Prior to 1920 the orange was mainly considered a dessert fruit.
The spread of orange-juice drinking, in contrast with eating of the fresh fruit, significantly increased the per capita consumption of oranges. Also important was the growing appreciation of the dietary value of citrus fruits; oranges are rich in vitamin C and also provide some vitamin A.
As most of us might know, the orange is most well known for its high content of Vitamin C (60mg per 100g of edible fruit). This high Vitamin C content helps boost the immune system, supports collagen and benefits those with weak gums and teeth. Vitamin C also aids iron digestion. It is therefore a good idea when consuming foods high in iron, to have a food rich in Vit C either in combination or straight after.
Oranges also contain carotenoids, bioflavonoid - antioxidants which all fight cancer and may help protect against heart disease. Oranges are a good source of the crucial B-vitamin folate, which is essential in preventing birth defects and fighting heart disease.
Oranges, as well as other fruits, contain a water-soluble fiber called pectin. Studies show that pectin helps reduce blood cholesterol levels. This may explain why individuals who eat several servings daily of fruits, such as oranges, and vegetables have a lower risk for heart disease.
The inner white lining contains properties that when placed directly on the eyelids, helps to dissolve eye cysts.
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