For a large number of Americans, oranges are the most popular source for vitamin C. People generally consume this fruit in the form of juice, which gives their body around 140% of the recommended dose of the essential vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors encourage this fruit to people as a superb source of folic acid, potassium, thiamin and some traces of calcium and magnesium.
Researchers place the origin of this tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of the fruit to the U.S., which has now become a significant hub for growing and exporting this fruit. Earlier, the fruit was quite expensive as it’s not easily grown in cool climates, but now it’s known to be the third-most popular fruit, right after apples and apples.
Oranges hold a handy place in the household of citrus fruits. They’re added to an assortment of dishes and snacks, and relished in the kind of juice. To maintain their freshness, it is suggested you keep them in the fridge, but this may pose a problem if you want to extract juice. Juice is best taken from oranges kept at room temperature.
Oranges are always taken off from the branches of trees when they’re ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, as they’re known to give more juice than the latter. Similarly, large oranges are not as sweet as the little – or medium-sized selection.