Nutritional Value of Oranges
By Sue Smith
Now in season, fresh Florida oranges are a great source of nutritional value. Packed full of vitamin C and other nutrients, a freshly picked orange is a great treat. Ever since early times, oranges have been used to treat diseases and supplement dietary health. For example, oranges have been used to prevent scurvy, a vitamin C deficiency, and were brought to the Caribbean region by Christopher Columbus on his second trip to the new world.
Native to Asia, the orange is thought to be a cross between a pomelo and a tangerine. It is available in many different varieties such as the navel, Valencia, and blood orange. Aside from being loaded with vitamin C to boost the immune system, oranges are also said to help lower cholesterol and lower the chance of certain types of cancer, of which include esophageal and stomach cancers.
Like other fruits, oranges are a good source of fiber. Additionally they are high in calcium and A and B vitamins. Studies have also shown that drinking orange juice as opposed to taking a vitamin C supplement yielded the greatest benefits for the vitamin. Also increasing fruit intake in the diet by just one additional serving daily can reduce the chance of stroke by nearly 4%. This is a very impressive statistic, one that can improve health and save lives.
The leaves of the orange tree can also be steeped into a tea which is one of the best tasting herbal remedies. The oils of the peel can also be used to scent lotions and perfumes as well as candies and baked goods. Orange flavoring as well as orange related vitamins and minerals can also be found in products such as a diet pill, and fiber supplements.
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