The nutritional value and effectiveness of Orange

Nutrient-rich orange, orange pulp in hectogram, containing 0.9 grams of protein, fat 0.1 g, carbohydrates 12.8 g, crude fiber 0.4 g, calcium 56 mg, 15 mg phosphorus, iron 0.2 mg, 0.55 mg carotene, vitamin B0.08 mg, vitamin B2 0.3 mg, 0.3 mg niacin, vitamin c 34 mg and orange peel glucoside, citric acid, malic acid, citric acid and other nutrients.

Orange inhibit the role of Staphylococcus aureus, can increase blood pressure, cardiac excitability, inhibition of gastrointestinal, uterine peristalsis, can reduce capillary fragility, reduced microvascular bleeding. Oranges rich in vitamin C and citric acid, the former has the role of beauty, the latter with the elimination of fatigue. Hesperidin can strengthen the resilience of capillaries, reducing blood pressure, coronary heart expansion. In addition to providing the human body needs vitamin A, vitamin C, the orange also contains a product called “citrate” the acid, can prevent arteriosclerosis, fatigue, often in addition to healthy eating, but also can ensure long- youth. University of Florida researchers confirmed that eating citrus fruits can reduce the deposition of cholesterol in the arteries, helps to reverse atherosclerosis.

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Article: The nutritional value and effectiveness of Orange

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