orange

Orange (English: orange; scientific name: Citrus reticulata) is a fruit of the genus Citrus in the Rutaceae family. Both "ju" (jú) and "jié" (jié) are standard characters in modern Chinese. However, when "ju" means orange, it is a colloquial form of "ju" [1]. In some dialects of Guangdong, the two characters are homophonic, and "ju" has also been used as a simplified form of "ju". In the Minnan dialect, orange is called "ganzi". In the dialects of the Southwestern Mandarin region, it is called "ganzi" or "ganer".

Nutritional value of oranges

The edible part of oranges is about 76%. Every 100g contains about 176kj of energy, 88.2g of water, 0.8g of protein, 0.4g of fat, 1.4g of dietary fiber, 8.9g of carbohydrates, 16605mg of carotene, 2775mg of retinol equivalent, 0.05mg of thiamine, 0.04mg of riboflavin, 0.2mg of niacin, 19mg of vitamin C, 0.45mg of vitamin E, 177mg of potassium, 1.3mg of sodium, 19mg of calcium, 16mg of magnesium, 0.2mg of iron, 0.05mg of manganese, 0.1mg of zinc, 0.07mg of copper, 18mg of phosphorus, and 0.455g of selenium. It also contains substances such as hesperidin and citric acid that maintain the elasticity of blood vessels.

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

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, so oranges are foods that prevent coronary heart disease and arteriosclerosis;

4. Studies have confirmed that there is a substance called "Nomilin" in fresh citrus juice that has strong anti-cancer activity. It can decompose carcinogenic chemicals, inhibit and block the growth of cancer cells, and can double the activity of detoxifying enzymes in the human body, preventing carcinogens from damaging the cell nucleus and protecting the integrity of genes.

5. Orange flesh, skin, veins, core and leaves are all medicines. Orange peel, also known as tangerine peel, is one of the important medicines. The Compendium of Materia Medica says that tangerine peel is "tonifying when used with tonic medicines; purgative when used with laxatives; ascending when used with ascending medicines; descending when used with descending medicines.

The efficacy and function of oranges

1. Promotes bowel movements

Oranges are high in dietary fiber, and eating more can promote bowel movements.

2. Lowers Cholesterol

Rich in dietary fiber, it is not only beneficial to gastrointestinal motility, but the pectin in oranges can also reduce the risk of cholesterol.

3. Eliminate fatigue

The citric acid content in oranges is very high, and citric acid not only has the effect of stimulating appetite, but also has the effect of eliminating fatigue.

4. Beauty

Oranges have a beauty-enhancing effect because they have the highest vitamin C content. Eating more oranges can not only keep your skin moisturized, but also help inhibit the formation of melanin.

5. Protect cardiovascular system

Healthy hesperidin can strengthen the elasticity 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 confirmed that eating citrus fruits can reduce the cholesterol deposited in the arteries and help reverse atherosclerosis.

6. Anti-cancer

Fresh citrus juice contains 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.

7. Auxiliary treatment of diseases

Oranges can also assist in the treatment of a variety of diseases, such as breast lumps and pain, meridian pain, gastrointestinal discomfort, etc.

Medicinal value of oranges

Oranges are sweet and sour in taste and warm in nature, and they can be used to treat chest and diaphragm qi stagnation, vomiting and poor appetite, insufficient stomach yin, dry mouth, lung heat cough and excessive drinking. Oranges have the effects of appetizing, quenching thirst and moistening the lungs. The rich nutrients in oranges have the effects of lowering blood lipids and resisting atherosclerosis, which are very beneficial for preventing the occurrence of cardiovascular diseases. Oranges are rich in vitamin C and citric acid, the former has a beauty effect, and the latter has the effect of eliminating fatigue. The thin inner skin of oranges contains dietary fiber and pectin, which can promote defecation and lower cholesterol. Oranges are treasures all over: not only the pulp has high medicinal value, but also its skin, core, veins and leaves. Orange peel is called tangerine peel when used as medicine, which has the effects of regulating qi and drying dampness, resolving phlegm and relieving cough, strengthening the spleen and stomach, and is often used to prevent and treat chest and flank pain, hernia, breast swelling, breast lumps, stomachache, food accumulation, and gas transmission. The fruit core is called tangerine core, which has the effect of dispersing nodules and relieving pain. It is often used clinically to treat testicular swelling and pain, mastitis swelling and pain, etc.; tangerine peel is the network of meridians on the tangerine pulp, which has the effect of dredging meridians and resolving phlegm, relieving qi and activating blood circulation, and is often used to treat phlegm stagnation and cough.

