Orange Fruit (With Pictures)- Benefits of Orange Juice
Botanical Name: Citrus aurantium
Family Name : Rutaceae
Orange is a beautiful gift of nature. It is one of the popular fruits of citrus family. It is very delicious and nourishing fruit. Oranges are oval to sphere-shaped fruits with leathery, porous skin. Their color ranges from orange to red-orange. Oranges may be confused with other citrus fruits, such as grapefruits and tangerines.
The orange tree, reaching 25 ft (7.5 m) or, with great age, up to 50 ft (15 m), has a rounded crown of slender branches. The twigs are twisted and angled when young and may bear slender, semi-flexible, bluntish spines in the leaf axils . Borne singly or in clusters of 2 to 6, the sweetly fragrant white flowers, about 2 in (5 cm) wide, have a saucer-shaped, 5-pointed calyx and 5 oblong, white petals, and 20 to 25 stamens with conspicuous yellow anthers.
Food Value of orange
Starch of the orange is predigested food which changes into readily assimilable sugar by sun rays. That's why it is readily absorbed in the blood. It produces heat and energy in the body immediately after its use. Daily use of orange juice prevents common cold, influenza and bleeding gums. It keeps one healthy and strong and contributes towards longevity. Orange juice suits young & old and can be recommended in all kinds of diseases.
Analysis of 100 gms edible part of 0range gives the following composition:
Medicinal Uses & benefits
Orange Juice and other products
Oranges are widely grown in warm climates worldwide, and the flavors of orange vary from sweet to sour. The fruit is commonly peeled and eaten fresh, or squeezed for its juice. It has a thick bitter rind that is usually discarded, but can be processed into animal feed by removing water using pressure and heat. It is also used in certain recipes as flavoring or a garnish. The outer-most layer of the rind is grated or thinly veneered with a tool called a zester, to produce orange zest, popular in cooking because it has a flavor similar to the fleshy inner part of the orange. The white part of the rind, called the pericarp or pith, is a source of pectin.
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