Orange

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Orange is the fruit produced by orange (Citrus sinensis), a tree from the family of Rutácea.

The orange is a hybrid fruit created in antiquity from crossing Pomelo with Tangerine. The orange flavor varies from sweet to slightly acid.

Like all citrus, the orange tree is native to Asia, but the region of origin is controversial. Some historians claim that citrus is originated from East Asia, regions that currently include India, China, Bhutan, Myanmar and Malaysia. The earliest description of citrus appears in Chinese literature, around 2000 BC

In fact, according to some researchers the orange was brought from Asia to North Africa and from there to southern Europe, where it would have arrived during the Middle Ages. Europe was brought to the Americas in the Age of Discovery, around 1500.

In many countries the sweet orange is known as Portuguese orange, once were the Portuguese who took it from China to America and this is reflected today in the language of several countries, in Greek its "portokali ", in Turkish "portokal", in Romanian "portocalla and in Italian "portogallo".

It is also in Portugal that is produced one of Europe's most prized oranges: Orange from Algarve.

 

Furthermore before the orange be brought to Europe there was no official name for the color orange. Many called it yellow. Thus, the color orange received its name because of this citrus.

 

Often, this fruit is peeled and natural or squeezed for juice. The pips (small hard lumps) are typically removed, although they may be used in some recipes. The bark can also be used in many culinary dishes, as an ornament, or even to give some flavor. The white layer between the bark and gums, of variable size, is rarely used, despite having a slightly sweet taste. It is recommended to "break" the sour taste of orange in the mouth after finish consuming the fruit.

Oranges are very rich in vitamin C whose main function is assist the body resisting infections, formation of bones and teeth, healing of wounds and burns and vitality of the gums, prevents bleeding and preserves youth. In fact, strengthens the body's defenses against almost all attacks.

It also contains significant amounts of calcium, phosphorus and iron. Calcium acts in the formation of bones and teeth, blood clotting and muscle building. Phosphorus also helps in the formation of bones and teeth and glucose absorption (mainly to nourish the brain, preventing mental fatigue). The iron is part of the energy producer cells and leads to the lungs the oxygen they need.

Vitamin C is a very important nutritional but oranges oxidizes and loses easily. For this not to happen and to maintain better its nutritional qualities, its necessary to take some precautions such as: consuming it at the right point of ripeness, peeling it immediately before consumption, using a blade stainless steel knife preferably once you use another metal that can act negatively on vitamins.

The white layer between the bark and buds, of variable size, is rarely used, despite having a slightly sweet taste. It is recommended to "break" the sour taste of orange in the mouth after finish consuming the fruit.

It is advisable to eat at least an orange per day, thus ensuring the recommended daily intake of vitamin C, as well as a reasonable amount of one of the best levels regulators of cholesterol.

When buying oranges, should give preference to heavier because oranges they have the most amount of juice present. Normally the orange should be firm, without yielding to the pressure of the fingers.

Calories: 100 grams contains about 42 calories.

 

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