Side effects and contraindications of eating oranges

1. There is no scientific basis for the saying that oranges and milk should not be eaten together

There is a saying that "milk and citrus should not be paired together", and the reason is: "Citrus fruits or juices contain organic acids, and acids can denature and coagulate the protein in milk. After the protein is denatured, it is difficult to absorb."

In fact, the liquid in the human stomach is acidic. The pH value of gastric acid (mainly hydrochloric acid) is between 1 and 3, which is a strong acid, thousands of times higher than the acidity of fruit juice. After milk enters the stomach, the protein it contains must be denatured and coagulated by gastric acid. This is an inevitable process for protein digestion and absorption. Therefore, adding sour substances to milk (or eating them at the same time), such as citrus fruits or juice, is just conducive to the digestion and absorption of milk (the same is true for other foods).

Therefore, milk is rich in high-quality protein, calcium, vitamin A, vitamin B group, etc., while citrus fruits are rich in sugar, potassium, trace elements, vitamin C, dietary fiber, etc. The combination of the two is perfect. Similarly, citrus juice and milk are also very good together;

2. Avoid eating oranges when taking medicine

Oranges are rich in fruit acid and vitamin C. People taking vitamin K, sulfonamides, spironolactone, triamterene, and potassium supplements should avoid eating oranges.

3. Avoid using fresh orange peel to make tea

Most oranges are soaked in preservatives before being put on the market after being picked. The preservative is a chemical agent. The soaked oranges have no effect on the flesh, but the preservatives remaining on the orange peel are difficult to wash off with clean water. If such orange peels are used to make tea instead of tea, it will be harmful to your health.

4. Eating too many oranges can cause kidney stones

Oranges are high in water content and rich in nutrients, including vitamin C, citric acid, glucose and more than ten other nutrients. If eaten properly, they can nourish the body, especially for patients with chronic hepatitis and hypertension. Eating more tangerines can improve the liver's detoxification function, accelerate cholesterol conversion and prevent arteriosclerosis. Proper consumption can increase appetite, but improper consumption is not beneficial.

5. Eating too many oranges can cause internal heat

Oranges are warm in nature, and eating too much can easily cause internal heat, mouth sores, dry mouth, sore throat, constipation, etc. Because orange pulp contains certain organic acids, in order to avoid irritation to the gastric mucosa and cause discomfort, it is best not to eat oranges on an empty stomach.

6. Children should not eat too many oranges.

Oranges are rich in carotene. If you eat large amounts of it, about 500 grams a day for two months, you may develop hypercarotenemia, which manifests as yellowing of the skin of the hands and soles, gradually spreading throughout the body, and may be accompanied by nausea, vomiting, loss of appetite, general fatigue, etc. It is sometimes easily confused with hepatitis.

Carotene is converted into vitamin A in the liver, but a large amount of carotene cannot be converted in time in the liver of children and is deposited throughout the body with the blood, causing adverse reactions to the body.

Some children who eat too many oranges may suffer from symptoms of "getting angry" as described in traditional Chinese medicine, such as glossitis, periodontitis, pharyngitis, etc. Therefore, we believe that children should not eat too many oranges. If they eat too much, they should stop eating for 1 to 2 weeks before eating again.

How to eat oranges

Orange Tea

Ingredients: a pack of black tea, half a lemon, 100 grams of sugar, one pomelo, 500 grams of oranges.

Method: Marinate the oranges with sugar for later use. After a week, take out the oranges, mix with other ingredients, pour into a teacup and drink.

Efficacy: Increase appetite, aid digestion, regulate qi and strengthen the spleen.

Orange Jam

Ingredients: one pound of oranges, 30 grams of white sugar, 30 grams of maltose, and a little lemon juice.

practice:

1. After peeling the orange, remove the outer skin of the petals. Put it in a container;

2. Pour in fine sugar and leave overnight;

3. Pour the oranges that have been left overnight into a pan;

4. Add maltose and lemon juice and cook slowly until the juice is reduced.

Meringue Orange Pie

Ingredients: one sheet of puff pastry, one orange, 50g cornstarch, 50g sugar, 100g water

practice:

1. Remove the outer membrane of the orange and break it into two halves;

2. After the water boils, add the orange and sugar, then add the cornstarch, stir quickly with a spoon to prevent it from sticking to the pot, and turn off the heat;

