Orange: properties, nutritional values and benefits in the kitchen

Orange is a plant that belongs to the Rutaceae family. Its fruits are harvested in the period including early November and late May, there are various types.

The most common and distinguishable varieties of oranges in red and blonde quality, and the most common are:

  • Tarot
  • dogwood
  • Moro
  • Washinton Navel
  • Valencia
  • Pretty Woman

The red orange, represents the noblest citrus in Sicily for about 2,000 years, typical of the territories of eastern Sicily (tarocco, moro, sanguinello) its dark color is given by red pigments, belonging to the anthocyanin family,

Oranges properties:

The orange fruit is rich in many vitamins and minerals:

  • Flavonoids (they are polyphenolic compounds that generally have anti-oxidant and vaso-protective properties).
  • Hydroxycinnamic acids
  • Vitamin C (ascorbic acid)
  • Vitamin A
  • Complex B vitamins
  • Phosphorus
  • Magnesium
  • Potassium

Substances with great antioxidant properties that counteract cellular aging by protecting cells from free radical DNA damage and lipid peroxidation involved in atherosclerosis processes.

Rutin, a flavonoic gluicoside, is best found in the white substance, ie under the skin, promotes the absorption of vitamin C, has properties

  • Cappillaro-protective
  • Anti-oxidants
  • Anti-allergic.

Esperidine is found in the orange pulp, it has anti-inflammatory and capillary-protective effects.

Orange is a very precious fruit because it has anti-tumor, anti-inflammatory, detoxifying and protective properties on blood vessels. Furthermore, vitamin C (ascorbic acid) allows our body to better absorb iron, giving the orange its anti-anemic properties.

The orange is also used in dermatological cosmetics for its anti-wrinkle properties.

Oranges cannot be missing in our daily diet. Two oranges usually ensure the daily requirement of vitamin C, useful for protecting our body from infectious diseases, especially flu.

The use of orange in the kitchen

Its use in the kitchen is varied, we could list many ways for its consumption, we can use it for the preparation of desserts, jams, original and fresh salads, in fruit salads, and for the preparation of cocktails.

Orange juice is recommended as a tonic, always due to its high vitamin content (especially ascorbic acid, which on average fluctuates at 50-90 mg. Per 100 ml of orange juice, besides being excellent and appreciated by all great and old.

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