For a high number of Americans, oranges are the most popular resource of vitamin C. People generally consume this fruit in the kind of juice, which provides their body about 140 percent of the recommended dosage of the essential vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors promote this fruit to people as an excellent source of folic acid, potassium, thiamin and some traces of magnesium and calcium.
Researchers set the origin of the tree in the southeastern region of Asia. Columbus takes the charge of bringing the seeds of this fruit into the U.S., which has become a major hub for exporting and growing this fruit. Earlier, the fruit was very expensive since it is not easily grown in cool climates, but today it is regarded as the third-most popular fruit, right after apples and bananas.
Oranges hold a handy place in the household of citrus fruits. They are added to an range of snacks and dishes, and relished in the kind of juice. Their extensive use in everyday life is due to their ready availability throughout the year. Growers harvest the crop mostly in the cold season, which begins from late September and goes on till April. To maintain their freshness, it’s suggested you keep them in the fridge, but this may pose a problem if you want to extract juice. Juice is best taken from oranges kept at room temperature.
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, as they are proven to provide more juice than the latter. Similarly, large oranges are not as sweet as the small- or medium-sized selection.