3. After the filling has cooled, take a piece of puff pastry, put the filling halfway up the pastry, and wrap it like dumplings;

4. Preheat the oven to 200 degrees for 10 minutes.

Pumpkin and Orange Braised Pork Clay Pot

Ingredients: Orange, pumpkin, pork belly, glutinous rice and eight-treasure rice pudding

Ingredients: onion, ginger, salt, sugar, five-spice powder, dark soy sauce, light soy sauce, cooking wine

practice:

1. Soak the pumpkin in clean water for a while, then use a small brush to clean the pumpkin skin;

2. Use a small spoon to scrape the melon pulp;

3. Add onion, ginger, salt and cooking wine to the pork belly and steam it in the microwave;

4. Cut the pork belly into thin slices of about 0.8mm;

5. Place the pork belly slices skin side down in a steaming bowl and sprinkle with chopped green onion and ginger;

6. Add sugar, salt, five-spice powder, cooking wine, dark soy sauce and light soy sauce;

7. Add enough water into the pot;

8. Place the steaming bowl into the pot;

9. Cover the pot and bring to a boil over high heat, then steam the meat for about 90 minutes until it is crispy;

10. Use a bowl clip to take out the steaming bowl;

11. Pour the soup in the steamed meat bowl into a small bowl;

12. Fill the bottom of the pumpkin with appropriate amount of glutinous rice cake;

13. Place the processed pumpkin on the steamed meat bowl;

14. Place the steaming bowl for steaming meat upside down on the pumpkin;

15. Adjust the shape of the pork belly appropriately, then pour the soup in the small bowl into it;

16. Seal the steaming tray with plastic wrap;

17. Place the steaming tray in the microwave;

18. Steam the pumpkin in a microwave oven at medium-high power for about 10 minutes until the pumpkin is soft;

19. Take it out of the microwave and put it on a plate. Remove the plastic wrap after it cools down slightly.

20. Choose orange segments of uniform size;

21. Place the orange slices on the edge of the pumpkin;

22. Arrange the oranges into round petal shapes.

Candied Orange

Ingredients: 1 bottle of canned oranges or 400 grams of fresh oranges, a few peeled sesame kernels, 150 grams of white sugar, about 50 grams of 1000 grams of peanut oil, and about 50 grams of 250 grams of dry starch.

practice:

1. Pour the canned oranges into a large colander, drain the water and put them into the dry starch and mix well so that the starch is evenly hung on the orange segments.

2. Pour peanut oil into a wok, heat it to 70% hot, then put in the oranges coated with dried starch, and fry until they turn slightly yellow.

3. Leave a little oil in the wok, add sugar, and stir-fry over low heat until the sugar has dissolved and turned golden. Quickly add the fried oranges, remove from the heat, flip the wok, sprinkle with sesame seeds and continue to stir until the sugar juice is evenly coated, then serve.

Fried Prawns with Oranges

Ingredients: 100 grams of prawns, 150 grams of grass carp, 200 grams of shrimps, 50 grams of egg white, and 3 grams of corn starch.

Seasoning: 3 grams of chili oil, 3 grams of salt, 50 grams of scallion oil, 10 grams of shallots, 20 grams of white sugar, 20 grams of refined lard, 5 grams of sesame oil, 3 grams of MSG, and 5 grams of rice wine.

practice:

1. Kill the grass carp, clean the meat and remove the tendons. Use the back of a knife to smash it into fine mud. Add appropriate amount of water in batches and stir in one direction until it becomes a snow cream.

2. Then add egg white, lard, MSG and refined salt, mix well, and squeeze into 6 balls with a diameter of about 2 to 4 cm;

3. Blanch the shrimps in boiling water, remove them and wipe them dry with a clean cloth, and stick them one by one on the 6 meatballs, shaped like peeled orange segments, and then steam them for 3-5 minutes. When they are cooked, take them out and place them on a plate;

4. Wash the prawns with skin, cut off the whiskers and legs, pick out the sandbags with a bamboo needle, and then cut a knife on the back of the prawn to remove the sand line;

5. Cut the green onion into sections and loosen the ginger with a knife;

6. Put the spoon on the fire and add oil. When the oil is cooked, add the shrimp, scallion and ginger and stir-fry until the shrimp turns golden yellow. Add sugar and stir-fry until it turns bright red and emits the aroma of shrimp and sugar.

