Orange juice certified organic production, juicy and sweet. Small.
Precisely spherical fruit orange skin, under which there is another white skin. The flesh is also orange and is presented divided into segments that contain juice and, often, some seed.
Scientific Family: Rutaceae.
Variety: Lane Late, Navel, Navel Lane Late Navel, Navelina, Salustiana, Sanguinelli, Valencia.
Nutritional value: 44 calories per 100 grams.
Grams per serving: 150 to 200 grams.
Features / Benefits: The orange contains 58% mineral salts (potassium, calcium and phosphorus), vitamins A, C, B1, B2, B6, PP. It also contains good levels of pectin and trace elements (iron, copper, zinc, manganese and bromine). Among the many properties of oranges, fruit highlight is a detoxifying, diuretic, aperitif, remineralizing, tònicomuscular, anti-infectious, refreshing, digestive, prevent bleeding, laxative, antiseptic intestinal, urinary, and so on. All these properties make it a fruit recommended in cases of liver disease, constipation, diabetes, uremia, gout and sclerosis, which makes a real and detoxification and internal laundry.
Season: September to June (outdoor), July-August (kept in cold storage).
Production areas: Currently, the orange is one of the most common fruit trees around the world, the main U.S. producers, Brazil, Spain (Valencia, Alicante, Castellon, Sevilla, Murcia, Almería, Málaga, Huelva), Italy , Mexico, India, Israel, Argentina and China.
Plant Name: Naranjo.
Trivia: The orange is thought originating in the region between southwestern China and northwestern India. Under the Arab culture, spread throughout the East. In Europe, the Arabs brought bitter orange X century, although the Sweet did not begin to grow until the XV-XVI century. Europeans imported orange for its colonies of America, Africa and Oceania.
Preparation and consumption: Oranges are taken once as table fruit, peeled, cut and sugar for dessert, in the form of juices, jams, ice creams, fruit salads, cocktails and cakes. Orange juices are easily digested and rich in substances nutritious. Also, both the whole orange as their juice is used in the various international cuisines to accompany many dishes. The jams, compotes and syrups in orange are also very nutritious. Although cooking destroys all the vitamins, some of the minerals and all proteins, have been kept, carbohydrates and fats.