Orange

The tree that produces the orange fruit, whose fruit we enjoy eating from autumn to late spring and whose squeezed fruit juice we drink throughout the year, is a member of the Citrus family (Citrus fruits). Orange trees, whose homeland extends from the countries south of the Himalayas to China, are grown abundantly along the coastlines of the Mediterranean and Aegean regions in our country.

Growing up to 10 m tall, the orange tree is the tallest and longest-living tree in the citrus family. It has a strong root structure, a straight trunk that extends vertically and a smooth branch structure. Its dark green leathery leaves have smooth edges.

The white, fragrant flowers that bloom in spring are thin. When these flowers mature, they produce orange fruit from mid-autumn to late winter, depending on the variety. Washington, one of the important orange varieties, is early, juicy, delicious and seedless. Jaffa is a mid-season variety, seedless and has superior qualities.

Valencia oranges ripen in the late season and can stay on the tree for a long time. They have few seeds and are very juicy. Apart from these, the variety called blood orange with red flesh and juice and other round and small-sized local orange varieties are gradually losing their importance and are only used as squeezed oranges. Oranges are consumed as fresh fruit as well as jam, marmalade, preserves, desserts and juices. The essence extracted from its peel and juice is used in perfumery.

NUTRITIONAL VALUES

The nutritional values of 100 g. fresh orange are as follows: 49 calories; 1.2 g. protein; 12.2 g. carbohydrates; 0 cholesterol; 0.2 g. fat; 0.5 g. fiber; 20 mg. phosphorus; 41 mg. calcium; 0.4 mg. iron; 1 mg. sodium; 200 mg. potassium: 11 mg. magnesium; 200 IU vitamin A: 0.1 mg. vitamin B1; 0.04 mg. vitamin B2; 0.04 mg. vitamin B3; 0.03 mg. vitamin B6; 5 mcg. folic acid; 50 mg. vitamin C and 0.2 mg. vitamin E.

BENEFITS TO OUR HEALTH

In addition to the important nutritional values listed above;

Orange minimizes the risk of developing some types of cancer: According to the results of scientific research, people who consume oranges in abundance are the group with the least risk of developing stomach and pancreatic cancer.

Orange increases the body's resistance to diseases with the high levels of vitamin C it contains: Because it has a lethal effect on some types of viruses.

It reduces bad cholesterol levels with the substance called pectin it contains.

Orange strengthens the capillaries, accelerates blood circulation in the system formed by these vessels, and also prevents blockages in the arteries: With this and the cholesterol-lowering effect mentioned above, orange is a friend of our heart.

It also helps lower high blood pressure with the rich potassium it contains.

To achieve all these effects, oranges should be eaten fresh as much as desired. Although orange juice is rich in vitamin C, potassium and folic acid, drinking it cannot completely replace eating the fresh fruit.