Orange

Orange is one the least expensive fruit sources of Vitamin C. Orange contains about 60mg of Vitamin C per fruit. This provides more than the daily Reference Nutrient Intakes (RNI) for adults. Orange is also rich in flavonoids such as rutin which have an antioxidant effect.

Uses of Orange

Oranges are widely grown in warm climates worldwide, and the flavors of orange vary from sweet to sour. The fruit is commonly peeled and eaten fresh, or squeezed for its juice.

Below are the products made from oranges:

• Orange juice
• Sweet orange oil, a by-product of the juice industry produced by pressing the peel. It is used as a flavoring of food and drink and for its fragrance in perfume and aromatherapy.
• The petals of orange blossom can also be made into a delicately citrus-scented version of rosewater.
• Orange blossom honey, or actually citrus honey, is produced by putting beehives in the citrus groves during bloom, which also pollinates seeded citrus varieties.
• Marmalade, a conserve made usually with Seville oranges.

Nutrition Chart