7. Add seasonings and 100 ml chicken soup. When the soup boils, transfer to low heat and simmer until the soup thickens.

8. Pick out the green onion and ginger, add some chili oil and place them around the orange shrimps one by one;

9. Stir-fry the remaining sauce in the spoon and pour it on the prawns;

10. Place the soup spoon on the fire, add chicken soup and seasonings, remove the foam when it boils, adjust the taste and thicken the sauce with wet starch, drizzle with sesame oil, and pour over the orange-shaped shrimps.

Cabbage orange juice

Ingredients: 250g cabbage, 200g orange, 2 lemons, 2-3 ice cubes

practice:

1. Wash the cabbage, peel off the leaves and chop them. If you are not used to drinking raw vegetable juice, you can use the cabbage and chop it.

2. Peel the orange, tear open the inner membrane and remove the core.

3. Put the cabbage and orange in two layers of gauze respectively, crush them with a hard object, squeeze out the juice, and pour it into the same glass. Or use a tissue masher to put the cabbage and orange into the tissue masher, crush them to get the juice. Then filter it with gauze and pour it into the glass.

4. Lemons can be put into two layers of gauze with the skin and squeezed out the juice, or the whole lemon can be put into the stirred fruit and vegetable juice for drinking. If there is no lemon, 2-3 drops of lemon essence plus 0.3 grams of citric acid can be used instead.

5. Add 2-3 ice cubes to the cup of fruit and vegetable juice and drink it. If the sour taste is too strong, you can add some sugar or honey.

The product is effective for high blood pressure, gastric ulcer, weak stomach, kidney disease, and has beauty effects.

Orange and Apple Sweet Dumplings

Ingredients: 2 oranges, 1 apple, small glutinous rice balls, some rock sugar

practice:

1. Peel the oranges and dice the apples;

3. Add appropriate amount of water to orange segments, apple cubes and rock sugar and bring to a boil;

4. After the water boils, add the glutinous rice balls and cook until they float.

Orange milk cup

Ingredients: 1000g flour, 1425g sugar, 375g frozen lard, 375g eggs, 15g baking powder, 300g corn flour, 900g milk, 300g egg yolk, 300g egg white, 900g water, 250g canned oranges.

practice:

1. Grind the flour and yeast powder into fine powder and sieve them. Make a hole on the table. Add 375g of sugar, frozen lard and eggs. Mix them evenly with your hands until saccharified. Add the flour and fold them evenly. Put them in the refrigerator to freeze.

2. Knead the frozen crispy dough until it is slightly soft, roll it into a thin sheet, roll it up with a rolling pin and place it on the prepared lantern mold. Press the dough lightly with your hands to leave the dough inside the lantern. Then pinch it into a lantern shape with your hands, place it on a baking tray, put it into the oven at 160-180℃, bake for about 10-15 minutes, and set aside.

3. Mix 300g corn flour and 300g milk, sieve them and put them into a bowl for later use.

4. Boil water, 600g milk and 750g sugar, filter and put back into the original pot. After boiling, slowly push in the mixed corn flour and shovel evenly. Pull away from the heat and add egg yolk and mix well. Put it back to the heat and add egg yolk and mix well. When it is boiled until big bubbles appear, add the chopped orange and mix well to make the orange corn flour and milk filling. Put them in each lamp respectively.

5. Put the egg whites in a clean cake pan, beat them into white foam with an egg beater or egg beater, add 300g of sugar, beat them into foam, put them on the fillings of the cake or squeeze them with a flower nozzle, put them into the oven at 100-150℃, bake them until golden brown. Remove the cake and eat after cooling.

Orange Parfait

Ingredients: 250g fresh orange juice, 200g sugar, 25g starch, 20g edible glue, 750g water

practice:

1. Cut the orange into two halves and use a sterilized orange juice squeezer to squeeze out the juice.

2. Mix starch with a small amount of cold water and set aside.

3. Stir the sugar, water and dissolved edible glue, add orange juice, heat and boil while stirring, add starch paste, continue cooking until thickened to obtain a thick mixture.

4. Pour into a plate, let it cool, then put it in the refrigerator to cool before eating.

Papaya Orange Juice

Ingredients: 1 papaya, 130g orange, 50g lemon.

practice:

1. Peel and seed the papaya, wash and chop it, mash it and extract the juice for later use.

2. Cut the orange and lemon, squeeze out the juice and mix it with papaya juice, then stir well.