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Step 1: Write the name of the 2 students
Step 2: Conduct preliminary research ( 3sources per team)
Step 3: For each source write:
*Webpage/ Article name
*Autor (s) name (s)
*Date
*Abstract ( copy or screenshot)
*3 bullet points with main ideas

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Limit your reading to recently published material and perhaps one or two influential works on the topic. The goal here is to familiarise yourself with the key debates in academic writing on the topic.

Reading in order to develop a research question is different from reading in order to answer it. Focus on the main ideas and arguments (these are usually found in the introduction and the conclusion). You don’t need to read every word or take down extensive notes at this stage, as you will probably come back to the text at a later date. Source: ( Monach University, 2023)

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Sebastian rosas
Oscar lara

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Webpage: Healthline
Article Name: Is Orange Juice Good or Bad for You?

Authors: Marsha McCulloch
Date: July 5, 2023
Abstract:
| Orange juice | Fresh orange
Calories | 110 | 62
Fat | 0 grams | 0 grams
Carbs | 25.5 grams | 15 grams
Fiber | 0.5 grams | 3 grams
Protein | 2 grams | 1 gram
Vitamin A | 4% of the RDI | 6% of the RDI
Vitamin C | 137% of the RDI | 116% of the RDI
Thiamine | 18% of the RDI | 8% of the RDI
Vitamin B6 | 7% of the RDI | 4% of the RDI
Folate | 11% of the RDI | 10% of the RDI
Calcium | 2% of the RDI | 5% of the RDI
Magnesium | 7% of the RDI | 3% of the RDI
Potassium | 14% of the RDI | 7% of the RDI
Main ideas:
1. Differences between store bought orange juice and freshly squeezed.
2. Benefits of freshly squeezed.
3. Benefits of vitamin C.

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Orange juice and whole oranges are nutritionally similar, but there are some important differences.

Most notably, compared to a whole orange, a serving of orange juice has significantly less fiber and about twice the calories and carbs - which are mostly fruit sugar.

Here's a closer look at the nutritional value of one cup (240 ml) of orange juice compared to a medium orange (131 grams) - either counts as one serving of fruit ( 6, 7, 8):

As you can see, the nutrient content of whole oranges and juice is similar. Both are excellent sources of vitamin C - which supports immune health - and a good source of folate - which helps reduce the risk of certain birth defects in pregnancy ( 9, 10).

However, juice would be even higher in these nutrients if some weren't lost during processing and storage. For example, in one study, store-bought orange juice had 15% less vitamin C and 27% less folate than home-squeezed orange juice ( 4).

Though not listed on nutrition labels, oranges and orange juice are also rich in flavonoids and other beneficial plant compounds. Some of these are reduced during orange juice processing and storage (, 4, ).

What's more, one study found that - compared to unprocessed orange juice - pasteurized orange juice had 26% less antioxidant activity immediately after heat processing and 67% less antioxidant activity after about a month in storage ().

Summary
An 8-ounce (240-ml) serving of orange juice has about twice the calories and sugar of a whole orange. Their vitamin and mineral content is similar, but juice loses some vitamins and beneficial plant compounds during processing and storage.

Are Some Types Healthier?

The healthiest type of orange juice is the kind you fresh-squeeze at home - but that can be time-consuming. Therefore, many people opt to buy orange juice from the supermarket.

The least healthy options are orange-flavored drinks that contain only a small percentage of real juice, along with several additives like high-fructose corn syrup and yellow food coloring.

A healthier choice is 100% orange juice - whether it's made from frozen orange juice concentrate or never frozen. These two options are similar in nutritional value and taste ( 12, ).

Stores also sell orange juice with added calcium, vitamin D and other nutrients. However, due to its high calorie count, you shouldn't drink it just for these added nutrients. Instead, taking a supplement pill is a calorie-free way to fill in any dietary gaps ().

If you're watching your calorie intake, you can buy orange juice beverages that promote 50% fewer calories and less sugar than regular orange juice.

However, these drinks contain added water and sugar substitutes - either natural ones, such as stevia, or artificial ones, including sucralose and acesulfame potassium, which you may prefer to avoid. If included, these will be listed in the ingredients list.

Finally, you can choose how much pulp you want in your orange juice. Extra pulp doesn't add enough fiber to change the count on the nutrition label compared to pulpless juice, but it does supply beneficial plant compounds, including flavonoids (, 15).

Summary
The most nutritious option for store-bought juice is 100% orange juice with extra pulp. The worst choices are orange-flavored drinks that contain little real juice along with added sugars.

Possible Benefits

Nearly 80% of Americans fall short of the recommended daily fruit intake, which is two cups daily for the average adult. Orange juice is available year-round and has consistent quality, making it a convenient and flavorful way to help you meet your fruit quota (, , ).

Additionally, it generally costs less than whole oranges. Therefore, it can help those on a strict budget meet their daily fruit recommendations ().

Still, health experts advise opting for whole fruit over juice when you can and note that fruit juice should make up no more than half of your daily fruit quota, meaning no more than one cup (240 ml) a day for the average adult ( 8, , ).

Several studies have tested the heart health benefits of orange juice and suggest that it may help increase your antioxidant status and protect against free radical damage to cholesterol, which is a risk factor for atherosclerosis (, , ).

