For a high number of Americans, oranges are the most popular source of vitamin C. People generally consume this fruit in the kind of juice, which gives their body about 140% of the recommended dose of the important vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors promote this fruit to people 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 to the U.S., which has become a significant hub for growing and exporting this fruit. Earlier, the fruit was very expensive as it’s not easily grown in cool climates, but now it’s regarded as the third-most popular fruit, right after apples and bananas.
Oranges hold a useful place in the household of citrus fruits. They’re added to an range of snacks and dishes, and relished in the form of juice. Their extensive use in everyday life is due to their ready availability throughout the year. To retain their freshness, it’s suggested you keep them in the fridge, but this might pose a problem when you want to extract juice.
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, as they’re known to give more juice than the latter. Similarly, large oranges are not as sweet as the little – or medium-sized variety.