Oranges taste, smell, and are healthy

Oranges taste, smell, and are healthy

Many people consider the orange to be the best fruit in the world. Because its scent is heavenly, it tastes sweet and refreshing. The orange is also very healthy and provides  techiescity numerous other vital substances in addition to vitamin C. Find out everything about orange with us.

Oranges are suitable for the senses and the body

When winter approaches, the regional  beautysmasher fruit supply becomes increasingly scarce. Simultaneously, the season of orange and other citrus fruits begins. Aside from culinary enjoyment, the orange offers many health benefits. There are many medicinally beneficial ingredients such as vitamin C, secondary plant substances, and essential oils in the pulp and juice and the flowers' skin. So it is not surprising that the hero Hercules stole the apples from the  businesssworld Hesperides, which are said to have been citrus fruits, to royalbeautyblog gain eternal youth and strength.

KEYWORD

The orange is a berry

In the vernacular, all kinds healthcaresworld of fruits such as strawberries or raspberries are called berries, although they are not at all from a botanical point of view. But the orange, which does not correspond to a  themarketinginfo berry idea, is one. More precisely, it is an armored theknowledgeblog berry. This term comes from the detail that the orange has a firm and leathery skin surrounding the pulp like a shell.

The origin of the orange

The orange Citrus × Sinensis L., lemon, and thebusinessguardians grapefruit to citrus plants. It probably originally comes from China and is also referred to as orange, which means nothing else than "apple from China." The orange was first mentioned in Chinese literature in 314 BC. Chr.

Numerous citrus fruits are the result of crosses between thenytimesblog citrus plants. According to DNA analyses, the orange parents are the mandarins and grapefruit, which existed much earlier. (9) The oranges also include findcult bergamot and bitter orange  smarttechdata  (bitter orange). The latter is rarely eaten than the famous sweet orange, but thanks to the unusually thick skin, they are mainly used to make orange peel and essential oils.

How the orange came to Europe

The orange came to thewhoblog Europe in the Middle Ages. Portuguese mashableonline  seafarers discovered the beautiful fruits in East Africa to India and brought them to Europe - like lemons and bitter oranges before.

According to legend, the first orange tree brought to themakeupandbeauty Portugal is said to have stood in justtechblog Lisbon for centuries. healthbloging For a long time, only in Portugal orange trees were cultivated on European soil, and that these can reach a handsome age. The plants theacefitness don't get much older than 100 years.

What is an orangery?

When it arrived  computersmarketing in the Mediterranean, the orange quickly enjoyed great popularity. In the middle of the 17th hollyhealthfitness century, it was at least known to people all over Europe. Since the sweet fruit was still a rare commodity webtechgalaxy  at the time, it soon mutated into a luxury item. There was a competition among the nobles to see who  healthbeautystudio could afford the most orange trees or oranges to a certain extent.

 

This is how the so-called orangeries were created, i.e., greenhouses in which exotic and non-winter-hardy plants were grown. The Sun King loved oranges more than anything and therefore had the orange trees in the orangery heated with tiled stoves in Versailles cultivated all year round. The exotic trees were also planted in tubs made of pure silver and beaucenter placed everywhere in the magnificent palace to perfume the air.

What the word orange means

What is unique about the term orange is that it stands for both a fruit and a color. But was the fruit named after its color or vice versa? The name of the fruit comes from the Sanskrit word nāraṅga. On the other hand, the adjective has only been thepinkcharm used since the 17th century. Interestingly, there was no word for the orange color before that. They were described as dark yellow, light red, or yellow-red.

The nutritional value of the orange

The orange consists of over 80 percent water and hardly contains any fat as usual with fruit. It is also relatively low in fiber, and the fruit's sugar content is classified as medium. Our nutrient table shows the values ​​of 100 g raw oranges in detail :

·        85.7 g of water

·        0.2 g fat

·        1 g protein

·        9.2 g carbohydrates (single sugar: 2.5 g glucose and 2.9 g fructose, double sugar: 3.8 g sucrose)

·        2.2 g fiber (0.8 g water-soluble and 1.4 g water-insoluble fiber)

The calories in oranges

With 100 g of oranges, it is 47 kcal, with the same amount of lemons, only 35 kcal. But it is usually not worth counting the calories of fruit. Only dried fruits are richer in calories, as the water is removed during their production while the sugar content increases simultaneously. 100 g of dried oranges already contain 250 kcal, which is little compared to a typical chocolate bar. The latter provides almost twice the amount of calories on average (e.g., Milky Way 450 kcal / 100 g). So dried fruit is the better choice here.

