Orange, Fruit

For a high number of Americans, oranges are the most popular source for vitamin C. People generally consume this fruit in the form of juice, which provides their body around 140 percent of the recommended dose of the essential vitamin. However, eating the meaty segments will give you the added advantage of fiber. Doctors encourage this fruit to individuals as a superb source of folic acid, potassium, thiamin and a few traces of calcium and magnesium.
Researchers set the origin of this tree in the southeastern region of Asia. Columbus takes the credit of bringing the seeds of the fruit to the U.S., which has now become a significant hub for growing and exporting this fruit. Earlier, the fruit was very expensive as it’s not easily grown in cool climates, but now it is known to be the third-most popular fruit, directly after apples and bananas. They are largely grown in the states of California, Arizona and Florida.
Oranges hold a useful place in the household of citrus fruits. They’re added to an assortment of dishes and snacks, and relished in the kind of juice. To maintain their freshness, it’s suggested you keep them in the fridge, but this may pose a problem if you need to extract juice. Juice is best taken from oranges kept at room temperature.
Oranges are constantly removed from the branches of trees when they are ripe and ready to eat. The thin-skinned oranges are favored within the thick-skinned fruit, since they are known to give more juice than the latter. Similarly, large oranges are not as sweet as the little – or medium-sized variety.

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