Orange is an excellent source of vitamin C, beta-carotene and B vitamins. Orange is worth eating with the membranes separating the fruit particles – they are a good source of fiber and flavonoids to enhance the effect of vitamin C. Orange oil has calming and antidepressant properties.
Oranges are fruits whose healing and nutritional qualities were the first to be appreciated by the people of southern China, where it comes from.In Europe, its pro-health activity is known only from the 16th century. Sweet-acid fruits are eaten raw, orange juice is squeezed out of them or used for preserves.From the skin of fruits, flowers and young shoots, essential oils are obtained.Candied orange peel is used in baking and confectionery.
Oranges – properties. What vitamins contain oranges?
Orange has a lot of beta-carotene and vitamin C and water.Water perfectly flushes toxins from the body, and vitamin C is a valued antioxidant that neutralizes aggressive oxygen particles arising, among others,because of stress, smoking, alcohol, low sleep.One orange covers the daily demand for vitamin C. Red oranges, besides beta-carotene, also produce anthocyanins, responsible for the characteristic, blood-red color of ripe fruit.
Oranges also provide a lot of B vitamins (including folic acid) beneficial to the skin and nerves and valuable potassium, which determines the correct blood pressure and heart rhythm.They contain substances blocking the first phase of cancer cells formation and compounds with antibacterial activity.
Oranges abound in dietary fiber, which improves metabolism.It is worth eating oranges together with the films separating the particles and the white part of the skin.For there are flavonoids that enhance the effect of vitamin C. This is why vitamin C of natural origin is better absorbed than its synthetic equivalent.
Oranges are a rich source of polyphenolic compounds, both phenolic acids and flavonoids.Oranges contain such compounds as flavanones, hesperidin, naringenin.The total polyphenol compounds in orange juice is 370-7100 mg / l, for comparison – 23-250 mg / l in malt.A glass (250 ml) of orange juice can provide from 100 mg to 1.8 g total polyphenols.
Oranges and orange juice have anticancer properties
Oranges, and more specifically the juice squeezed out of them, have their anti-cancer properties thanks to the already mentioned flavonoids (eg hesperidin or naringenin).It has been proven that drinking orange juice reduces the risk of leukemia in children and has a chemopreventive effect in breast, liver and colon cancer.However, the juice of oranges drunk in too large amounts may have toxic effects – the results of the analysis of available studies show the Nutrition and Cancer magazine.May cause hyperkalemia (increased levels of potassium in the blood).Children, people with hypertension, diabetes and impaired renal function are especially vulnerable to harmful effects of juice.
Oranges and slimming
Oranges have slimming properties.An average orange provides about 70 kcal.Oranges are also rich in fiber, which gives you a feeling of fullness for a long time.In addition, the oranges have a low glycemic index (IG = 42), so that does not raise blood glucose rapidly, thereby not stimulating the rapid increase in insulin in the blood.
Oranges and pregnancy
Oranges, like all citrus fruits, can cause allergies, so pregnant women should eat them in small amounts to minimize the risk of it.Before eating oranges, wash them thoroughly (it is best to scrub with a brush under hot water), because the chemicals with which they are coated can be harmful to the child.
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