As we all know, oranges and oranges are both widely loved fruits by consumers, and both of them are rich in nutrients, such as vitamin A, carotene, vitamin C, calcium, iron and magnesium ions, etc., all of which belong to the citrus fruit family. However, although the two belong to the same category, there are certain differences, and the following will be analyzed in depth from four aspects:
First of all, from the appearance, oranges are usually spherical in shape, and the individuals are smaller than oranges, with strong outer branches and leaves, most of which are orange or yellow, and the skin is rough but easy to peel. On the other hand, oranges are larger, almost flattened in shape, and the surface skin is thicker than that of oranges, generally orange-red, and the outer skin is hard and difficult to peel.
Secondly, in terms of its taste, oranges are sweet and sour, the flesh is tender and moist, and the peel exudes a rich aromatic aroma; The overall taste of oranges is known for being sweet and sour, with a slightly firm flesh texture and a slightly bitter skin.
Thirdly, in terms of nutritional composition, oranges and oranges contain a lot of nutrients such as vitamin C and carotene. However, comparatively speaking, oranges contain significantly better concentrations of vitamin C than oranges, with about 40 mg of vitamin C per 100 grams of imported oranges, while oranges only provide about 20 mg of vitamin C.
Finally, when it comes to the usefulness of oranges and oranges, in fact, in addition to tasting them directly in the form of fresh fruits, they can also be used in cooking and baking, such as making delicious jams, healthy salads or tempting cakes.
When eating oranges and oranges, you should pay attention to the following:
The first aspect is to control the amount of consumption, and make every effort to avoid excessive intake, especially for people with weak gastrointestinal function, young children in the abdomen, pregnant and lactating women and other special groups, should taste moderately, otherwise it is likely to cause indigestion, excessive secretion of hydrochloric acid and other uncomfortable symptoms.
Secondly, regarding the combination of ingredients, it is important to note that oranges and oranges should not be enjoyed together with milk, white radish and various medicines, otherwise it may lead to obstruction of digestion and absorption.
The third point worth noting is that when peeling the peel, it is recommended to leave the fruit at room temperature for a period of time until the peel becomes soft before peeling, so as to improve the smoothness of the peeling process.
To summarize the above, this article aims to explain in detail the differences between oranges and oranges in multiple dimensions and how to eat them, hoping to help users better understand and grasp these delicious fruit resources.