# Accordion >> Overview ||10
An accordion is a vertically stacked set of interactive headings that each contain a title representing a section of content. It allows users to toggle the display of sections of content.
```js script import { html as previewHtml } from '@mdjs/mdjs-preview'; ``` ```js preview-story import { html, LitElement } from 'lit'; import { ScopedElementsMixin } from '@open-wc/scoped-elements/lit-element.js'; import { LionAccordion } from '@lion/ui/accordion.js'; class MyComponent extends ScopedElementsMixin(LitElement) { static get scopedElements() { return { 'lion-accordion': LionAccordion }; } render() { return html`The taste of oranges is determined mainly by the relative ratios of sugars and acids, whereas orange aroma derives from volatile organic compounds, including alcohols, aldehydes, ketones, terpenes, and esters. Bitter limonoid compounds, such as limonin, decrease gradually during development, whereas volatile aroma compounds tend to peak in mid– to late–season development. Taste quality tends to improve later in harvests when there is a higher sugar/acid ratio with less bitterness. As a citrus fruit, the orange is acidic, with pH levels ranging from 2.9 to 4.0. Link
Sensory qualities vary according to genetic background, environmental conditions during development, ripeness at harvest, postharvest conditions, and storage duration.
Orange flesh is 87% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). In a 100 gram reference amount, orange flesh provides 47 calories, and is a rich source of vitamin C, providing 64% of the Daily Value. No other micronutrients are present in significant amounts (table).
Orange flesh is 87% water, 12% carbohydrates, 1% protein, and contains negligible fat (table). In a 100 gram reference amount, orange flesh provides 47 calories, and is a rich source of vitamin C, providing 64% of the Daily Value. No other micronutrients are present in significant amounts (table).