However, these studies are typically sponsored by companies or groups with an interest in selling more orange juice and/or require people to drink higher amounts of orange juice, such as two cups a day or more.

Summary
Orange juice can help you meet your fruit goal of two servings a day, but it should make up no more than half of your daily fruit quota. This means that you should limit your intake to one daily serving of juice.

Potential Downsides

Though orange juice is linked to some health benefits, it also has drawbacks that are mainly linked to its calorie content and effects on blood sugar levels.

High in Calories

Fruit juice is less filling than whole fruits and quick to drink, increasing your risk of overeating and weight gain ().

What's more, studies show that when you drink calorie-rich beverages, such as orange juice, you don't necessarily eat less food overall and may consume more calories than you would have without the juice (, , ).

Large observational studies in adults have linked each one-cup (240-ml) daily serving of 100% fruit juice with weight gain of 0.5-0.75 pounds (0.2-0.3 kg) over four years (, ).

Additionally, when adults and teens drank two cups (500 ml) of orange juice with breakfast, it decreased their body's fat burning after meals by 30% compared to drinking water. This may be partly due to the sugary juice stimulating fat production in the liver ().

Perhaps most concerning are the effects of orange juice in children, as they're the top consumers of juice and juice drinks ().

Orange juice and other sugary drinks can contribute to excess calorie intake in children, as well as tooth decay. Diluting orange juice doesn't necessarily decrease dental risks, though it can reduce calorie intake ().

May Raise Blood Sugar Levels

Orange juice could also increase your blood sugar more than whole oranges.

The glycemic load - which is a measure of how a food's carb quality and quantity affect blood sugar levels - ranges from 3-6 for whole oranges and 10-15 for orange juice.

The higher the glycemic load, the more likely a food is to raise your blood sugar ( 28).

To help overcome some of these drawbacks of orange juice, scientists have tested the benefits of adding orange pomace - fiber and flavonoid-rich remnants of oranges retrieved from the segments, broken pulp and core - to juice.

Preliminary human studies suggest that the addition of pomace to orange juice may help reduce its blood sugar impact and improve feelings of fullness (, , ).

However, more research is needed, and pomace-enriched orange juice isn't available in stores yet.

Summary
Drinking orange juice isn't very filling and may contribute to excess calorie intake and weight gain. It may also raise your blood sugar more than a whole orange and can increase your risk of dental decay.

The Bottom Line

Though nutritionally similar to whole oranges, orange juice provides very little fiber but twice the calories and sugar.

It may be an easy way to reach your recommended fruit intake but can cause blood sugar spikes and even weight gain.

It's best to limit yourself to no more than 8 ounces (240 ml) per day.

Even better, if you can, opt for whole oranges over juice whenever possible.

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Orange Juice: Nutrition Facts, Calories and Benefits

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Orange juice and whole oranges are nutritionally similar, but there are some important differences. Most notably, compared to a whole orange, a serving of orange juice has significantly less fiber and about twice the calories and carbs - which are mostly fruit sugar.

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Fernando Diaz de la Peña de la Garza & Daniel Monter Lobato

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Fernando Diaz de la Peña de la Garza & Daniel Monter Lobato

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Webpage: Medical News Today
Article name: What to know about oranges
Author: Megan Ware
Date: July 18, 2023
Abstract:
Nutrient | Percentage of daily requirement for adults
Vitamin C | 92.93% for females and 77.44% for males
Thiamin | 10.36%
Folate | 9.83%
Fiber | At least 9.34%, depending on age and sex
Calcium | Between 4.36% and 5.24%, depending on age
Potassium | 5.04%

Main Ideas:
1. How oranges help in your health.
2. Risks of consuming oranges.
3. How to include oranges in your diet.

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Oranges are a type of low calorie, highly nutritious citrus fruit. As part of a healthful and varied diet, oranges contribute to strong, clear skin and can help lower a person's risk of many conditions.

Oranges are popular due to their natural sweetness, the many different types available, and the diversity of uses. For example, a person can consume them in juices and marmalades, eat them whole, or use zested peel to add a tangy flavor to cakes and desserts.

This popular citrus fruit is particularly known for its vitamin C content. However, oranges contain a range of other plant compounds and antioxidants that may reduce inflammation and work against disease.

In this article, we look at the many health benefits of oranges, their nutritional profile, and how to include more in the diet.

The nutrients in oranges offer a range of health benefits. The sections below discuss these benefits in more detail.

Cancer

As an excellent source of the antioxidant vitamin C, oranges may help combat the formation of free radicals that cause cancer.

Although an adequate vitamin C intake is necessary and very beneficial, the amount a person would need for the desired therapeutic effect on cancer is more than they could realistically consume.

For example, one study concluded that medical scientists could harness the power of vitamin C from oranges to inhibit colorectal cancer cells in the future. However, the authors concede that 300 oranges' worth of vitamin C would be necessary.

That said, in 2015, a study linked grapefruit and orange juice with a higher risk of skin cancer. Researchers found that people who consumed high amounts of whole grapefruit or orange juice were over a third more likely to develop melanoma than those who consumed low amounts. This may have been due to citrus compounds that exert photocarcinogen properties.

