It is known that one orange contains a high amount of vitamin C, but this fruit, other than vitamins C, B, and A, contains other useful substances such as amino acids, pectin, beta-carotene, folic acid, calcium, potassium, iron, zinc, phosphorus, manganese, and iodine.
Most people throw the orange peel, but that it’s a big mistake. Actually, the orange peel is more nutritious than the flesh itself. In this article, you will find out why!
Why You Should Eat The Orange Peel
The orange peel contains four times as much fiber as the fleshy part of the orange. This peel contains powerful antioxidants called super flavonoids. Tangerine and nobiletin are the flavonoids that are good for the prevention of cancer, diabetes, and inflammation. They reduce the level of “bad” LDL cholesterol. The orange peel’s antioxidants are 20 times more potent than the fruit itself.
The same applies to all citrus fruits (lemon, lime, and tangerine). The white membrane of the orange peel contains a high dose of pectin, which is a fiber that reduces cholesterol as well and keeps the intestinal flora balanced.
How To Eat The Orange Peel
First, you should choose organic oranges. Then, you should clean the orange peel toughly. Soak the orange into a solution made of 1 cup of white vinegar, 1 cup of water and teaspoon of baking soda. Leave the fruit to stand in solution for half an hour. Then, take a clean toothbrush and scrub the peel a little bit. Rinse the orange with lukewarm water.
Once you’ve clean the whole fruit, it’s ready for consummation.
You can add the fruit and its peel in your morning smoothie or grate on top of rice pudding, yogurt, chia pudding and oatmeal.
You can also make preserved orange peel just like the Moroccan delicate preserved lemons. If you haven’t heard about preserved lemons, we will show you how you can make it. But, instead of using lemons, you can use oranges or both.
You will need:
- 6 organic oranges
- 85 grams of kosher salt
- Half a cup of freshly squeezed orange juice
- Half a cup of freshly squeezed lemon juice
- 2 tablespoons olive oil
- Glass jars with a lid
Put the oranges into a pot filled with water and bring them to a boil. Then, remove them from the pot and cut them into 8 wedges. Remove the seeds if there are any and add them to a bowl. Next, add the kosher salt inside the orange wedges. Place the oranges into the glass jars and cover them with the orange juice. Close the jars and leave them to stand for five days. Once a day, shake the jar. After five days, open the jar and add the olive oil. Keep them refrigerated.