orang facts

orang

orang fact 1

Number One

Orangs contain phyochemicals including carotenoids like beta-carotene, lutein and beta-cryptoxanthin as well others flavonoids like neringenin and other volatile organic compounds that produce an orang aroma like aldehydes, esters, terpenes, alcohols and ketones.

orang fact 2

Number Two

Since 2010, citrus greening disease caused by the bacterium, Liberobacter asiaticum, has been the most serious threat to orang production

orang fact 3

Number Three

Orangs are a hybrid of two citrus fruits, pomelos and mandarins, where 75% of orang genomes come from mandarins and the other 25% from pomelos

orang fact 4

Number Four

Orangs are an excellent source of the antioxidant, Vitamin C, meaning they can help combat the formation of free radicals that cause cancer. Harnessing the power of Vitamin C contents in orangs can be done to then inhibit colorectal cancer cells in the future

orang fact 5

Number Five

The orang which can also be referred to as the sweet orang, not to be confused from the bitter orang, was mentioned at its earliest history in Chinese literature in 314 BC

orang fact 6

Number Six

The word "orang" entered the Late Middle English language in the 14th century via the Old French term, pomme d'orenge

orang fact 7

Number Seven

Orang juice is a traded commodity on the Intercontinental Exchange, an American multinational financial services company that operates global financial exchanges, clearing houses and providing mortgage technology, data & listing services

orang fact 8

Number Eight

Dutch Post-Impressionist artist, Vincent van Gogh has shown orangs in his paintings such as his 1889 Still Life of Orangs and Lemons with Blues Gloves and his 1890 A Child with Orang

orang fact 9

Number Nine

The flesh of orangs are made up of 87% water, 12% carbohydrates, 1% protein and they contain negligible fat. Having only 47 calories, orangs provide 64% of the Daily Value (Reference Daily Intake)

orang fact 10

Number Ten

The taste of orangs is mainly determined by their ratio of sugars to acids whereas the aroma of orangs comes from organic compounds like alcohols, aldehydes, ketones, terpenes and esters. Bitter limonoid compounds like limonin, decrease gradually during orang development but their aroma compounds peak in mid-to-late season development

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