More research is necessary to confirm the effects of orange consumption on cancer risk.
Learn more about the powerful health benefits of vitamin C here.
Blood pressure

Oranges contain no sodium, which helps keep a person below their daily limit. On the other hand, a cup of orange juice can boost daily potassium intake by 14%.

Maintaining a low sodium intake is essential to lowering blood pressure. However, increasing potassium intake may be just as important for reducing a person's risk of high blood pressure, as it can help support the relaxation and opening of blood vessels.

According to the Office of Dietary Supplements (ODS), increasing potassium intake can reduce the risk of high blood pressure and stroke.

Heart health

Oranges are a good source of fiber and potassium, both of which can support heart health.

According to one 2017 review of previous meta-analyses, consuming enough fiber can significantly reduce the risk of heart disease both developing and being fatal. The review links this effect to its ability to lower cholesterol levels in the blood.

One cup of orange juice can provide 14% of a person's daily potassium requirement.

The ODS found that people with higher potassium intakes may have a lower risk of stroke and other cardiovascular diseases. They mainly attribute this to the effects of potassium on blood pressure.

Diabetes

A medium orange weighing 131 grams (g) contributes 3.14 g of fiber, which is nearly 10% of an adult's daily fiber requirement. Several studies have found that fiber can improve some factors that contribute to diabetes development and progression.

For example, one 2019 study found that consuming 4 g of a dietary fiber supplement per day did not reduce blood glucose but improved how the body responds to insulin. Low insulin sensitivity can contribute to type 2 diabetes.

Weight control is also important for reducing the risk of diabetes, as obesity and overweight can contribute to the development of type 2 diabetes. The body processes fiber more slowly than other nutrients, so it can help a person feel fuller for longer and reduce their urge to eat snacks throughout the day.

Following a diet that contains a high proportion of fruits and vegetables can support blood sugar control and reduce the risk of type 2 diabetes and disease progression. That said, a diabetes friendly diet should include healthful foods from a variety of food groups.
Learn more about the best fruits for people with diabetes here.
Skin

Consuming enough vitamin C can help a person maintain skin health and appearance.

Vitamin C contributes to collagen production. Collagen supports the skin, promotes wound healing, and improves skin strength.

The outcome of a 2015 review suggests that dietary vitamin C improved how people perceived their skin health and how healthful it actually was, including appearance, wrinkling, elasticity, and roughness.

One medium orange weighing 131 g provides:

The same orange provides the following percentages of a person's daily requirement of several essential vitamins and minerals, according to United States Department of Agriculture guidelines:

Oranges also contain choline and zeaxanthin.

Choline is an important nutrient in oranges that helps with sleep, muscle movement, learning, and memory. Choline also aids the transmission of nerve impulses, assists in the absorption of fat, and reduces chronic inflammation.

Zeaxanthin is a type of carotenoid antioxidant that can reduce inflammation. According to a 2019 review, it can positively benefit heart, liver, skin, and eye health.

It is best to pick oranges at the peak of their ripeness. Unlike some other fruits, they do not ripen or improve in quality after picking. People should store oranges at room temperature and away from direct sunlight.

It can be hard to find ripe fruits and vegetables in the winter. However, this is the perfect time to buy citrus fruits. Winter is the peak season for oranges and other citruses.

There are several different types of orange available, including:

Here are some tips for using orange in the diet:

Keep a bowl on the kitchen table or counter stocked with fresh fruit from the season. Seeing fruits readily available will likely influence people to choose them as a snack, rather than raiding the cupboards for a less healthful option.

Make a fruit salad using strawberries, pineapple, mandarin oranges, and grapes.

Add some orange slices to a salad at lunch or dinner. Complement the oranges with walnuts or pecans, a crumbled cheese, and a light balsamic or citrus vinaigrette dressing.

Make homemade juice. Freshly squeezed orange juice can be a flavorful, refreshing, and nutritious addition to a person's morning routine. Squeezing orange juice at home will mean that there are no added preservatives or sweeteners.

People with gastroesophageal reflux disease may experience an increase in symptoms such as heartburn and regurgitation when consuming citrus fruits. This is due to their high acid content.

A person can achieve and maintain good health by eating a varied diet that contains many different types and groups of food.

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Oranges: Health benefits, nutrition, diet, and risks

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Oranges are a type of low calorie, highly nutritious citrus fruit. As part of a healthful and varied diet, oranges contribute to strong, clear skin and can help lower a person's risk of many conditions. Oranges are popular due to their natural sweetness, the many different types available, and the diversity of uses.

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Webpage: Pepperscale
Article Name: Vitamin C In Peppers: The Fact And Fiction
Author: Matt Bray
Date: March 21, 2020.
Abstract:
"Do some types of peppers provide more vitamin C than others?

Bell peppers — especially ripe bells — are known to be among the best vitamin C sources available. A part of this has to do with the fact that the pepper has a particularly high concentration of the nutrient."

Main Ideas:
- Content of vitamin C in bell peppers.
- Can bell peppers loose their vitamin C?
- Benefits of bell peppers.

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Some of the links in this post may be affiliate links. This means if you click on the link and purchase the item, we will receive a commission at no extra cost to you.

