Orange pulp contains vitamins, vitamin D, citric acid, carbohydrates, dietary fiber, and various trace elements. Eating some oranges properly can promote good health.

Apart from being edible, oranges have many other useful values.

1. Economic value.

Orange flowers, leaves and peels are all high-quality raw materials for extracting flavors. The essential oil content in orange peel can be as high as 3%. Orange essential oil has a wide range of applications in the daily chemical and food industries.

2. Medicinal value.

The shredded orange on the orange flesh contains a certain amount of vitamin P, which has the functions of resolving phlegm, regulating qi, and digestion.

The taste of orange pit is very bitter, non-toxic, has the effect of regulating qi and relieving pain, and can be used to treat symptoms such as low back pain.

Even tangerine roots and tangerine leaves can be used as medicines, which have different functions such as relaxing the liver, strengthening the spleen, and stomach.

The outer peel of the orange is called "tangerine peel" after drying, and it is used to make tea, stew and so on.

It has a great effect on relieving cough and reducing phlegm, gastrointestinal health, cardiovascular system and respiratory system.

3. Nutritional value.

More than 30 kinds of human health care substances contained in orange fruits have been isolated, mainly including: flavonoids, coumarin, carotenoids, propofol, glyceroglycolipids, etc.

Orange pulp contains vitamins, vitamin D, citric acid, carbohydrates, dietary fiber and other trace elements.

They are all helpful to the body.

Teach you how to choose a good orange.

1. Look at the size.

Large oranges tend to have thick skins rather than full flesh. Small oranges tend to be stunted and have a poor taste. So medium-sized oranges are the most suitable.

2. Look at the color.

Orange-yellow and glossy oranges are usually best.

3. Look at the bottom.

Oranges with obvious small circles at the bottom are generally good oranges.

4. Feel the elasticity.

Squeeze the orange with your hands and feel the elasticity of the pulp. If you feel that the pulp is not hard, let go and it will return to its original state. This is a thin-skinned, thick-fleshed orange with lots of water.

Oranges are very susceptible to spoilage if not stored properly.

Use soda water.

Dissolve baking soda and water in a 1:100 ratio, then soak the oranges in the soda water. Remove the orange and dry the surface of the moisture.

Baking soda kills bacteria and helps extend the shelf life of oranges.

Put garlic and oranges together.

The garlic is placed in the middle of the oranges. The smell of garlic can effectively kill bacteria, thus extending the shelf life of oranges.

Remember! Oranges cannot be stored in the refrigerator.