More than any other fruit, the orange is associated with and valued for its vitamin C content. It is, in fact, the primary source of vitamin C . But oranges have more to offer nutritionally than just this one nutrient. A small orange (about five ounces) contains generous levels of folate (folic acid), potassium, and thiamin, as well as some calcium and magnesium. And compared to other citrus fruits, oranges have a broader range of uses: They can be added to various cooked or cold dishes, eaten as snacks, or squeezed for their delicious juice.
oranges come from semitropical evergreen trees that are thought to be native to Southeast Asia, although they are now commonly grown in southern California, southern Florida and other subtropical areas. Although they are widely known as fruits, they are actually berries. Oranges are characterized by thick, leathery rinds containing juicy, fibrous flesh. They are rich sources of several vitamins essential for proper health.
The orange is one of the most common and popular fruit. It is well-liked because of its easy availability all year round, dense nutrition, and it tastes good.
A medium orange contains about .595 mg of niacin -- about 3.7 percent of the recommended daily intake. Niacin aids in proper blood circulation and promotes skin health. This vitamin supports nervous system function and helps your body metabolize proteins and fats from food sources. Niacin may also lower blood cholesterol levels,
Oranges are rich in a compound called citrus limonoids, which help to prevent cancers of the breast, colon, lung, mouth, skin and stomach. In laboratory tests animals and human cells both benefited from citrus limonoids in the fight against these cancers.
There are oranges that are sweet, bitter and sour, so you'll need to know the variety you're buying. The sweet variety are usually more fragrant. They include Valencia, Navel and Jaffa oranges which are ideal for making juices.
In the orange family, there are also the Mandarin oranges (with loose skin), Clementine (loose skin and seedless), the tangerine (orange-red Mandarin), the Minneola (cross between tangerine and grapefruit), the blood orange that has dark burgundy colored flesh, kumquat, and a few other lesser known ones.
important to give oranges to children under the age of two years. A new study shows that children who ate oranges four to six times a week in infancy had a lower risk of childhood leukemia. This may be due to the Vitamin C and anti-toxins present in the fruit that protects the DNA of children from environmental pollution and other factors that lead to leukemia..
For optimum health benefits for the entire family, keep a good supply of oranges in your refrigerator. They are a refreshing healthy snack for people of all ages. Delicious and wonderful to eat, they also protect our bodies from cancers of all types.
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