Oranges are loved by people but some are not very much attracted to it. As everyone knows orange is abundant source for vitamincThat's not enough! Here follows the list of other health benefits of orange.
1) Orange contains Beta carotene, which is a powerfull antiaxidant guarding the health of our cells.
2) Orange contains Calcium, which a school going knows how important is in healthy bonesand teeth's.
3) Our brain needs folic acid for proper development which is found in Oranges.
4) Blood pressure can be kept in balance with magnesiumfound in Oranges.
5) To maintain a healthy cardiovascular system and to maintain electrolyte balance of cells, one can eatoranges for potassium it provides.
6) The food we take is converted into energy by thiamin found in orange.
Important tip :
The skin or the pith of the orange has as much VITAMINc as the orange so one must try to eat it. You can add some spices to it, if you think it is not edible.
Next time you see a orange don't hesitate to take a piece. Which all fruits do you like? Do you have a list of fruits which you consume daily or frequently? Let us know!
Orange is a tropical to semitropical, evergreen, small flowering tree growing to about 5 to 8 m tall and bears seasonal fruits that measure about 3 inches in diameter and weighs about 100-150 g. Oranges are classified into two general categories, sweet and bitter, with the former being the type most commonly consumed. Popular varieties of the sweet orange include Valencia, Navel, Persian variety and blood orange.
Fruits belonging to citrus group are described as “hesperidium”, (A hesperidium is a scientific term to describe the fruit structure belonging to citrus group. In fact, the fruit is a modified berry with tough, leathery rind. Oranage peel contains many volatile oil glands in pits. Interior flesh is composed of segments, called carpels, made up of numerous fluid-filled vesicles that are actually specialized hair cells).
1) Orange contains Beta carotene, which is a powerfull antiaxidant guarding the health of our cells.
2) Orange contains Calcium, which a school going knows how important is in healthy bonesand teeth's.
3) Our brain needs folic acid for proper development which is found in Oranges.
4) Blood pressure can be kept in balance with magnesiumfound in Oranges.
5) To maintain a healthy cardiovascular system and to maintain electrolyte balance of cells, one can eatoranges for potassium it provides.
6) The food we take is converted into energy by thiamin found in orange.
Important tip :
The skin or the pith of the orange has as much VITAMINc as the orange so one must try to eat it. You can add some spices to it, if you think it is not edible.
Next time you see a orange don't hesitate to take a piece. Which all fruits do you like? Do you have a list of fruits which you consume daily or frequently? Let us know!
Health benefits of oranges
Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin, which is very effective in persons with excess body weight. Pectin, by its action as bulk laxative, helps to protect the mucous membrane of the colon by decreasing its exposure time to toxic substances as well as by binding to cancer causing chemicals in the colon. Pectin has also been shown to reduce blood cholesterol levels by decreasing its re-absorption in the colon by binding to bile acids in the colon.
Oranges, like other citrus fruits, is an excellent source of vitamin C (provides about 60% of DRI); Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and also, scavenge harmful, pro-inflammatory free radicals from the blood.
Orange fruit contains a variety of phytochemicals. Hesperetin and Narigenin are flavonoids found in citrus fruits. Naringenin is found to have a bio-active effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. This substance has also been shown to reduce oxidant injury to DNA in vitro studies.
Oranges also contain very good levels of vitamin A, and other flavonoid antioxidants such as alpha andbeta carotenes, beta-cryptoxanthin, zea-xanthin and lutein. These compounds are known to have antioxidant properties. Vitamin A also required for maintaining healthy mucus membranes and skin and is also essential for vision. Consumption of natural fruits rich in flavonoids helps body to protect from lung and oral cavity cancers.
It is also a very good source of B-complex vitamins such as thiamin, pyridoxine and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.
Orange fruit also contains a very good amount of minerals like potassium and calcium. Potassium in an important component of cell and body fluids helps control heart rate and blood pressure.
