Nutrition
Orange, associated with added protection against stroke
Tip elaborated by Ametller Origen, BBHI collaborating entity in the field of nutrition.
The orange is a fruit that belongs to the great citrus fruit family. It is originally from China and is grown in the winter and fall seasons. To obtain the maximum nutrients it is recommended to consume the whole orange because, if consumed as juice, the pulp containing the fiber is not ingested.
Nutritional Properties
Oranges are rich in vitamin C, which helps the immune system to function optimally and helps shorten the duration of colds.
People with anemia or vegetarians can benefit from the intake of orange with meals because, while the non-heme iron present in vegetables is not easily absorbed on its own, with the help of vitamin C we favor its absorption.
A clinical study observed that a daily intake of orange causes a decrease in blood pressure. In addition, having optimal levels of vitamin C is associated with added protection against a stroke (1,2). Oranges are good for the skin, since vitamin C promotes the production of collagen that gives texture and firmness to the skin.
It should also be noted that oranges are high in folic acid, an essential vitamin for pregnant women, since it contributes to the synthesis of maternal tissues during pregnancy. It has also been observed that the optimal intake of folic acid helps prevent cardiovascular disease. (3,4).
Selection and Conservation
When buying this citrus, make sure it has its characteristic orange color, avoiding taking those that look greenish. It is important to look at the weight, since lighter ones have thicker skin and little pulp.
They must be stored at room temperature, in a dry place and protected from sunlight.
Reference Articles: