The best of times, indicated to prepare a good natural juice. The orange contains 58% minerals (potassium, calcium and phosphorus), vitamins A, C, B1, B2, B6, PP.

Precisely spherical fruit orange skin, under which there is another white skin. The flesh is also orange and will be divided into sections that contain juice and often, some seed.

Family: Citrus.

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: 150-200 grams.

Features / Benefits: 58% orange contains 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, appetizing, remineralizing, tònicomuscular, anti-infectious, refreshing, gastrointestinal, hemorrhagic, laxative, antiseptic intestinal, urinary, etc.. All these properties make it a fruit recommended in cases of liver disease, constipation, diabetes, uremia, gout and sclerosis, and that makes a real detoxification and internal laundry.

Season: September to June (outdoor) from July to August (cold storages).

Production areas: Currently, the orange is one of the most widespread fruit trees all over 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 believed native to the region between southwestern China and northwestern India. Under the Arab culture, spread throughout the East. In Europe, the Arabs took the bitter orange X century, but the candy did not begin to grow until the XV-XVI century. Europeans imported the orange for its colonies in America, Africa and Oceania.

Preparation and Consumption: Oranges are taken once as table fruit, peeled, cut and sugar for dessert, a juice, jams, ice creams, fruit salads, cocktails and cakes. Orange juices are easily digested and rich in nutrients. Also, both the whole orange as their juice is used in the various international cuisines to accompany many dishes. Jams, compotes and syrups in orange are also very nutritious. While cooking destroys all the vitamins, some of the minerals and all proteins, have been kept, carbohydrates and fats.