Oranges: benefits and harms to the body

The history of the appearance of oranges in nutrition

Orange is the most famous and widespread citrus. The fruits grow on an evergreen tree. Orange flowers are large, pleasantly scented, and are harvested for tea or sachets. According to some botanists, an orange may be a hybrid of a pomelo and a mandarin. 

Initially, the orange tree looked very different. It was low, covered with thorns and had bitter-sour fruits. They were not eaten, but trees began to be cultivated because of the beautiful bright color of the fruit. It happened in China in 2300 BC. Gradually, the Chinese crossed trees with the brightest and sweetest fruits, and received new varieties. 

In Europe, the orange was recognized only in the XNUMXth century. Everyone appreciated the unusual and beautiful fruit, and made attempts to grow a tree in a new climate. For this, special greenhouses had to be built to protect the overseas fruit from the cold. They were called greenhouses (from the word orange – “orange”). 

We borrowed the name “orange” from the Dutch. They called it “appelsien” – which literally translates as “an apple from China.” 

The main suppliers of oranges are still countries with a hot tropical and subtropical climate: India, China, Brazil, and the warm states of America. In countries with a cold climate, oranges can only be grown in greenhouses, because the trees freeze in the open air. 

The benefits of oranges

Orange is extremely useful for beriberi, because it contains many vitamins in high concentration: C, A, E, vitamins of group B. 

Pectin and fiber in the composition of the orange help with various diseases of the stomach and intestines. They envelop the mucous membrane, help to accelerate peristalsis in case of constipation, nourish beneficial microorganisms in the intestines. By the way, it is pectin that gives orange jam such a jelly-like structure. 

Orange juice is also drunk with food to stimulate appetite, which will help to eat the right amount of food during an illness. Phytoncides in the composition of this fruit have an antibacterial effect. If you eat half an orange during a cold, weakness and weakness will recede a little, and you will recover faster.

Orange is not without reason called a solar fruit – there is a scientific basis for this. The peel of the fruit contains essential oils that are often used in aromatherapy and added to various ointments. Orange oil has a relaxing, sedative effect, while improving mood. According to statistics, the smell of orange is in third place among the most popular fragrances. It is second only to chocolate and vanilla. 

The positive effect of orange on the heart and blood vessels is also known. Anthocyanins in the composition of this fruit have an antioxidant effect, protecting cells from the harmful oxidative process. Flavonoids reduce the risk of cardiovascular disease by reducing vascular fragility. They also prevent the formation of blood clots by inhibiting the process of blood clotting and increasing the elasticity of red blood cells. 

The composition and calorie content of oranges

Harm of oranges

Any citrus fruits are a strong allergen; this fruit should not be given to children under one year old. Non-allergic people can be given to try oranges after a year, children prone to allergies – not earlier than three years. 

“Orange has a high acidity, which is bad for tooth enamel. For those who have problems with enamel and the risk of its destruction is high, it is better to rinse your mouth after eating an orange. Or you can drink the juice through a straw to protect your teeth. 

For the same reason, people suffering from ulcers, gastritis, and high acidity of gastric juice should not drink freshly squeezed orange juice on an empty stomach or eat fruits. It is better to eat fruit after a meal, and only in remission, ”advises nutritionist Yulia Pigareva.

The use of oranges in medicine

In modern medicine, orange oil, extracted from the peel, is mainly used. It is actively used in aromatherapy and is added to various cosmetics. 

Drinking juice and eating oranges is also recommended for weakened people with beriberi. Useful oranges and retention of bile, urine, constipation; since the fruits have a light urine – choleretic effect and accelerate intestinal motility. 

The popular ability of the orange to “burn fat” during orange diets is not scientifically substantiated. Indeed, the substance naringin in the composition of this fruit can reduce appetite and cause the liver to start fat-burning processes. But in a small dose, this effect is not noticeable at all, and a couple of oranges, on the contrary, will awaken the appetite. Eating a few dozen fruits for weight loss is unlikely to be a reasonable decision. 

In folk medicine, leaves, orange peel are used in the form of decoctions as a sedative. 

The use of oranges in cooking

In Our Country, they are used to using orange mainly in sweet dishes, jams, pies, and cocktails. But in other countries, the pulp is fried, added to various salty and spicy dishes. 

They eat not only the pulp and juice from it, but also the peels themselves – you can make candied fruits from them, get fragrant oil. 

Orange pie

One of the most flavorful pies available in any season. It is easy to make a cake out of it by cutting the cake into cakes and smearing with any cream or cream.

Wash the orange thoroughly and grate the zest with a fine grater, without affecting the white part – it is bitter. Also, the zest can be cut with a vegetable peeler and chopped with a knife into thin strips. Next, peel the orange, remove the pulp and peel it from the films and seeds. Cut the peeled pulp into small cubes. 

Break the eggs into a bowl and beat with sugar until fluffy foam with a mixer or whisk. Add salt, baking powder, zest, mix. Gradually add the sifted flour, continuing to beat the dough at low speed.

Add the orange cubes, mix gently with a spoon and pour the dough into a pre-oiled mold. Bake in an oven preheated to 180 degrees for about half an hour.

Allow the cake to cool, then remove from the mold and sprinkle with powdered sugar before serving.

Orange meat marinade

An unusual marinade will not leave anyone indifferent.

The sour-sweet spicy taste will appeal to many, although lovers of traditional cuisine may find it too exotic. You can pickle any meat, but chicken and duck are best combined with oranges. After the marinade, cook the meat in any way you are used to. 

Wash the orange, remove the top orange layer of the zest with a grater. Squeeze juice from orange.

Add spices, salt, oil, liquid honey, crushed garlic to the juice. Mix everything and put the meat in a container with marinade – it is convenient to use small pieces, for example, chicken legs.

Marinate for at least an hour, preferably three. Then you can bake in a mold in the oven at 180 degrees until cooked.

How to choose and store oranges

Oranges are harvested while still green so they can survive the journey. Additionally, fruits are coated with wax with fungicides against fungi. These substances in a small dose are not dangerous to humans, but it is still better to wash the fruits thoroughly and under hot water. 

When choosing, pay attention first of all to the weight of the fetus. Juicy, thin-skinned oranges are heavy, not too large, and have a smooth, non-porous skin. But the color of the peel does not have to be orange – sometimes a fully mature fruit has a green barrel. 

Ripened oranges have a strong characteristic odor, but this may be faint due to the wax coating. 

At room temperature, oranges are stored for a maximum of a couple of weeks, after which they begin to dry out a lot. For longer storage, pack the fruits in paper, preferably each orange separately, and refrigerate. So the fruit will lie for up to two months.