The entire orange fruit contains number of naturally occurring
compounds that are found very much beneficial in many diseases. If we
talk in terms of outer skin (peel) and white inner portion then it
contains number of useful contents like limonene, glucarate, pectin
and soluble fiber. It can be processed into animal feed by removing
water using pressure and heat. It is also used in certain recipes as
flavouring or a garnish. The outer most layer is used to produce
orange zest, popular in cooking because it has a flavour similar to
the fleshy inner part of the orange. The white part of the rind,
called the pericarp or albedo and includes the pith, is a source of
pectin and has nearly the same amount of vitamin C as the flesh.
Wheras inner part of the fruit is a great source of vitamin C as well
as fiber to our body. So, depending upon the utility, their importance
vary. For complete information, look some good health care sites
http://www.healthvitaminsguide.com |
