Oranges

Oranges are highly valued for their vitamin C content. And contain four potent antioxidants: vitamin C, beta-carotene, ( provitamin A), flavonoids and folic acid. It is a primary source of vitamin C for most Americans. This wonderful fruit has more to offer nutritionally than just this one nutrient, containing sufficient amounts of folacin, calcium, potassium, thiamin, niacin and magnesium. This sweet, juicy fruit contains the cholesterol-fighting fiber pectin — as well as potassium, which helps control blood pressure. A small study shows that orange juice may improve blood vessel function  (arteriosclerosis and thrombosis) and modestly lower blood pressure through the antioxidant hesperidin.

There are many different varieties of oranges. sweet orange, the sour orange, and the mandarin orange, or tangerine. Seville orange is sour and used to make liquers and marmalades. Sweet favorites include the Blood, Hamlin, Jaffa, Navel, Pineapple and  Valencia. Other oranges are Parson Brown,Red Cara Navel and the Moro orange (a type of blood orange)

Sources:

CDC Center for Disease Control

Wellness Encyclopedia of Food and Nutrition

Dept of Health and Human Service

Foods that Heal

WebMd

Disclaimer