Red Orange

Red oranges are close cousins ​​of the most common varieties of oranges and their nutritional value also resembles theirs. The main difference lies in the pigmented orange flesh, whose color varies from orange to red with shades of purple, which is due to the compound anthocyanin. Red oranges are sweeter than their counterparts, and their taste and aroma resemble those of raspberries. Their origin is unspecified, China or the Southern Mediterranean, but they are currently grown in sunny Italy.

Nutritional content

The red pigment that provides the distinctive color of this type of orange is an antioxidant. Anthocyanin lowers the content of bad cholesterol in the blood and maintains the flexibility and strength of blood vessels. And like most antioxidants, it provides the body with additional protection against cancer and heart disease.

Red orange is extremely rich in vitamin C. A medium-sized fruit will provide you with over 100% of the recommended daily intake. Vitamin C is another important antioxidant that is a key nutrient that helps regenerate damaged tissues in the body.

Red oranges are a good source of folic acid, also known as vitamin B9. Folic acid is essential for the early development of the fetus, which is why it is especially recommended as part of the menu of women who want to get pregnant. One red orange contains 40 micrograms of folic acid or 10% of the recommended daily intake.

Among other things, red orange is a good source of fiber, as one fruit contains 3 grams of fiber or 12% of the recommended daily intake. They prevent constipation and maintain the health of the gastrointestinal tract. Fiber is also key to preventing colon cancer.

A medium-sized red orange contains about 80 calories.

Red orange as food

The taste of red orange is unique because it resembles raspberries, but retains citrus notes. From it you can prepare fresh, jam, ice cream, salad or use its crust in various types of cakes.

Useful properties

Due to its rich composition of important substances for health, red orange has a beneficial effect on the heart and blood vessels, restores blood pressure to normal and improves mental activity.
The high content of calcium in citrus helps maintain bone and dental health, and beta-carotene, in combination with thiamine, protects cells from damage and helps to more easily obtain energy from food.

Red oranges are a powerful weapon to maintain immunity, fight inflammation and viruses, contribute to the production of hemoglobin. These characteristics allow the fruit to be used in the treatment of rheumatism, asthma, bronchitis, tuberculosis, pneumonia.
Consumption of this variety of citrus contributes to good digestion, stimulates appetite, reduces fatigue, cholesterol levels and puffiness.

As red oranges remove toxins, the body becomes more resistant to various loads. The juice of the fruit helps with anemia, colds, atherosclerosis, colitis, constipation, flatulence, also perfectly disinfects the oral cavity.
The caloric content of oranges is not high (36 kcal per 100 grams of fruit), so they can be excellent helpers in the fight against excess weight.

Harm and contraindications

Of course, overeating even the most nutritious food can harm the body. Therefore, do not abuse the consumption of red oranges, because this could adversely affect the presence of gastritis with high acidity and ulcers.
The high amount of sugar in citrus fruits also imposes a certain restriction in their intake. The fact that citrus fruits are allergens should not be underestimated, and breastfeeding women should not overdo the fruit either.