Oranges

Oranges, Fruit, Vitamins, Fruits

For a large number of Americans, oranges are the most popular source of vitamin C. People generally consume this fruit in the kind of juice, which provides their body around 140% of the recommended dosage of the important vitamin. However, eating the meaty segments will provide you the added advantage of fiber. Doctors encourage this fruit to individuals as a superb source of folic acid, potassium, thiamin and a few traces of magnesium and calcium.

Researchers place the origin of the tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of the fruit into the U.S., which has now become a significant hub for exporting and growing this fruit. Earlier, the fruit was quite expensive as it’s not easily grown in cool climates, but now it is regarded as the third-most popular fruit, right after apples and bananas.

Oranges hold a useful position in the household of citrus fruits. They’re added to an range of snacks and dishes, and relished in the form of juice. To retain their freshness, it is recommended you keep them in the fridge, but this might pose a problem if you want to extract juice. Juice is best taken from oranges kept at room temperature.

Oranges are always removed from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, since they are known to provide more juice than the latter. Similarly, large oranges aren’t as sweet as the small- or medium-sized variety.

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