The vitamins of orange

Like any other fruit, the orange is rich in vitamins. In particular, the high content of vitamin C should be emphasized: If you only eat 100 g oranges, you can still meet 50 percent of the official daily requirement of 100 mg. But keep in mind that, e.g., B. in chronic illnesses or infections, the vitamin C requirement increases repeatedly. For prevention, too, it would be better to consume s The following are the vitamins per 100 g of fresh oranges :

The following are the vitamins per 100 g of fresh oranges:

vitamin	Content per 100 g	100 g oranges cover xy% of the daily requirement	Daily requirement
Vitamin A (retinol equivalent)	15 µg	2%	900 µg
Beta carotene	90 µg	5%	2,000 µg
Vitamin B1 (thiamine)	79 µg	7%	1,100 µg
Vitamin B2 (riboflavin)	42 µg	4%	1,200 µg
Vitamin B3 (niacin)	300 µg	2%	15,000 µg
Vitamin B5 (pantothenic acid)	240 µg	4%	6,000 µg
Vitamin B6 (pyridoxine)	50 µg	4%	1,400 µg
Vitamin B7 (biotin)	2.3 µg	5%	45 µg
Vitamin B9 (folic acid equivalent)	24 µg	6%	400 µg
Vitamin C (ascorbic acid)	50 mg	50%	100 mg
Vitamin E (tocopherol equivalent)	240 µg	2%	14,000 µg
Vitamin K (phylloquinone)	3 µg	3%	70 µg

 

e is a symbol of vitamin C

Citrus fruits, orange, and lemon are almost a symbol of vitamin C. This can be traced back to scurvy research. The vitamin deficiency disease scurvy was already known in antiquity, but until the 18th century, it was not known what caused it.

Then the British ship's doctor James found that sick seafarers who ate oranges and lemons got well again. Portuguese, Spanish, and Dutch seafarers even planted citrus plants along trade routes in the Age of Conquest to prevent scurvy.

It was recognized that a particular substance in citrus fruits was responsible for recovery, which was initially referred to as the anti-ascorbate vitamin and later as vitamin C. Since then, all kinds of citrus fruits have automatically been associated with vitamin C. However, plenty of other fruits, vegetables, and herbs contain much more.

How much vitamin C is in oranges and other foods

The following table shows you the vitamin C content of some citrus fruits, other fruits, herbs, and vegetables per 100 g of fresh goods in comparison:

 

·        Acerola cherry: 1700 mg

·        Rosehip: 1250 mg

·        Sea buckthorn berry: 450 mg

·        Black currant: 177 mg

·        Red pointed pepper: 140 mg

·        Nettle: 330 mg

·        Parsley: 166 mg

·        Broccoli: 115 mg

·        Kale: 105 mg

·        Lemon: 53 mg

·        Orange: 50 mg

·        Blood orange: 45 mg

·        Grapefruit: 44 mg

·        Lime: 43.5

·        Kumquat: 38 mg

·        Mandarin: 30 mg

·        Clementine: 30 mg

The minerals in orange

The fruit is not one of the mineral bombs. Still, the orange can help meet daily needs. The following is the mineral content in 100 g fresh oranges

minerals	Content per 100 g	100 g oranges cover xy% of the daily requirement	Daily requirement
sodium	1 mg	0%	1,500 mg
potassium	177 mg	4%	4,000 mg
Calcium	42 mg	4%	1,000 mg
magnesium	14 mg	4%	350 mg
phosphorus	23 mg	3%	700 mg
sulfur	9 mg	-	Information for a recommended daily intake is still missing
chloride	4 mg	0%	2,300 mg
iron	400 µg	3%	12,500 µg
zinc	100 µg	1%	8,500 µg
copper	67 µg	5%	1,250 µg
manganese	29 µg	1%	3,500 µg

The glycemic burden of the orange

Since fruit is naturally sweet and contains (fruit's own) sugar, many people eat only little fruit. Citrus fruits, however, can be eaten with confidence. So they have significantly less sugar than z. B. bananas or grapes . Even people with blood sugar problems can use orange. Because their glycemic load (GL) is only 4.

