哥 林 多 前 书 10:31 [hgb]  所 以 你 们 或 吃 或 喝 , 无 论 作 什 么 , 都 要 为 荣 耀 神 而 行 。

1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.


 LEBHI 10    Fruit

                   水果类 

LEBHI 10-4  Tangerine

                     橘子

橘子食材简介

 

橘子为芸香科植物福橘或朱橘等多种橘类的成熟果实。橘子常与柑子一起被统称为柑橘,颜色鲜艳,酸甜可口,是日常生活中最常见的水果之一。

橘子有特殊的构造,外果皮相当坚硬,生时绿色,成熟时有黄、橙、红等色;中果皮乳白或浅黄色;果肉皮成薄膜状,分成八~十数室,每室皆含有多量汁液,为可食用部分。橘子常被称为懒人水果,其不必洗、不需削皮的特性,吃来确实方便,加上外皮金黄色泽,一直是华人眼中讨喜的水果。橘子是柑桔类的代表之一,维他命C含量当然不在话下,只要吃三个橘子,就可以满足一天人体所需的维他命C。橘子的果实内皮纤维很多,可以防止便秘;它的营养成分很高,其含有苹果酸、柠檬酸等多种有机酸,对于身体的新陈代谢、增强心肺功能都有帮助。

 

营养价值

 

1. 橘子富含维生素C与柠檬酸,前者具有美容作用,后者则具有消除疲劳的作用;

2. 橘子内侧薄皮含有膳食纤维及果胶,可以促进通便,并且可以降低胆固醇;

3. 橘皮苷可以加强毛细血管的韧性,降血压,扩张心脏的冠状动脉,故橘子是预防冠心病和动脉硬化的食品,研究证实,食用柑橘可以降低沉积在动脉血管中的胆固醇,有助于使动脉粥样硬化发生逆转;

4. 在鲜柑橘汁中,有一种抗癌活性很强的物质“诺米灵”,它能使致癌化学物质分解,抑制和阻断癌细胞的生长,能使人体内除毒酶的活性成倍提高,阻止致癌物对细胞核的损伤,保护基因的完好。

食用功效

 

1、美容:橘子富含维生素C,具有美容抗衰老的作用。

2、消除疲劳:橘子含有丰富的柠檬酸,具有消除疲劳的作用。

3、预防便秘:橘子内侧薄皮含有膳食纤维及果胶,可以促进通便,并且可以降低胆固醇 。

4、抑制癌细胞:在鲜柑橘汁中,有一种抗癌活性很强的物质“诺米灵”,它能使致癌化学物质分解,抑制和阻断癌细胞的生长,能使人体内除毒酶的活性成倍提高,阻止致癌物对细胞核的损伤,保护基因的完好。

5、减肥:橘子内含的酵素能有效抑制制造脂肪的细胞,再加上含有降低体脂肪的食物纤维、以及容易产生饱足感,所以便有减肥功效。

6、预防心血管疾病:橘皮苷可以加强毛细血管的韧性,降血压,扩张心脏的冠状动脉,故橘子是预防冠心病和动脉硬化的食品,研究证实,食用柑橘可以降低沉积在动脉血管中的胆固醇,有助于使动脉粥样硬化发生逆转。

 

适用人群

 

一般人群均可食用。

 

禁忌人群

 

肠胃功能欠佳者多吃易发生胃粪石的困扰;风寒咳嗽、痰饮咳嗽者不宜食用。

 

选购技巧

 

1、好的橘子呈色泽闪亮的橘色或深黄色;橘子底部是灰色的小圆圈;从侧面看,有长柄的那一端是凹进去的。 过于成熟的苍黄色、青涩的绿色以及表皮有孔的橘子都是不及格的。底部不是小圆圈而是小圆点的以及长柄那端是突出的一般都是比较酸的。

2、皮薄,透过橘皮能闻见阵阵清香,用手轻捏表皮会冒一些油出来的也是好橘子。

储存简述

 

