Oranges fall into three broad types: sweet, loose-skinned, and bitter. Their juicy pulp may contain seeds depending on cultivar, and all supply abundant vitamin C plus modest amounts of B vitamins and minerals. Citrus sinensis, the sweet orange, dominates commercial production for fresh eating and juice extraction, with familiar cultivars including navel, Valencia, and blood oranges. Loose-skinned kinds such as mandarins and tangerines peel easily for snacking. Bitter or Seville oranges are too sour for raw eating but essential for marmalade, flavorings, and liqueurs. In citrus processing, variety selection, maturity, and handling determine juice yield, flavor, and storage life across fresh and processed markets.