The glycemic load indicates how much food can increase the blood sugar or insulin level. Foods with a glycemic load of less than ten are considered unproblematic concerning blood sugar or insulin levels. Only a GL of 20 and above is deemed to be high. We explained in the previous link that fruits could even protect against diabetes

Orange juice is also allowed with diabetes

You can often read that - unlike the orange itself - the fruit juice made from it is less recommendable for people with diabetes. This is since the orange juice contains hardly any fiber compared to the fruit. As a result, the juice's sugar passes into the blood faster. But there is nothing against drinking small amounts of orange juice diluted with water as a spritzer. It should be taken into account that you drink freshly squeezed orange juice and not juice with added sugar.

Over 17,000 subjects showed that the risk of diabetes could be reduced if packaged orange juice (which is usually also sweetened) is replaced by freshly squeezed orange juice or water. Chinese researchers from University conclusion . Their review found that sweetened juices increase the risk of diabetes, but not fruit juices or freshly squeezed (and of course unsweetened) orange juice.

Oranges for fructose intolerance

Oranges contain around 9 g of the fruit's sugar per 100 g, of which 2.9 g are fructose and 2.5 g glucose. Oranges are therefore not ideal for people with fructose intolerance. The simultaneous consumption of a similar amount of glucose can improve fructose tolerance. However, if a food contains less glucose than fructose, one speaks of an unfavorable glucose-fructose ratio and advises against the respective food in an FI case. You can read all information about fructose intolerance, its symptoms, and possible measures in the previous link.

What should be considered when buying orange juice

There are countless orange juices on the supermarket shelves, so the consumer is spoiled for choice. Which orange juice is the best, and what characterizes good quality?

 

·        The declarations "fruit juice" or "100% juice" indicate that it does not contain sugar, colorings, or preservatives. If vitamins are added, they must be labeled. No vitamin additives are allowed in organic fruit juices. Fruit juice can be a juice made from concentrate or a liquid made from juice.

·        Most orange juices are made from concentrate. In the growing countries, freshly squeezed fruit juice is thickened to a sixth of its original volume, with the natural aromas being removed. What remains is a sweet and sour mass, which positively affects transport and storage costs. In the arrival countries, the withdrawn water and the natural fruit flavors are added again.

·        The not-from-concentrate juice is also a juice from the fruit juice catch that is not made from concentrate but is filled into the bottles directly after pressing. Since transport and storage are more complex, it usually costs more.

·        In general, regardless of the type of fruit, Orange nectar consists of a maximum of 50 percent fruit. You can also add up to 150 g of sugar per liter.

·        The so-called fruit juice drinks perform worst contain water, sugar, and artificial flavors. The fruit content (from concentrate) in fruit juice drinks made from citrus fruits only needs to be 6 percent.

Not-from-concentrate, concentrate, or freshly squeezed: Which is best

Whether natural juice or concentrate: According to experts, there are hardly any differences in quality. Because in both cases, the fruit juice is pasteurized, i.e., heated briefly to 80 to 85 ° C.

According to researchers from Michigan State University, this is necessary to kill bacteria and other microorganisms and make the juice last longer. Both industrially produced and fresh orange juice should be stored in the refrigerator after opening or pressing and used within a few days.

It is said that practically all ingredients are lost during pasteurization. The reduction is not that dramatic, but freshly squeezed orange juice does better. In the Hessian State Laboratory, 76 orange fruit juices from the trade were analyzed with regard to their vitamin C content. The prescribed minimum vitamin C content is 200 mg per liter and was achieved with the exception of one juice. However, one must bear in mind that vitamin C was added to some of the fruit juices examined in order to achieve the minimum content. In comparison, freshly squeezed orange juice contains around 490 mg of vitamin C per liter.

