The nutritional value of oranges includes: Each 100 grams of oranges contain 87.6 g of water, 1,104 micrograms of Carotene – an antioxidant vitamin, 30 mg of vitamin C, 10.9 g of starch, 93 mg of potassium , 26 mg calcium, 9 mg magnesium, 0.3 g fiber, 4.5 mg sodium, 7 mg Chromium, 20 mg phosphorus, 0, 32 mg iron and the energy value is 48 kcal.
No fat or cholesterol, oranges are famous for their high content of vitamin C and have been shown to have strong anti-inflammatory, anti-tumor, anti-coagulant and antioxidant effects. In fact, the vitamin C content accounts for only 15-20% of the total antioxidants in this fruit, while other compounds have 6 times the antioxidant capacity of vitamin C: hesperidin from flavanoids is high in In the white fibrous crust, the citrus citrus membrane and some of the cloves and the orange seeds, have the ability to reduce bad cholesterol (LDL) and raise good cholesterol (HDL). The orange industry (citrus fruit) started in South Africa more than 300 years ago. Currently there are more than 100,000 workers working in this field on 70% of related products or oranges.
Lack of vitamin C in the diet can easily cause Scurvy disease (also known as Scurvy). According to an ancient report from Ancient Greece and Egypt, in the 16th and 17th centuries, this disease was most often encountered in sailors when making long-distance cruises. Because the human body cannot synthesize vitamin C on its own, and it is essential to consume them in the daily diet.