More than any other fruit, the orange is associated with and valued for its vitamin C content. It is, in fact, the primary source of vitamin C for the majority. But oranges have more to offer nutritionally than just this one nutrient. A small orange (about five ounces) contains generous levels of folate (folic acid), potassium, and thiamin, as well as some calcium and magnesium. And compared to other citrus fruits, oranges have a broader range of uses: They can be added to various cooked or cold dishes, eaten as snacks, or squeezed for their delicious juice.
   Americans consume most of their oranges in the form of juice, which provides 140% of the current suggested daily intake of vitamin C. However, if you choose to eat a whole orange instead of drinking a glass of juice, you'll get about the same amount of vitamin C with the added benefit of more than 3 grams of dietary fiber.
Orange trees are semitropical non-deciduous trees and, like other citrus fruits, they probably originated in Southeast Asia. We take oranges for granted now (they are the third most popular fruit in the U.S., right behind bananas and apples), but at one time they were expensive and only rarely available in cooler climates.
     In the Forties, scientists developed frozen orange-juice concentrate which led to oranges becoming the main fruit crop in the World. Research also found that in orange juice containers, vitamin C loss was due to oxidation by a residual air layer trapped within the container during processing. The loss was faster in the first 2 weeks and was more evident at higher storage temperatures. Therefore, orange juice must be kept cool to prevent vitamin C degradation as it is excellerated at high storage temperatures. Research also found that in orange juice containers, vitamin C loss was due to oxidation by a residual air layer trapped within the container during processing. The loss was faster in the first 2 weeks and was more evident at higher storage temperatures. Therefore, orange juice must be kept cool to prevent vitamin C degradation as it is excellerated at high storage temperatures.

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