Can the ugly orange get angry?
As a special member of the citrus family, Chou Orange has attracted much attention for its unique taste and nutritional value. Controversies over the consumption of ugly oranges interpret whether eating causes fire. The scientific name of ugly oranges is unknown, and its flesh is sweet and rich in juice. Modern nutritional research shows that its sugar content is controlled within the range of 8-13%, which is much lower than that of granulated orange (17-22%). Test data from Sichuan Academy of Agricultural Sciences in 2023 shows that every 100g of flesh contains 28.6 mg of vitamin C, which is equivalent to lemon. The unique ratio of water to dietary fiber (water content 87%, dietary fiber 1.4g/100g) forms a natural moisturizing mechanism that can effectively neutralize the feeling of dryness caused by sugar. Dialectical analysis of the attributes of cold and heat, the traditional Chinese medicine classic "Compendium of Materia Medica" records the characteristics of citrus fruits that have "cool skin and warm flesh." Experiments conducted by Chengdu University of Traditional Chinese Medicine in 2021 proved that the pH value of ugly orange pulp is 3.8-4.2, but it appears weakly alkaline after metabolism by the human body. The hesperidin contained in it (detection value of 23.6mg/100g) has a two-way regulatory effect, which not only promotes blood circulation but does not cause internal heat. It is recommended to control the daily consumption at 200-300g, about 2-3 medium fruits. The gold ratio test report on the comprehensive analysis of trace elements in ugly orange nutrition shows that every 100g of flesh contains 181mg of potassium, 34mg of calcium, and 12mg of magnesium, which perfectly meets the body's electrolyte needs. The unique tangerine leaf content reaches 0.82mg/100g, which is 40% higher than that of ordinary citrus fruits, and has significant antioxidant effect. China Nutrition Society recommends it as an auxiliary dietary fruit for cardiovascular and cerebrovascular diseases. Development of medicinal value of peel The limonene content in the peel of tangerine reaches 92.3%, far exceeding that of grapefruit peel (78%). After drying at a low temperature of 50℃, the prepared tangerine peel contained polymethoxyflavonoids (PMFs), and experiments confirmed that the inhibition rate against Staphylococcus aureus reached 63.7%. It is recommended to make dried peel into sachets, and the deodorization effect can last for 2-3 months.
On the whole, the cold and hot attributes of ugly oranges need to be judged based on the amount of food consumed and individual physique. It is recommended to drink it with chrysanthemum tea to enhance the flavor and balance the attributes. Pay attention to keep the fruit stalk intact when storing. Keep it in a cool and ventilated place for about 15 days.