Citrus fruits, as such, have long been valued for their wholesome nutritious and antioxidant properties. It is scientifically established that citrus fruits, especially oranges, by virtue of their richness in vitamins and minerals, have many proven health benefits. Moreover, it is now beginning to be appreciated that the other biologically active, non-nutrient compounds found in citrus fruits such as phyto-chemical antioxidants, solubleand insoluble dietary fiber have been found to be helpful in reduction in the risk for cancers, many chronic diseases like arthritis, and from obesity and coronary heart diseases.
| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 47 Kcal | 2.5% |
| Carbohydrates | 11.75 g | 9% |
| Protein | 0.94 g | 1.5% |
| Total Fat | 0.12 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.40 g | 6% |
| Vitamins | ||
| Folates | 30 mcg | 7.5% |
| Niacin | 0.282 mg | 2% |
| Pantothenic acid | 0.250 mg | 5% |
| Pyridoxine | 0.060 mg | 4.5% |
| Riboflavin | 0.040 mg | 3% |
| Thiamin | 0.100 mg | 8% |
| Vitamin C | 53.2 mg | 90% |
| Vitamin A | 225 IU | 7.5% |
| Vitamin E | 0.18 mg | 1% |
| Vitamin K | 0 mcg | 0% |
| Electrolytes | ||
| Sodium | 0 mg | 0% |
| Potassium | 169 mg | 3.5% |
| Minerals | ||
| Calcium | 40 mg | 4% |
| Copper | 39 mcg | 4% |
| Iron | 0.10 mg | 1% |
| Magnesium | 10 mg | 2.5% |
| Manganese | 0.024 mg | 1% |
| Zinc | 0.08 mg | 1% |
| Phyto-nutrients | ||
| Carotene-β | 71 mcg | -- |
| Carotene-α | 11 mcg | -- |
| Crypto-xanthin-β | 116 mcg | -- |
| Lutein-zeaxanthin | 129 mcg | -- |
| Lycopene | 0 mcg | -- |
Selection and storage
Orange fruit season begins from October and lasts till February. Mature fruits are usually harvested from the tree by mechanically and tend to get some superficial injuries. Such small abrasions on the fruit surfaces usually do not impact the quality of the fruit.
In the store, buy fresh fruits that feature firmness, yet yield slightly to gentle pressure but recoils immediately. Fresh oranges have bright color, devoid of any wrinkles on the skin, should feel heavy for their size and emanate sweet aroma. Avoid overtly soften fruits with spots and mold as they tend to perish early.
Oranges can be kept at room temperature for a week or so and but keep well for up to two weeks in the fruit/vegetable compartment of the home refrigerator. Keep them loose in the fruit container and place in cool area away from excessive moisture as they tend to get mold infection early. Store freshly squeezed orange juice inside the freezer compartment for later use. Store dried orange zest in a cool, dry place in an airtight glass container away from moisture.
Preparation and serving tips
Orange fruit can be carried to any place without much cumbersome. Fresh oranges can be eaten at anytime, anywhere; just wash them under running water to remove surface dirt and any pesticide residues, peel the skin and enjoy!
Remove skin after scoring superficially on the skin with your fingers or using a knife. Remove rind and fibers and gently peel off membranes and seeds. They are usually eaten this way. They can also eaten by slicing the fruit horizontally into two halves and scooping out sections of the halves with a spoon.
Orange fruit juice is also as much popular as raw ones; however, use raw fruits instead of juice for the maximum benefit of antioxidants. Fiber content in the fruit is also lessened to a great degree in the juice. If you wish to go for fresh orange juice, then prepare it yourself at home instead of commercial drinks that may contain preservatives and artificial colorants. Bring the fruit to room temperature if kept in the refrigerator.
The outermost part of the rind grated using zester to produce orange zest, which also have many culinary values for its flavor rich oil glands.
Here are some Serving tips:
- Orange fruit sections are a great addition to green and fruit salads.
- Orange fruit juice can be a re-freshening intra-day drink.
- The fruit is also used in the preparation of desserts, jams, and jellies.
- Orange zest (peel) is also used in preparation of popular dishes for its rich flavor.
- Dried orange blossoms and leaves are used as herbal tea.
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