保存桔子可以用水溶解少量小苏打,然后把桔子放入小苏打水中浸一下,拿出来让它自然风干后,小苏打水就在桔子表面形成了保护膜,再装进保鲜袋中密封保存即可。这样处理过的桔子可保存1~3个月。 桔子不适合放在冰箱。

Introduction to orange ingredients

 

Tangerines are the ripe fruits of various tangerines, such as the rutaceae plants, such as Fu tangerine or Zhu tangerine. Tangerines are often referred to as citrus together with tangerines. They are brightly colored, sweet and sour, and are one of the most common fruits in daily life.

Oranges have a special structure. The outer peel is quite hard, green when born, and yellow, orange, and red when mature; the mesocarp is milky white or light yellow; Plenty of juice, the edible part. Oranges are often called lazy fruits. They do not need to be washed or peeled, so they are really convenient to eat. With their golden skin, they have always been a favorite fruit in the eyes of Chinese people. Oranges are one of the representatives of citrus. Of course, the vitamin C content is not a problem. Just eating three oranges can meet the vitamin C required by the human body for a day. The fruit of the orange has a lot of fiber in the endothelium, which can prevent constipation; its nutrients are very high, and it contains various organic acids such as malic acid and citric acid, which are helpful for the metabolism of the body and the enhancement of cardiopulmonary function.

 

nutritional value

 

1. Oranges are rich in vitamin C and citric acid, the former has a cosmetic effect, and the latter has the effect of eliminating fatigue;

2. The thin inner skin of the orange contains dietary fiber and pectin, which can promote laxative and lower cholesterol;

3. Hesperidin can strengthen the toughness of capillaries, lower blood pressure, and dilate the coronary arteries of the heart, so oranges are foods to prevent coronary heart disease and arteriosclerosis. to reverse atherosclerosis;

4. In fresh citrus juice, there is a substance with strong anti-cancer activity "Nomiling", which can decompose carcinogenic chemicals, inhibit and block the growth of cancer cells, and make the activity of detoxification enzymes in the human body. It can prevent the damage of carcinogens to the nucleus and protect the integrity of genes.

Edible effect

 

1. Beauty: Oranges are rich in vitamin C, which has the effect of beauty and anti-aging.

2. Eliminate fatigue: Oranges are rich in citric acid, which has the effect of eliminating fatigue.

3. Prevent constipation: The thin inner skin of oranges contains dietary fiber and pectin, which can promote laxative and lower cholesterol.

4. Inhibit cancer cells: In fresh citrus juice, there is a substance "Nomiling" with strong anti-cancer activity, which can decompose carcinogenic chemicals, inhibit and block the growth of cancer cells, and detoxify the human body. The activity of the enzyme is increased exponentially, preventing the damage of the carcinogen to the nucleus and protecting the integrity of the gene.

5. Weight loss: The enzymes contained in oranges can effectively inhibit the cells that make fat. In addition, it contains dietary fiber that reduces body fat, and it is easy to produce a sense of satiety, so it has a weight loss effect.

6. Prevention of cardiovascular disease: Hesperidin can strengthen the toughness of capillaries, lower blood pressure, and expand the coronary arteries of the heart. Therefore, oranges are foods to prevent coronary heart disease and arteriosclerosis. Studies have confirmed that eating citrus can reduce the deposition in arterial blood vessels. cholesterol, which helps reverse atherosclerosis.

 

For people

 

suitable for majority of the people.

 

Taboo crowd

 

People with poor gastrointestinal function eat more and are prone to bezoar troubles; people with cold cough and phlegm cough should not eat it.

 

Buying skills

 

1. Good oranges are shiny orange or dark yellow; the bottom of the orange is a small gray circle; when viewed from the side, the end with the long handle is concave. Overripe pale yellows, greenish greens, and oranges with holes in their skins all fail. The bottom is not a small circle but a small dot and the end of the long handle is generally more sour.

