The efficacy and role of tangerine
Tangerine warm, sweet and sour taste, there is a role in the production of fluids to stop coughing, used for gastrointestinal dryness and heat of the disease; and gastric diuretic effect, used for abdominal discomfort, urinary discomfort, etc.; there is a role in moistening lungs to resolve the role of phlegm, applicable to lung heat cough.
Tangerine has the effect of inhibiting staphylococcus, can make the blood pressure, heart excitement, inhibit gastrointestinal, uterine peristalsis, but also reduce the brittleness of capillaries, reduce microvascular bleeding.
Tangerine can be said to be a treasure of the whole body, meat, skin, complex, nucleus, leaves can be used as medicine, play an important role in daily life.
1, orange peel is a flavor of qi, in addition to dryness, diuresis, phlegm, cough, spleen, and the stomach of the important medicine; scrape off the white inner layer of the orange peel skin known as orange red, with the lung qi, expectorant, cough effect;
2, orange, that is, for the orange flesh of the white reticulate filaments, containing a certain amount of vitamin P, there are through the network, phlegm, qi, and elimination of stagnation and so on, can be a treatment for chest tightness and intercostal neuralgia, etc.;
2, orange, that is, for orange meat, white net-like filaments, contains a certain amount of vitamin P, there are through the network, phlegm, qi, and eliminate stagnation, etc., can treat chest tightness, Intercostal neuralgia, etc.;
3, orange kernel is bitter, non-toxic, has the role of qi pain, can be used to treat hernia, lumbago, etc.;
4, orange leaf has a liver effect, can cure rib pain and mastitis, etc.;
5, orange meat has the effect of appetizing qi, cough moisturizing the lungs.
Tangerine pulp is also an important raw material for light industry, can be processed into canned goods, preserves, jams, fruit cakes, peptones, fructose, can also be made into juice, fruit wine and other beverages. Processing, pectin can be extracted, citric acid, hesperidin, essential oils, orange peel can be used as raw materials for the extraction of vitamin A, vitamin P, vitamin C.
Nutritional value of oranges
Oranges are rich in vitamin C and citric acid, the former has a cosmetic effect, and the latter has the effect of eliminating fatigue. If you eat the inner thin peel of the orange together, in addition to vitamin C, you can also consume dietary fiber - pectin, which promotes laxity and can lower cholesterol. Orange peel glycosides can strengthen the toughness of capillaries, lower blood pressure and expand the tubular arteries of the heart, so it can be said that oranges are food for the prevention of coronary heart disease and atherosclerosis.
Nutrient content of oranges: oranges are rich in nutrients, edible part of about 76%, in each 100 grams of orange pulp, in addition to containing the following nutrients, but also contains the maintenance of vascular elasticity of hesperidin, citric acid and other substances.
Nutrient Name Content Nutrient Name Content Nutrient Name Content Energy 176.00 (kJ) Vitamin B2 0.30 (mg) Potassium 128.00 (mg) Moisture 88.20 (g) Vitamin C 34.00 (mg) Magnesium 14.00 (mg) Protein 0.80 (g) Vitamin E 1.22 (mg) Sodium 0.80 (mg) Fat 0.10 (g) Thiamin 0.04 (mg) Manganese 0.03 (mg) Carbohydrate 10.20 (g) Riboflavin 0.03 (mg) Zinc 0.13 (mg) Fiber 0.50 (g) Nichotinic Acid 0.20 (mg) Copper 0.11 (mg) Carotene (pro-vitamin A) 490.00 (mg) Niacin 0.20 (mg) Iron 0.20 (mg) Vitamin A 82.00 (mcg) Phosphorus 18.00 (mg) Selenium 0.70 (mcg) Vitamin B 0.08 (mg) Calcium 24.00 (mg)