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Arnold
Lara MThe Magnificent Orange
July 5th 2006 07:50
Captain Cook is famous for preventing a scurvy outbreak on his voyage to Australia. Scurvy was an extremely common affliction of sailors caused by a lack of Vitamin C in the diet. Vitamin C is needed in collagen, the protein that holds together the tissues in bone, ligaments, and skin. A deficiency weakens these tissues and the results are swollen joints, bleeding and rotting gums and lost teeth, and it was quite often fatal. Thanks to the humble orange and the rest of the citrus family, Captain Cook made history during his journey which was free of scurvy related deaths.
Health benefits of Oranges:
1. The calcium in fortified orange juice is better absorbed than the calcium in milk. A glass of milk (8 ounces) has 291 mg of calcium; of which 93 mg is absorbed (31%). Fortified orange juice (8 ounces) has 350 mg of calcium; of which 130 mg. is absorbed (37%).
2. but it also provides a good amount of foliate, fiber and potassium that reduces the risk of diseases such as cancer, heart disease and birth defects. 3. Eating the whole fruit provides 130% of the recommended dietary allowance for vitamin C.
4. A good source of dietary fibre, more so when the fruit is eaten rather than juiced.
5. Oranges are also low in fat, free of saturated fats, free of sodium and cholesterol free as well!
Did you know?
The age old question about whether the fruit is named after the colour or vice versa has been hotly debated. However, etimological studies on the origins of the word ‘orange’ indicate that the colour was actually named after the fruit. Before the introduction of the fruit into Western Europe the colour in the old English dialect was known as ‘geoluhread’, a derivation of ‘yellow-red’. More on this complicated study can be found at Wikipedia.
Most common ways that it is prepared:
Eaten alone as a snack
Part of a fruit salad or punch
Orange juice
Orange Cake
Marmalade
Orange and Poppyseed Muffins
Orange extract as used in confectionary such as
sherbert, gummi lollies and iceblocks.
1. The calcium in fortified orange juice is better absorbed than the calcium in milk. A glass of milk (8 ounces) has 291 mg of calcium; of which 93 mg is absorbed (31%). Fortified orange juice (8 ounces) has 350 mg of calcium; of which 130 mg. is absorbed (37%).
2. but it also provides a good amount of foliate, fiber and potassium that reduces the risk of diseases such as cancer, heart disease and birth defects. 3. Eating the whole fruit provides 130% of the recommended dietary allowance for vitamin C.
4. A good source of dietary fibre, more so when the fruit is eaten rather than juiced.
5. Oranges are also low in fat, free of saturated fats, free of sodium and cholesterol free as well!
Did you know?
The age old question about whether the fruit is named after the colour or vice versa has been hotly debated. However, etimological studies on the origins of the word ‘orange’ indicate that the colour was actually named after the fruit. Before the introduction of the fruit into Western Europe the colour in the old English dialect was known as ‘geoluhread’, a derivation of ‘yellow-red’. More on this complicated study can be found at Wikipedia.
Most common ways that it is prepared:
Eaten alone as a snack
Part of a fruit salad or punch
Orange juice
Orange Cake
Marmalade
Orange and Poppyseed Muffins
Orange extract as used in confectionary such as
sherbert, gummi lollies and iceblocks.
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Comment by Stanley