2. The skin is thin, and you can smell the fragrance through the orange peel. If you gently squeeze the skin with your hands, some oil will come out. It is also a good orange.

Storage brief

 

To preserve the oranges, you can dissolve a small amount of baking soda in water, then immerse the oranges in the baking soda water, take it out and let it dry naturally. Can. Oranges treated in this way can be stored for 1 to 3 months. Oranges are not suitable for storage in the refrigerator.



柑橘(桔子)的营养成分列表

[ 每100克的营养成分含量 ]

 

基本营养

能量 51 千卡

蛋白质 0.7 克

脂肪 0.2 克

碳水化合物 11.9 克

粗纤维 0.4 克

 

脂类

单不饱和脂肪酸 0.055 克

多不饱和脂肪酸 0.06 克

多不饱和脂肪酸占总脂肪酸的比例 40 %

反式脂肪酸 克

反式脂肪酸占总脂肪酸的比例 %

胆固醇 毫克

植物固醇 毫克

胡萝卜素 微克

叶黄素类 微克

番茄红素 微克

 

矿物质

钙 35 毫克

镁 11 毫克

钠 1.4 毫克

钾 154 毫克

磷 18 毫克

硫 3.17 毫克

氯 2.16 毫克

铁 0.2 毫克

碘 微克

锌 0.08 毫克

硒 0.3 微克

铜 0.04 毫克

锰 0.14 毫克

氟 微克

 

维生素

维生素A 69 微克

维生素C 28 毫克

维生素D 微克

维生素E 0.92 毫克

维生素K 微克

维生素P(类黄酮) 毫克

维生素B1(硫胺素) 0.08 毫克

维生素B2(核黄素) 0.04 毫克

维生素B3(烟酸) 0.4 毫克

维生素B4(胆碱) 毫克

维生素B5(泛酸) 0.25 毫克

维生素B6 0.063 毫克

维生素B7(生物素) 微克

维生素B9(叶酸) 39 微克

维生素B12 微克

维生素B14(甜菜碱) 毫克

 

氨基酸

亮氨酸 23 毫克

蛋氨酸 6 毫克

苏氨酸 13 毫克

赖氨酸 24 毫克

色氨酸 2 毫克

缬氨酸 18 毫克

组氨酸 8 毫克

异亮氨酸 15 毫克

苯丙氨酸 15 毫克

Nutrient Facts List for Citrus (Orange)

[Nutrition content per 100g]

 

basic nutrition

Energy 51 kcal

Protein 0.7 g

Fat 0.2 g

Carbohydrates 11.9 g

Crude fiber 0.4 g

 

lipids

Monounsaturated Fatty Acids 0.055 g

Polyunsaturated Fatty Acids 0.06 g

Polyunsaturated fatty acids as a percentage of total fatty acids 40 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

 

minerals

Calcium 35 mg

Magnesium 11 mg

Sodium 1.4 mg

Potassium 154 mg

Phosphorus 18 mg

Sulfur 3.17 mg

Chlorine 2.16 mg

Iron 0.2 mg

Iodine mcg

Zinc 0.08 mg

Selenium 0.3 mcg

Copper 0.04 mg

Manganese 0.14 mg

Fluorine micrograms

 

vitamins

Vitamin A 69 mcg

Vitamin C 28 mg

Vitamin D mcg

Vitamin E 0.92 mg

Vitamin K mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.08 mg

Vitamin B2 (riboflavin) 0.04 mg

Vitamin B3 (niacin) 0.4 mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) 0.25 mg

Vitamin B6 0.063 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 39 mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

 

amino acid

Leucine 23 mg

Methionine 6 mg

Threonine 13 mg

Lysine 24 mg

Tryptophan 2 mg

Valine 18 mg

Histidine 8 mg

Isoleucine 15 mg

Phenylalanine 15 mg


Thanks God !