Oranges and their juice naturally contain not only vitamin C. According to Spanish researchers, industrial pressing, pasteurizing, and freezing have a negative effect on plant matter. So were losses are 28 percent. According to a study, storing orange juice also reduces the content of phytochemicals such as anthocyanins and carotenoids. Since the plant substances mentioned have an antioxidant effect, their activity (or their presence) can be determined on the basis of their antioxidant capacity. This decreased by up to 26 percent in just 36 days.

 

Freshly squeezed orange juice is, therefore, the very best choice - of course only if you don't add any sugar. To get 1 liter of juice, you need around 10 to 15 oranges - depending on your juicer, the size and freshness, and thus the juice content of the oranges.

Orange juice with or without pulp

It is often discussed whether fruit juice from the trade with fruit pulp is healthier than without, for example, because it contains more fiber. According to an international study, this is true, but the differences in terms of the content and the effect on the intestinal flora are only minor.

This is because the fiber content in the fruit juices with pulp examined was only 2 to 3 percent higher than in those without pulp. In freshly squeezed orange juice, on the other hand, the fiber content is on average 33 percent higher!

The fact that orange fruit juice with pulp is richer in phytochemicals speaks in favor of purchasing orange fruit juice. However, this is only the case if there is a sufficient amount of pulp in the orange juice. Here, too, freshly squeezed orange juice is the best choice. It not only contains more fiber but also more phytochemicals than industrially produced fruit juice with pulp.

The orange as a remedy

The orange is an ancient remedy that still plays a vital role in traditional medicine today. According to researchers, the beautiful fruit is used worldwide not only as an excellent source of vitamin C and to strengthen the immune system but also in the treatment of diseases:

·        Gastrointestinal problems such as constipation, cramps/colic, and diarrhea

·        Bronchitis, coughs, or colds

·        tuberculosis

·        obesity

·        Menstrual irregularities

·        Heart condition

·        high blood pressure

·        Anxiety, Depression, and Stress

In the meantime, according to the study, numerous scientific studies have shown that oranges are effective against bacteria, viruses, and parasites, have an antioxidant effect, counteract obesity, prevent cancer and cardiovascular diseases and benefit mental health. The innumerable secondary plant substances in the orange are responsible for this.

The flavonoids in orange and their effects

Apart from the vitamins and minerals, the orange contains many secondary plant substances. They can hide in the pulp and juice and the peel, in the roots and the leaves. The orange peel is the best source, but the pulp and juice also contain sufficient amounts to contribute to health.

The most critical phytochemicals in orange include numerous phenolic compounds, including in particular flavonoids such as B. the following :

 

 

Hesperidin is the main flavonoid in orange

Hesperidin has an anti-inflammatory and analgesic effect and is already used medically for various ailments such as hemorrhoids and varicose veins. The dosage here is around 1 g hesperidin per day. Since 1 liter of orange juice contains around 280 mg hesperidin, you would have to drink almost 4 liters of it. With this in mind, it makes sense to take hesperidin capsules.

According to an Italian study (test tube) at the University, hesperidin could play an important role in the prevention of Covid-19, as it binds to the key proteins of the coronavirus and is thus able to inhibit the virus.

Hesperetin lowers the risk of dementia

Hesperetin is a very powerful antioxidant that prevents arteriosclerosis and protects nerve cells. A Japanese study with 13,373 volunteers has shown that the more hesperetin is consumed in the form of citrus fruits, the lower the risk of dementia.  Both in vivo and in vitro studies have also shown that hesperetin counteracts liver inflammation.

Naringenin protects the heart

Naringenin has already been investigated in various studies, and there is already evidence that the substance can protect against heart disease and cancer.

Anthocyanins make blood oranges something special

It is the coloring agents called anthocyanins that give blood oranges their characteristic red color. But anthocyanins are also antioxidants that can help protect against various diseases.

In an international study carried out with 15 overweight subjects, anthocyanins in blood orange juice noticeably improved the function of the endothelium (cell layer that lines the inside of the blood vessels) and can therefore prevent cardiovascular diseases such as arteriosclerosis.

