The orange is one of the most consumed fruits in France which we enjoy in winter since it is mainly found from December to April on our stalls. It is eaten mainly raw for dessert but it also adds a sweet touch to salads.
Characteristics of orange:
Rich in vitamin C;
Source of fiber;
Low in calories;
Source of calcium and magnesium;
Stimulates the immune system.
Orange: what is it?
Orange ID card
Type: Citrus;
Family: Rutaceae;
Origin: China;
Season: December to April;
Orange color ;
Flavor: Sweet.
Characteristics of orange
When harvested, the orange is a fruit that weighs on average 200g. An orange has a thick, rough skin that contains very juicy flesh divided into quarters.
Differences from related foods
It was long believed that the sour orange and the orange tree belonged to the same botanical species, the second being thought to descend from the first. But modern research indicates that they are 2 very different species, not only in the flavor of their fruit, but in various botanical characteristics.
Word from the nutritionist
The orange is rich in vitamins and in particular in vitamin C. To make the most of its benefits, peel there and consume its quarters directly. One serving corresponds to an orange.
Nutritional values
For 100g of orange:
Nutrients
Quantities
Protein
1.1 g
Lipids
0.36 g
Carbohydrates
7.92 g
Water
86.9 g
Fibers
2.2 g
Vitamin C
57 mg
Vitamin E
0.37 mg
Beta carotene
71 µg
Potassium
151 mg
Calcium
29.7 mg
Magnesium
12.4 mg
9 benefits of orange: why eat it?
Orange is an excellent source of vitamin C. Eating oranges will then help stimulate the immune system and fight against fatigue such as winter colds.
Orange is rich in flavonoids, antioxidant components that fight against free radicals, responsible for aging of the skin and many pathologies. .
The orange contains carbohydrates assimilated to sugars which provide energy quickly to the body.
Poor in lipids and proteins, the orange is a fruit with a low calorie intake that is very suitable for people who want to lose weight.
Its low fiber content, which is in addition to soluble fiber, makes it a very interesting ally for limiting the cholesterol level in the blood.
Thanks to the soluble fibers it contains, orange stimulates digestion gently and reduces digestive disorders.
These same fibers help to regulate the level of cholesterol and triglycerides in the blood. Thus eating oranges helps prevent cardiovascular disease and limits the risk of atherosclerosis.
Orange would prevent certain cancers. Consuming citrus fruits would reduce the risk of cancers of the mouth, pharynx and digestive tract thanks to the antioxidants they contain.
Thanks to carotenoids that will stimulate the production of bone cells and stimulate the absorption of calcium, orange is excellent for your bones.
