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

The blood orange is a variety of orange with crimson, almost blood-colored flesh. The distinctive dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments common to many flowers and fruit, but uncommon in citrus fruits. Chrysanthemin is the main compound found in red oranges.

Introduction to blood orange ingredients

Blood orange is a hybrid plant that first appeared in Europe in the 1850s. Fresh blood oranges are red or orange with bright red streaks, and are sweet and juicy with a fragrant aroma. There are several The variety is slightly oval, blood oranges are mostly seedless, and are grown mainly in Spain, Italy and North America.

nutritional value

Rich in polyphenolic compounds such as sugar, acid, vitamin C, vitamin E, p-carotene, anthocyanin and flavonoids, it has antioxidant properties, promotes blood circulation, improves anemia, promotes skin cell regeneration, prevents cardiovascular disease and Physiological effects such as inhibiting the occurrence of cancer.

Edible effect

1. Nourishing blood and nourishing qi: It is a good blood tonic product that promotes blood circulation and improves anemia. It can warm and nourish blood and improve cold hands and feet.

2. Treatment of anemia: The best essential oil to promote blood circulation can effectively improve the anemia of the human body.

3. Beauty and skin care: For improving skin tone, promoting skin cell regeneration, and having a fresh fragrance.

4, brain: can stimulate thinking and emotions.

For people

Mothers and infants, children and adolescents, the elderly, occupational groups, menopausal women, people with chronic illnesses and infirmities. .

Taboo crowd

Do not eat if the spleen and stomach are deficient and cold for a long time.

Buying skills

1. Look at the surface: the skin is relatively smooth, and the color is dark and delicious.

2. Weighing the weight: the hand feels good and the moisture is sufficient.

3. Smell: Oranges that smell sweet and greasy are sweeter.

4. Look at the navel: oranges with smaller navels have more water.

5. Pinch with your hands: The oranges that are elastic when you pinch are just right.

Nutrition Facts List for Oranges

[Nutrition content per 100g]

basic nutrition

Energy 48 kcal

Protein 0.8 g

Fat 0.2 g

Carbohydrates 11.1 g

Crude fiber 0.6 g

lipids

Monounsaturated fatty acids g

polyunsaturated fatty acids g

% of polyunsaturated fatty acids in total fatty acids

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 20 mg

Magnesium 14 mg

Sodium 1.2 mg

Potassium 159 mg

Phosphorus 22 mg

Sulfur 3.43 mg

Chlorine 1.85 mg

Iron 0.4 mg

Iodine mcg

Zinc 0.14 mg

Selenium 0.31 mcg

Copper 0.03 mg

Manganese 0.05 mg

Fluorine micrograms

vitamins

Vitamin A mcg

Vitamin C 33 mg

Vitamin D mcg

Vitamin E 0.56 mg

Vitamin K mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.05 mg

Vitamin B2 (riboflavin) 0.04 mg

Vitamin B3 (niacin) 0.3 mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) mg

Vitamin B6 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 26 mg

Methionine 6 mg

Threonine 15 mg

Lysine 28 mg

Tryptophan 3 mg

Valine 20 mg

Histidine 9 mg

Isoleucine 17 mg

Phenylalanine 17 mg