Only one orange a day protects the eyes

A study by Australian researchers showed that the daily consumption of at least one serving of oranges (approx. 130 g) reduced the risk of developing macular degeneration (disease of the retina of the eye) by 60 percent. 2,856 subjects took part in the study.

The researchers attributed this medicinal effect to the fact that oranges are particularly rich in flavonoids. Although z. B. Apples rich in flavonoids, but neither with them nor with any other food investigated were found to have such a positive effect on the eyes. It is, therefore, likely that it is precisely the orange-specific flavonoids such as hesperidin - perhaps in combination with the carotenoids that are widely present in oranges - that reduce the risk of macular degeneration.

Oranges are rich in carotenoids

Whether oranges, bananas, flamingos, or salmon trout: they all owe their beautiful color to the carotenoids. It is a group of dyes with a spectrum ranging from yellow to red. The orange is a considerable source of carotenoids, which can be found in the peel as well as in the pulp and juice.

Analyzes by an international team of researchers have already identified around 80 carotenoids. In addition to the well-known beta-carotene, the orange contains many more of these dyes, such as B. β-cryptoxanthin, violaxanthin, and lycopene. The content, presence, and dominance of the respective carotenoids are strongly dependent on the fruit part, the time of harvest, and the variety.

 

Of course, the carotenoids not only have an effect on appearance but also on health. Both beta-carotene and β-cryptoxanthin serve as provitamin A, i.e., they are converted into vitamin A in the body and thus contribute to eye health. With lycopene, many other carotenoids also share the ability to counteract free radicals and protect against diseases such as cancer.

Moreover, according to researchers, more carotenoids are absorbed from the pulp of the orange than from the juice.  You can get more information about carotenoids if you click on the link above.

Orange peel: properties and effects

Who does not know the scent that oranges spray when they are cut or peeled? As with other winter aromas such as cinnamon or clove, feelings awaken immediately. The bewitching citrus aroma does not come from the pulp but from the orange peel. Both in the outermost layer of the shell (exocarp), which is mostly orange in our case, and in the mesocarp (white part of the shell). The pulp is called the endocarp.

Since the mesocarp tends to taste bitter due to certain flavonoids such as naringin, only the orange peel layer is used in food and drinks. That is why, since time immemorial, mothers and grandmothers have taken the trouble to remove this thin layer (zest) in order to flavor cookies, cakes, or teas and the punch. There is now a very useful kitchen helper, the so-called zester, with which this work can be done without any problems.

Orange essential oil: the composition

The citrus scent is due to the essential oils in the orange peel. Orange essential oil is obtained by cold pressing and is composed of hundreds of substances. Superficially, these are terpenes - between 74 and 97 percent limonene - and other substances such as flavonoids. Orange essential oil is therefore also of medicinal importance.

The orange essential oil in medicine

Orange vital oil has lengthy been used in medicine, for example, in aromatherapy. Only an evaporator or an aroma lamp is required for fragrance therapy. A maximum of 10 drops of essential orange oil in the water of the fragrance lamp is enough to transform an entire room into a citrus paradise.

When buying, it is important that it is "100% pure essential oil" in organic quality. Otherwise, there is a risk that the product contains synthetic or semi-synthetic fragrances that have no medicinal effect and can even lead to unpleasant symptoms such as headaches.

It is not uncommon to hear, for example, on the English Wikipedia page, that this is pseudoscience. The fact is, however, that aromatherapy has not been used for centuries for no reason, and there are now a number of studies that have confirmed its effectiveness, which we would like to go into in more detail below.

Orange essential oil works against anxiety, stress, and fatigue

Orange essential oil is used, among other things, to relieve stress, control anxiety, relax and improve mood. A study of 30 children showed that aromatherapy with orange oil had been shown to reduce the fear of the dentist. One session was without aromatherapy (control group), and another day was another treatment with aromatherapy.

 

Before and after the treatment, the anxiety level of the children was measured at each visit based on cortisol in the saliva and the pulse rate. Because if there is a state of anxiety, the stress hormone cortisol is released, and the pulse increases. The study found that the orange oil significantly reduced anxiety.

