Nutritional value of oranges, benefits of eating oranges

Oranges are one of the most common fruits. Although they grow in the south, people in the north can now eat them as well. They are nutritious.

Orange Introduction

Oranges are the mature fruits of various citrus species such as the Rutaceae plant Fukuju or Zhuju. Oranges are often collectively referred to as citrus fruits together with tangerines. They are brightly colored, sweet and sour, and are one of the most common fruits in daily life.

Nutritional value of oranges

1. Oranges are rich in vitamin C and citric acid. The former has a beauty effect, while the latter has an anti-fatigue effect;

2. The thin skin inside the orange contains dietary fiber and pectin, which can promote bowel movements and lower cholesterol;

3. Hesperidin can strengthen the toughness of capillaries, lower blood pressure, and dilate the coronary arteries of the heart. Therefore, oranges are foods that prevent coronary heart disease and arteriosclerosis. Studies have shown that eating citrus can reduce the cholesterol deposited in the arteries and help reverse atherosclerosis.

4. In fresh citrus juice, there is a substance called "Nomi Ling" which has strong anti-cancer activity. It can decompose carcinogenic chemicals, inhibit and block the growth of cancer cells, increase the activity of detoxifying enzymes in the human body by several times, prevent carcinogens from damaging the cell nucleus, and protect the integrity of genes.

Effects of eating oranges

Oranges are sweet and sour, cool in nature, and enter the lung and stomach meridians;

It has the effects of appetizing, regulating qi, quenching thirst and moistening the lungs;

It is mainly used to treat chest and diaphragmatic qi stagnation, vomiting, loss of appetite, insufficient stomach yin, dry mouth, lung heat cough and excessive drinking.