes from concentrate (FDC 169100).

Sugar. Juice keeps the sugar and loses most of the fiber. People managing blood sugar should favour vegetable-heavy, low-fruit recipes and ask their doctor. Source: CDC, Rethink Your Drink.

Unpasteurized juice. Homemade and raw juice is not pasteurized. Pregnant people, young children, older adults and people with weakened immune systems should drink it right after making it from washed produce, or choose pasteurized juice. Source: FDA, Talking About Juice Safety.

Orange zest and peel

NDSU Extension lists the fresh peel of one medium orange as 2 to 3 tablespoons grated, and 1 tablespoon of dried orange peel as 2 to 3 tablespoons of grated fresh peel.

Medium oranges	Grated peel (fresh)
1	2 to 3 tbsp
2	4 to 6 tbsp
3	6 to 9 tbsp

Two sources, one range

USDA FoodData Central lists 86 g of juice per orange (about 5.5 tablespoons) and NDSU Extension says 6 to 8 tablespoons, so we show 5.5 to 8. If you need a precise figure for a recipe, squeeze one orange and measure it.

All values read on 2026-11-14, logged in content/data/sources.json. The official USDA Food Buying Guide could not be opened from our build machine (it blocks automated requests), so no figure is taken from it. Size rows scale the medium figure by USDA edible fruit weight; that scaling is our assumption, not a published yield.

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