Orange oil can also make childbirth easier. Because many women react with stress and anxiety when they are in labor, a study at the University of Medical Sciences with 100 pregnant women showed that orange essential oil had a stress-relieving and anxiety-reducing effect. In addition, a 2019 study with 90 test persons showed that aromatherapy with orange oil counteracts fatigue in dialysis patients.

Where most of the oranges are grown

Around 75 million tons of oranges were harvested worldwide. The ranking is clearly led by Brazil with almost 17 million tons, followed by the People's Republic of China and India. The most important European growing countries include Spain (3.6 million tons), Italy (1.5 million tons) and Greece (just under 1 million tons).

In countries, early-ripening varieties such as navel oranges and Hamlin will be available on the market. The medium-late ripening oranges, including main varieties such as Queen, Pineapple, and most blood oranges, are offered from December through March. Late oranges, especially Valencia, don't hit the market until spring.

What types of oranges are there

There are extra than 400 different types of oranges. These can differ significantly in terms of color, shape, size, taste, juice, and core content. Sweet oranges are divided into four groups:

1. Blonde oranges or round oranges

Blonde oranges are light in color and are also known as round oranges because of their shape. They form the most important group because they make up around two-thirds of the total orange production. The majority of blonde oranges are used to make fruit juices.

2. Navel oranges or Bahia oranges

Navel oranges originally come from Brazil, and they are also known as navel oranges. You can know them by the detail that a tiny mini orange, a so-called daughter fruit, is formed at the lower pole. Navel oranges are mainly enjoyed as a fruit. They have thicker skin compared to the blonde oranges, which makes peeling easier. They are also less juicy and taste a bit bitter, which is why they are not so well suited for juice production. The bitter substance limonin is responsible for this, which is particularly found in not ripe fruits and in the kernels. If the oranges are pressed, more of the bitter substance gets from the seeds into the fruit juice. The most important varieties include B., the particularly large Navelina, and the Cara Cara, which is often mistaken for a blood orange because of its red flesh.

3. Blood oranges

Blood oranges got their name because of their pulp, and sometimes their skin is blood red due to the anthocyanins (coloring agents) they contain. It is a natural mutation that was first discovered in Sicily in the 15th century and then cultivated.

 

Blood oranges thrive particularly well in dry areas and love night frosts. They are mainly grown in Italy and Spain. The most famous representatives include the Moro oranges, which thrive on the slopes of Mount Etna, and the Tarocco. Blood oranges are characterized by their special taste because the citrus notes are accompanied by a raspberry-like note. Since they are usually not easy to peel, they are mainly valued as juice.

4. Acid-free oranges

The so-called acid-free oranges form the fourth group, but they are actually sweet limes, which are native to India, among others. They are characterized by their low acid content, are less aromatic, and have green-yellow skin. Acid-free oranges are rarely found in Europe, however, as they spoil quickly and are therefore not profitable for export.

When are oranges in season

In southern Europe, the orange season begins in late autumn and lasts into April. Blood oranges, which are only available from December to early April, are an exception. Oranges are one of the few fruits that make it into the fruit basket during the cold season.

However, oranges are now available all year round. Most fruits, however, are not sold as fresh but processed industrially into juices and concentrates.

Most ripe oranges are actually green

The oranges that we sell are always orange or, in the case of blood oranges, reddish in color. But the color says nothing about the degree of ripeness because green oranges can also be ripe. Citrus fruits need cool night temperatures to turn orange or yellow. In the tropics, they, therefore, stay green even when they are ripe.

The fact that most of us have never seen a green orange is due to the marketing standard for citrus fruits. Because this stipulates that the orange color must be typical of the variety, and a maximum of one-fifth of the peel may be green, because of this, oranges that do not meet the norm are de-greened. This is done by exposing the fruit to the ripening gas ethylene, which destroys the green pigment chlorophyll in the skin.