Peppers are fruits but most people treat them like vegetables. As vegetables, they are among the most varied and versatile. Their versatility makes them popular, which is why they are used in cuisines all over the world. One of their important nutritional benefits is their high ascorbic acid content. Ascorbic acid is better known as vitamin C. Below, we will examine peppers and their reputation for being excellent sources of vitamin C.

How much vitamin C is there in peppers?

Your body needs approximately 90 mg of vitamin C each day. The amount you will get from a pepper depends on several factors including the pepper's type and its ripeness. Depending on the pepper, you might get anywhere from 100 mg per one-cup serving to 190 mg.

Do some types of peppers provide more vitamin C than others?

Bell peppers - especially ripe bells - are known to be among the best vitamin C sources available. A part of this has to do with the fact that the pepper has a particularly high concentration of the nutrient. Another factor here is the fact that it is relatively easy to eat a one-cup serving of bell pepper. Many people will have a hard time finishing a cup of hot peppers.

A cup of green bell peppers provides a little more than your daily requirement for vitamin C. It gives you about 95 mg of the vitamin.

Red bell peppers provide more than 1.5 times your daily requirement in each cup. It'd be slightly more if they are organically grown. A red bell pepper can provide up to 190 mg of the vitamin in a one-cup serving.

In comparison to bell peppers, a cup of jalapeños contains about 107 mg of vitamin C and a cup of serranos has about 47 mg.

Do ripe peppers provide more vitamin C than unripe peppers?

The color of chili peppers often indicates their degree of ripeness. Peppers can ripen to different colors depending on the variety, with red or yellow being common colors. Most sources state that unripe green peppers have the lowest concentration of vitamin C and that the level increases as the pepper ripens. A few experts believe that the vitamin content peaks after the green stage but before the pepper is fully ripe, which means that it is lower in fully ripe peppers.

How do peppers compare to other sources of vitamin C like oranges?

You'll be surprised. One cup of chopped red bell pepper provides three times the vitamin C in an orange. A one-cup serving of sliced orange fruit provides you with about 95 mg of the vitamin, which is about the same amount as a cup of green bell pepper.

Granted, oanges do have the advantage of being relatively easy to eat on their own when compared to bell pepper. Limes contain even less vitamin C than oranges because they are smaller. You get only about 20 mg of vitamin C in each fruit, which is roughly 25 percent of what you need each day.

Do dried peppers lose their vitamin C?

Dried chilies do lose some but not because the peppers are dehydrated. Instead, they lose it because of the high temperatures used during the drying process.

UPDATE NOTICE: This post was updated on March 21, 2020 to include new content.

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Vitamin C In Peppers: The Fact And Fiction

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How much vitamin C is their in peppers? Is it more than oranges? Do dried peppers have less? We break down the fact and fiction behind it all.

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Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans

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Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans

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Webpage: Science Direct
Authors: Sánchez-Moreno Concepción, Cano M Pilar, de Ancos Begoña, Plaza Lucía, Olmedilla Begoña, Granado Fernando, Martín Antonio
Date: February 2023

ABSTRACT

Background

Consumption of fruit and vegetables is associated with improved health and a decreased prevalence of chronic degenerative processes.

Objectives

The objectives were to assess the bioavailability of vitamin C from orange juice and its influence on plasma vitamin C and 8-epi-prostaglandin F2α(8-epi-PGF2α) concentrations in a healthy human population.

Design

Six men and 6 women consumed 500 mL commercial fresh-squeezed orange juice/d for 14 d, corresponding to an intake of 250 mg ascorbic acid/d. On the first day of the study, the subjects drank the juice in one dose (dose-response study), and on days 2–14 they consumed 250 mL in the morning and 250 mL in the afternoon. Blood was collected every hour for 6 h on the first day and again on days 7 and 14.

Results

Baseline plasma vitamin C concentrations were significantly higher (P = 0.03) among the women than among the men (56.4 ± 4.4 compared with 44.3 ± 3.5 μmol/L). In the dose-response study, the maximum increase in plasma vitamin C occurred 3 h postdose in both the men and the women. Vitamin C concentrations remained significantly higher on days 7 and 14 than at baseline. Baseline concentrations of 8-epi-PGF2αwere significantly higher (P = 0.03) among the men than among the women (249.6 ± 25.4 compared with 177.7 ± 6.2 pg/mL) but decreased significantly (P = 0.04) by day 14 of the intervention. A significant inverse correlation was observed between vitamin C and 8-epi-PGF2α (r = −0.791, P = 0.0022). Among smokers, baseline vitamin C was lower and 8-epi-PGF2αhigher than among nonsmokers.

Conclusions

Drinking orange juice (500 mL/d) increases plasma concentrations of vitamin C and reduces concentrations of 8-epi-PGF2α in humans. These effects were significantly more pronounced in smokers.

Main ideas

1. Orange juice intake boosts vitamin C levels, peaking 3 hours after consumption.

2. Orange juice reduces 8-epi-Prostaglandin F2α (8-epi-PGF2α) concentrations, especially in smokers.

3. Gender and smoking influence baseline vitamin C and 8-epi-PGF2α levels.

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Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans

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Consumption of fruit and vegetables is associated with improved health and a decreased prevalence of chronic degenerative processes.The objectives wer...

