Orange is a citrus fruit which is a very good source of vitamins, especially vitamin C.They have a very sweet flavour and juicy flesh and grows in warm climates. Orange juice is a refreshing drink and is a part of many peoples breakfast.
Different cultivars exist; the “common orange” is primarily used for juice, while navel oranges are popular for eating. Valencia oranges are a late-season orange, which are enjoyed for juice, cooking, and snacking.
One raw navel orange contains (Nutritional value per 100 gm) about 47 calories, 0.94g of protein, 0.12g of fat, 11.75g of carbohydrates, 2.4g of fiber, and 9.35g of sugar. Source:wikipedia
Oranges are renowned for their vitamin C content: proving 64% of the daily value in a 100 gm serving. Vitamin C performs many important functions in the body, including providing antioxidant properties that may help fight off disease.
Oranges are also good sources of vitamin A, fiber, potassium, and choline. Much of their nutrition is contained in the white pith ( source of pectin) and the flesh, so eating a whole orange is a better nutritional choice than drinking orange juice.
Orange peel is not as tasty as the flesh but is edible and has a significant contents of dietary minerals such as magnesium and potassium, Vitamin C and dietary fiber. The orange zest has a sweet, bitter and acidic quality. Zest is a great addition to baked goods, grilled fish, meat marinades or even as a topping for desserts and yogurt.
They are awesome for snacking and can also be included in baked goods, cooked dishes and salads.
Storage – The best way to store oranges is in the refrigerator. Don’t seal them in a plastic bag or they could develop mold; keep them loose. Whole, fresh oranges should last for about two weeks this way.