Why green oranges are banned in the EU

The southern European orange producers Spain and Greece are responsible for these EU regulations. While other European countries want to allow the ripe green oranges for sale, Spain and Greece are stubbornly resisting it. Because the nights are cool there and so there is a good chance that most oranges will turn orange. European oranges need to be de-greened, especially at the beginning of the orange season.

Southern European oranges offer the advantage that they do not have to use unnecessary energy. According to the German food chemist Udo Polymer, oranges that have not been de-greened taste better. This is because degreening affects the quality, which is manifested by less fruit acid, a tastier taste, and faster aging. Ultimately, however, it's about competition. Because if green oranges could also be sold, de-greening would be superfluous.

 

In addition, people in Europe are now so used to the fact that oranges have a beautiful orange color that they classify the green fruits as immature and would not even buy them.

All conventionally grown oranges are contaminated with pesticides

As every year, the Chemical and Veterinary Investigation Office Stuttgart published a report from the everyday laboratory, in which residues and contaminants in fresh fruit from conventional cultivation were analyzed. And, as every year, the inventory of citrus fruits was not good this time either. Because these contained an average of 6.5 different active ingredients.

Thirty-six oranges were examined, each of which contained pesticide residues as well as multiple residues. These included the insecticides chlorpyrifos and chlorpyrifos-methyl. These pesticides are toxic to animals such as amphibians, bees, and fish and are anything but harmless to humans.

Studies have shown that chlorpyrifos can damage the cerebrum of embryos and reduce their mental performance even at non-toxic doses.

What oranges are treated with after harvest

Oranges from conventional cultivation are not only treated with pollutants on the tree but also after the harvest. These include fungicides such as Imazalil, which ensure that the fruit does not spoil prematurely in transit and in stores. The Environmental Protection Agency ( EPA ) has already classified Imazalil as "probably carcinogenic."

According to EPA assessments, people who come into direct contact with the fungicide during their work, for example, when packing citrus fruits, are at an increased risk. According to a Belgian study, however, even small amounts of Imazalil, which are ingested through food, can be harmful to health.

In addition, oranges are coated with artificial coatings after the harvest. Because the natural wax layer, which actually protects the fruit from damage and fungal attack, is destroyed during the cleaning process. The synthetic coating agents include, for. B. montanic acid ester (E 912), which is extracted from lignite.

E 912 was classified as harmless because it is only intended for fruits whose peel is not intended for consumption. Since there are no toxicological studies on E 912, there are now discussions in the EU about withdrawing approval for the substance.

How to recognize organic oranges

If you don't want to come into contact with pollutants, you should use organic oranges. Because these are free of pesticides and preservatives and are coated with a natural wax layer such as beeswax (E 901) or candelilla wax (E 902), if at all.

Some characteristics suggest that they are organic oranges. On the one hand, organically produced fruits are usually smaller. On the other hand, shiny and flawless skin is usually a clear indication that synthetic coating agents have been used and that the fruit is not organic. Organic fruits, on the other hand, look matt. However, only organic quality seals provide reliable information, whether organic or not.

Untreated oranges are not organic oranges

In addition, it should be noted when buying that so-called "untreated oranges" may not have been treated after the harvest, but may, of course, have been sprayed during cultivation. This information is therefore not a reference to organic oranges. The same applies to the declaration "bowl suitable for consumption."

Organic oranges are also recommended when the peel is not in use. Because toxic substances inevitably end up in the edible portion when sliced, peeled, or pressed. However, if oranges from conventional cultivation are used, it is very important, according to the Bavarian State Ministry for the Environment and Consumer Protection, to wash the fruit thoroughly under running water before processing. Why organic and fairtrade oranges are more expensive

Many consumers wonder why organic and Fairtrade oranges cost more than conventionally grown fruit, that growing organic oranges are more labor-intensive. Instead of chemical-synthetic fertilizers and pesticides, mechanical measures and natural means of plant protection are used.

In addition, organic oranges are grown in smaller quantities, and the harvests are much lower than on large farms that can operate more cheaply. With Fairtrade oranges, great importance is attached to the fact that the farmers can cover the production costs and that the workers are paid a fair wage. Consumers for whom this is important like to pay a little more to protect the environment, to promote fair trade, and to protect their own health.

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