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Webpage: The Wellness Corner
Article name: Can You Actually Get Enough Vitamin C From An Orange To Reap The Benefits?
Author: No specific author
Date: 14 months ago
Abstract:
Vitamin C is a powerful antioxidant, and orange juice is one of its richest sources. But can you actually get enough vitamin C from oranges to reap its benefits? And if so, how much would you need to consume each day to meet your target daily intake. There are some simple steps that you can take to make sure that you're absorbing all of those benefits.

Main ideas:
1. Why we need vitamin C in our system.
2. How much vitamin C is in an orange.
3. How we can replace oranges.

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Is Vitamin C In An Orange Enough To Reap The Benefits?

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Along with orange, having a diet with other sources of vitamin C-rich foods will ensure that you get your daily requirement for vitamin C.

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Webpage: WebMD
Article name: Oranges
Authors: Danny Bonvissuto
Date:September 15, 2022

One medium-sized orange has:

60 calories

No fat or sodium

3 grams of fiber

12 grams of sugar

1 gram of protein

14 micrograms of vitamin A

70 milligrams of vitamin C

6% of your daily recommended amount of calcium

237 milligrams of potassium

15.4 grams of carbohydrates

The vitamin C in oranges helps your body in lots of ways:

Protects your cells from damage

Helps your body make collagen, a protein that heals wounds and gives you smoother skin

Makes it easier to absorb iron to fight anemia

Boosts your immune system, your body's defense against germs

Slows the advance of age-related macular degeneration (AMD), a leading cause of vision loss

Helps fight cancer-causing free radicals

1 Calcium. Oranges are high in this important nutrient, which keeps your bones, organs, and muscles strong

2 Folate for moms and babies. Oranges are a great way to get a big dose of folate naturally. Your body uses it to divide cells and make DNA. Because it helps prevent birth defects, it's an especially important B vitamin for pregnantwomen.

3 Anti-inflammatory. Some foods tell your immune system it's under attack. This causes inflammation. When inflammation turns into a long-term problem, it can trigger diabetes, heart disease, arthritis, cancer, and Alzheimer's disease. Oranges have the opposite effect.

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What Are Oranges?

Oranges are round, orange-colored citrus fruits that grow on trees. They originally came from China, but today these nutritious powerhouses are grown in warm climates around the world.

Continued

Good sugar. The 12 grams of sugar in an orange are all natural. That's different from the kind of sugar you'd get in a candy bar. Plus, all the fiber, vitamins, and antioxidants that come with an orange make it a much better choice for your body. Choose raw oranges, which have less sugar than the dried kind.

Potassium. This nutrient lowers your blood pressure, and oranges have a bunch of it.

Citric acid and citrates. These compounds help prevent kidney stones from forming.

Health Risks of Oranges

Sometimes you can get too much of a good thing. Though this mainly applies to the supplement form, too much vitamin C at one time could give your body more fiber and sugar than it needs.

Watch out for nausea, vomiting, diarrhea, stomach cramps, headache, and insomnia.

Oranges are high in acid, and that can make symptoms of gastroesophageal reflux disease ( GERD) worse.

If you're taking beta-blockers, too many oranges could increase your potassium intake and lead to kidney damage.

Continued

If your body stores more iron than it needs, a condition called hemochromatosis, high doses of vitamin C can add more iron and damage your tissues.

Vitamin C may also increase absorption from medicines that contain aluminum, like phosphate binders, and increase your estrogen levels if you're on hormone replacement therapy.

As for orange juice, you might get some extra sugar and lose some fiber in the trade-off. Too much fruit juice can also lead to weight gain, which can raise your risk of heart disease, especially in middle age. But both whole oranges and their juice are good for you.

How to Prepare and Store Oranges

You can store your oranges at room temperature out of direct sunlight. But if you know you won't eat them for a few days, put them in your refrigerator's crisper drawer.

For ways to prepare oranges, check out:

Types of Oranges

There are many different varieties of oranges. Some are sweet, and some are sour. Common types include:

Every type of orange has more than 100% of your recommended daily amount of vitamin C. That's more than any other citrus fruit. All you have to do to get this key vitamin is peel and eat.

Nutrition in Oranges

One medium-sized orange has:

60 calories

No fat or sodium

3 grams of fiber

12 grams of sugar

1 gram of protein

14 micrograms of vitamin A

70 milligrams of vitamin C

6% of your daily recommended amount of calcium

237 milligrams of potassium

15.4 grams of carbohydrates

Health Benefits of Oranges

The vitamin C in oranges helps your body in lots of ways:

Protects your cells from damage

Helps your body make collagen, a protein that heals wounds and gives you smoother skin

Makes it easier to absorb iron to fight anemia

Boosts your immune system, your body's defense against germs

Slows the advance of age-related macular degeneration (AMD), a leading cause of vision loss

Helps fight cancer-causing free radicals

Continued

When you're feeling anxious, vitamin C can also lower your levels of the stress hormone cortisol and your blood pressure.

Some other benefits:

Anti-inflammatory. Some foods tell your immune system it's under attack. This causes inflammation. When inflammation turns into a long-term problem, it can trigger diabetes, heart disease, arthritis, cancer, and Alzheimer's disease. Oranges have the opposite effect.

