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 dosage of the important vitamin. However, eating the meaty segments will give you the additional advantage of fiber. Doctors encourage this fruit to individuals as a superb source of folic acid, potassium, thiamin and some traces of magnesium and calcium.
Researchers set the origin of this tree in the southeastern region of Asia. Columbus takes the credit of bringing the seeds of this fruit to the U.S., which has become a significant hub for growing and exporting this fruit. Earlier, the fruit has been quite expensive since it is not easily grown in cool climates, but now it is known to be the third-most popular fruit, right after apples and bananas. They are largely grown in the states of California, Arizona and Florida.
Oranges hold a handy place in the family of citrus fruits. They are added to an assortment of snacks and dishes, and relished in the kind of juice. Their extensive use in everyday life is due to their ready availability throughout the year. To maintain their freshness, it is suggested you keep them in the fridge, but this may pose a problem if you want to extract juice. Juice is best taken from oranges stored at room temperature.
Oranges are constantly taken off 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 proven to give more juice than the latter. Similarly, large oranges aren’t as sweet as the small- or medium-sized selection.

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