Introduction:
Oranges, also called oranges, are characterised by their aromatic, orange-coloured and sweet-sour flesh. The longer they ripen on the tree, the sweeter the fruit.
Use/Preparation:
The sweet citrus fruits taste good raw, in fruit and savoury salads, juice, jam, candied, in sweet and savoury dishes and sauces, dips, desserts, teas and chocolate. The peel abrasion is used to flavour baked goods, liqueurs or for essential oil.
Health:
The high vitamin C content makes oranges particularly popular. The contained flavonoid hesperidin as well as carotenoids can help to lower the harmful LDL cholesterol in the body and reduce the risk of cardiovascular diseases.
Alternatives:
Tangerines, grapefruits or pomelos can be used as alternatives. Other fruits with high vitamin C content are sea buckthorn, rosehip, acerola, currants, strawberries, mango or papaya.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Fat | 46/192 |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 0 g |
| Sugar | 11,5 g |
| Protein | 9,1 g |
| Salt | 0,7 g |
