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Fruit Veg Fact
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 | DESCRIPTION |
Oranges can varies in size. The flavour of the oranges can be sweet or sour.
| HISTORY AND ORIGIN |
Oranges are originated in China. A member of the citrus family and one of the most cultivated fruit of the subtropical region.
| BUYING AND STORAGE |
Select firm, even-coloured oranges that are heavy for their size. Oranges can be refrigerated in the vegetable crisper for up to 3 weeks.
| PREPARATION AND USE |
Wash. Peel if desired. Use fresh. Oranges can be rolled on the flat surface of the table to obtain more juice if squeezed. The rinds can be used in other purpose such as cakes or custards.
| NUTRITIONAL INFORMATION |
Oranges contains a very high excellent source of vitamin C and it is high in dietry fibre. It contains a good folic acid.
| MAJOR NUTRIENTS |
- SERVING SIZE: 100 grm
| * ENERGY: | 160 kj | * IRON: | .5 mg |
| * PROTEIN: | 1 grm | * POTASSIUM: | |
| * FAT: | .1 grm | * CALCIUM: | |
| * CARBOHYDRATE: | 8 grm | * VITAMIN A: | |
| * DIETARY FIBRE: | 2 grm | * VITAMIN B: | |
| * SODIUM: | * VITAMIN C: | 54 mg |
| VARIETY |
NAVEL: Has a circular mark at the bottom end and are one of the most popular orange. Seedless and rich orange skin.
SEVILLE: A strong bitter orange with some seeds and ideal of making marmalade.
VALENCIA: Smooth yellow colour skin which contains some seeds and it's ideal for juicing.
BLOOD: Red flush skin with golden to deep ruby red flesh. Mainly use for desert.
WILD: A berry with purple-green to orange-brown skin with large seeds.
| RECIPE click here |
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