Fiber. The 3 grams of fiber in a medium orange help keep your bowels healthy, your cholesterol and risk of heart disease low, and ulcers at bay. Fiber also slows the way your body absorbs sugar -- a big bonus if you have diabetes.

Calcium. Oranges are high in this important nutrient, which keeps your bones, organs, and muscles strong.

Folate for moms and babies. Oranges are a great way to get a big dose of folate naturally. Your body uses it to divide cells and make DNA. Because it helps prevent birth defects, it's an especially important B vitamin for pregnant women.

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Oranges are round, orange-colored citrus fruits that grow on trees. They originally came from China, but today these nutritious powerhouses are grown in warm climates around the world. Continued Good sugar. The 12 grams of sugar in an orange are all natural. That's different from the kind of sugar you'd get in a candy bar.

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Hartford Healthcare,
Nutrition Smack Down: Which Color Bell Peppers Are The Healthiest?
Jamie Allers,
January 26 2023,
Red and orange peppers contain the most macronutrients and are the sweetest.
Green and yellow are more bitter and still have macronutrients, but not as much.
It is recommended to eat all colors of bell peppers to take all the macronutrients.
https://healthnewshub.org/nutrition-smackdown-which-color-bell-peppers-are-the-healthiest/

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Andrés Ortega, Regina Quiroz, Rodrigo Cortez

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Andrés Ortega, Regina Quiroz, Rodrigo Cortez

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Article name: Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice
Authors: A.C Polydera a, N.G Stoforos b, P.S Taoukis a
Date published: November 2003
Abstract: Shelf life of reconstituted orange juice after conventional thermal (80 °C, 30 s) or high hydrostatic pressure (500 MPa, 35 °C, 5 min) pasteurisation was comparatively studied. Polypropylene bottles and laminated flexible pouches were used. Ascorbic acid loss, colour, viscosity and sensory characteristics were measured during storage at 0–15 °C. Ascorbic acid degradation rates were lower for high pressurised juice, leading to an extension of its shelf life compared to conventionally pasteurised juice. Kinetic modelling established a higher temperature dependence of ascorbic acid loss for high pressurised juice as expressed by activation energy values (61.1 and 43.8 kJ/mol respectively for high pressurised and thermally treated bottled juice). Based on ascorbic acid retention, the increase of shelf life of high pressurised juice stored in bottles compared to thermally pasteurised one ranged from 11% (storage at 15 °C) to 65% (storage at 0 °C). Respective values of shelf life increase for juices in pouches were 24% and 57%. Colour was not substantially affected by type of processing. Higher viscosity values were determined for high pressurised juice, while its sensory characteristics were judged superior.

- During storage, orange juice undergoes a number of deteriorative reactions (ascorbic acid degradation, cloud loss, microbial spoilage, development of off-flavour, changes in colour, texture, appearance), resulting in quality degradation of the product
- Pressure alone was not found to significantly change vitamin C concentration of orange juice. Only when temperature was above 60 °C ascorbic acid degradation was observed, during HHP processes.
- he shelf life of a variety of fruit juices can be extended through the application of HHP compared to that of untreated ones.

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Orange juice is a highly valued product representing a significant source of vitamin C. During storage, orange juice undergoes a number of deteriorative reactions (ascorbic acid degradation, cloud loss, microbial spoilage, development of off-flavour, changes in colour, texture, appearance), resulting in quality degradation of the product (Ayhan, Yeom, Zhang, & Min, 2001; Bezman, Rouseff, & Naim, 2001; Ewaidah, 1992; Goyle & Ojha, 1998; Roig, Bello, Rivera, & Kennedy, 1999). Commercial chilled orange juice is usually produced from frozen concentrates reconstituted and thermally pasteurised to achieve microbial stability and extend the shelf life of the product. Pasteurisation processes are designed to achieve a target shelf life of a few weeks for the refrigerated product. Although conventional thermal treatment of fruit juices has been widely and efficiently used, the thermal process has a negative effect on the sensory and the nutritional characteristics of the juices (Arena, Fallico, & Maccarone, 2001; Manso, Oliveira, Oliveira, & Frias, 2001; Yeom, Streaker, Zhang, & Min, 2000).

An important problem associated with orange juice quality is l-ascorbic acid loss during heat treatment (Lima, Heskitt, Burianek, Nokes, & Sastry, 1999; Manso et al., 2001; Rojas & Gerschenson, 1997) or storage (Lee & Chen, 1998; Lee & Coates, 1999). During storage of the juice ascorbic acid is degraded, following two consecutive or parallel pathways, aerobically and anaerobically, at rates depending on storage conditions, packaging and the processing method employed during production (Gregory, 1996; Kenawi, Shekib, & Elshimi, 1994; Kennedy, Rivera, Lloyd, Warner, & Jumel, 1992; Sadler, Parish, Van Clief, & Davis, 1997; Tawfik & Huyghebaert, 1998).

High hydrostatic pressure (HHP) processing has been introduced as an alternative non-thermal technology that causes inactivation of microorganisms (Linton, McClements, & Patterson, 1999; Parish, 1998a; Reyns et al., 2000; Teo, Ravishankar, & Sizer, 2001; Zook, Parish, Braddock, & Balaban, 1999) and denaturation of several enzymes (Basak, Ramaswamy, & Simpson, 2001; Cano, Hernandez, & De Ancos, 1997; Goodner, Braddock, Parish, & Sims, 1999; Nienaber & Shellhammer, 2001a; Parish, 1998a) while minimally affecting quality and organoleptic characteristics (Fernández-Garcı́a, Butz, Bognar, & Tauscher, 2001; Nienaber & Shellhammer, 2001b).

