For a large number of Americans, oranges are the most popular source of vitamin C. People generally consume this fruit in the form of juice, which provides their body around 140% of the recommended dosage of the important vitamin. However, eating the meaty segments will provide you the added advantage of fiber. Doctors encourage this fruit to people as an excellent source of folic acid, potassium, thiamin and some traces of calcium and magnesium.
Researchers place the origin of this tree in the southeastern region of Asia. Columbus takes the credit 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 since it is 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 handy place in the family of citrus fruits. They are added to an assortment of dishes and snacks, and relished in the form of juice. To retain their freshness, it’s recommended you keep them in the fridge, but this may pose a problem when you need to extract juice.
Oranges are always taken off from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored over the thick-skinned fruit, since they are proven to give more juice than the latter. Similarly, large oranges aren’t as sweet as the small- or medium-sized variety.