Published data on the effect of high-pressure on ascorbic acid content is available for different food systems (Eshtiaghi & Knorr, 1993; Quaglia, Gravina, Paperi, & Paoletti, 1996; Sancho et al., 1999; Yen & Lin, 1996). Kinetic studies of vitamin C degradation during HHP treatment have also been reported (Taoukis et al., 1998; Van den Broeck, Ludikhuyze, Weemaes, Van Loey, & Hendrickx, 1998). Pressure alone was not found to significantly change vitamin C concentration of orange juice. Only when temperature was above 60 °C ascorbic acid degradation was observed, during HHP processes.

The effect of HHP on post processing quality loss of fruit juices is an important issue for study. The shelf life of a variety of fruit juices can be extended through the application of HHP compared to that of untreated ones (Donsi, Ferrari, & Di Matteo, 1996; Tonello, Kesenne, Muterel, & Jolibert, 1997) with minimal product quality loss and a good retention of fresh-like flavour. Less than 20% ascorbic acid loss occurred during storage of orange juice at 4 °C for three months and at 15 °C for two months after processing at 800 MPa and 25 °C for 1 min starting with fresh juice (Nienaber & Shellhammer, 2001b). Although several studies reported retention of the overall quality of high pressure processed orange juice and increase of its shelf life compared to that of fresh juice, few works compare the effect of an alternative HHP process with that of a conventional heat pasteurisation on orange juice quality parameters during storage, studying only specific quality indicators, e.g. sensory characteristics or microbial growth (Parish, 1998b).

The objective of the present work was to comparatively evaluate the effect of conventional thermal pasteurisation and alternative HHP processing on the shelf life of reconstituted orange juice within the temperature range used for orange juice storage in two different oxygen barrier packaging types. The determination of shelf life was mainly based on post processing ascorbic acid loss kinetics, although a variety of other quality parameters such as sensory characteristics, colour and viscosity were also taken into consideration.

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Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice

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Shelf life of reconstituted orange juice after conventional thermal (80 °C, 30 s) or high hydrostatic pressure (500 MPa, 35 °C, 5 min) pasteurisation ...

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Week&
Nutrition Facts for Tri-Colored Peppers
Jessica Bruso
May 22, 2012
Abstract:
Supermarkets often sell packages containing red, yellow and green peppers. These are all the same type of pepper, just at different stages of ripeness. As the pepper ripens, it turns from green to yellow to orange to red. Certain vitamins increase as these changes take place, but otherwise the nutritional content of the different colored bell peppers is similar.

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Macronutrients

One cup of sliced bell pepper contains about 40 calories, along with 1 gram of protein and 10 grams of carbohydrates, including 3 grams of fiber. The fiber and protein will help you feel full for longer after eating peppers, and the fiber may also lower your risk for digestive complaints, heart disease and obesity.

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Vitamins

One cup of sliced green bell pepper contains 120 percent of the daily value for vitamin C, 20 percent of the DV for vitamin A and vitamin B-6, 8 percent of the DV for thiamine and folate and 4 percent of the DV for riboflavin and niacin. The same amount of red bell pepper contains 470 percent of the DV for vitamin C and 170 percent of the DV for vitamin A, with the amount of the other vitamins remaining the same. Yellow and orange bell peppers contain amounts of vitamin A and vitamin C in between those found in green and red bell peppers.

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Mushrooms & Phosphorus

Minerals

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A 1-cup serving of sliced bell pepper provides you with 4 percent of the daily value for iron, magnesium and phosphorus. Iron is essential for cell growth and for forming red blood cells to transport oxygen around the body. Magnesium and phosphorus are used for strong bones, muscle and nerve function and keeping your heartbeat steady. Magnesium is also important for immune function, and phosphorus is used for turning the food you eat into energy and storing this energy.

Use

You can eat bell peppers raw in salads or alongside dips. You can also use bell peppers in cooked dishes, but cooking these vegetables lowers the amount of vitamin C and some of the B vitamins in the peppers, since these are heat sensitive. Bell peppers are sometimes stuffed with a mixture including rice and ground meat or a vegetarian mixture of rice and beans topped with cheese. You can also roast peppers to bring out their flavor.
Points:
Macronutrients have different macronutrients.
The different color is the different stage of ripeness.
You can use the bell peppers in a variety of recipes, raw or cooked.

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Supermarkets often sell packages containing red, yellow and green peppers. These are all the same type of pepper, just at different stages of ripeness. As the pepper ripens, it turns from green to yellow to orange to red. Certain vitamins increase as these changes take place, but otherwise the nutritional content of the different colored bell peppers is similar.

Macronutrients

One cup of sliced bell pepper contains about 40 calories, along with 1 gram of protein and 10 grams of carbohydrates, including 3 grams of fiber. The fiber and protein will help you feel full for longer after eating peppers, and the fiber may also lower your risk for digestive complaints, heart disease and obesity.

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Vitamins

One cup of sliced green bell pepper contains 120 percent of the daily value for vitamin C, 20 percent of the DV for vitamin A and vitamin B-6, 8 percent of the DV for thiamine and folate and 4 percent of the DV for riboflavin and niacin. The same amount of red bell pepper contains 470 percent of the DV for vitamin C and 170 percent of the DV for vitamin A, with the amount of the other vitamins remaining the same. Yellow and orange bell peppers contain amounts of vitamin A and vitamin C in between those found in green and red bell peppers.

Minerals

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A 1-cup serving of sliced bell pepper provides you with 4 percent of the daily value for iron, magnesium and phosphorus. Iron is essential for cell growth and for forming red blood cells to transport oxygen around the body. Magnesium and phosphorus are used for strong bones, muscle and nerve function and keeping your heartbeat steady. Magnesium is also important for immune function, and phosphorus is used for turning the food you eat into energy and storing this energy.

Use

You can eat bell peppers raw in salads or alongside dips. You can also use bell peppers in cooked dishes, but cooking these vegetables lowers the amount of vitamin C and some of the B vitamins in the peppers, since these are heat sensitive. Bell peppers are sometimes stuffed with a mixture including rice and ground meat or a vegetarian mixture of rice and beans topped with cheese. You can also roast peppers to bring out their flavor.

References

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peppers purdue university: commodities / bell peppers

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Supermarkets often sell packages containing red, yellow and green peppers. These are all...

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Ana Sofia Cadena, Constanza Carrasco, and Mario López.

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Ana Sofia Cadena, Constanza Carrasco, and Mario López.

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Webpage: Nutrition ADVANCE
Article name: Bell Peppers: Nutrition Facts, Benefits, and Research
Author: Michael Joseph
Date: December 15, 2022
Main ideas:

Vitamin C is defined according to the stage of maturity of the pepper.

Peppers are hearty and high in vitamin C

Contains 168% of Vitamin's C daily value.

Webpage: Healthline

Article Name: Bell Peppers 101: Nutrition Facts and Health Benefits                               Author: Atli Arnarson

Date: February 17, 2023

Main Ideas:

Nutrition Facts

Vitamins and Minerals specifically vitamin C and other compounds

Health benefits and adverse effects

Webpage: Pepper Power: Nutrition and Other Benefits

Author: Barbara Brody

Date: November 30 2023

Abstract:

Bell Pepper health benefits

Low in calories

You have 120 milligrams of vitamin C only for 1 cup of chopped green Bell Pepper

Lower blood pressure

Main ideas:

Peppers for weight loss

Types of peppers

Healthy benefits

Pepper prep

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Abstract from "Bell Peppers: Nutrition Facts, Benefits, and Research"

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Abstract from "Bell Peppers: Nutrition Facts, Benefits, and Research"

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Abstract from "Bell Peppers 101: Nutrition Facts and Health Benefits"

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Abstract from "Bell Peppers 101: Nutrition Facts and Health Benefits"

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Vitamin C content in orange juices obtained by different methods

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Vitamin C content in orange juices obtained by different methods

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Webpage: Akademicka Platforma Czasopism
Authors: Maria Kujawińska, Izabela Kawulok, Anna Szczyrba, Martina Grot, Agnieszka Bielaszka, Joanna Nieć-Leśniak, Mateusz Grajek
Date: June 2022
Abstract: Introduction Proper nutrition has the task of providing the right amount of energy and nutrients. A balanced diet should include vegetables and fruit at every meal. These products are rich in vitamin C, which is involved in many metabolic pathways in the body. A well-balanced diet will generally provide you with enough ascorbic acid. The content of vitamins in products depends on many factors, including the place of origin of the product, season, species, processing methods, or the conditions and time of storage. Vitamin C is easily destroyed by contact with oxygen, light radiation or metal ions. Aim of the study The aim of the study is to assess the content of vitamin C in juices squeezed from different types of oranges using various processing methods. Material and methods Three species of oranges were used for the study: Valencia, Saluciana and Novelina. Each type of orange was squeezed with 3 processing methods, using: a juicer, a slow-speed squeezer and a manual squeezer. The determination of vitamin C content in the obtained juices was performed by the Tillmans titration method with the use of standard, blue, 2,6-dichlorophenolindophenol dye. The vitamin C content in juices was determined: immediately after squeezing the juice, one hour after squeezing and 24 hours after squeezing. The juices were stored in the refrigerator between determinations. A pH meter was used to measure the pH, and a portable digital sucrose refractometer was used for the% sucrose measurement. Results The highest content of vitamin C immediately after pressing was observed in the juice of hand-squeezed oranges from the Salustiana variety. The decrease in vitamin C after 24 hours averaged 37.8%. Statistically significant differences were found between the method of squeezing and the time after squeezing the juice. Valencia variety was characterized by the highest pH, Navelina - the lowest. Significant differences were found in the mean level of the pH indicator and the type of orange.
Main ideas:

There were statistically significant differences in vitamin C content according to the method of juice squeezing versus time after squeezing.

Oranges vary in vitamin C content, sucrose content, and pH value depending on the species.

Loss of vitamin C content in juices during storage was observed regardless of orange species and processing method.

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Vitamin C content in orange juices obtained by different methods | Journal of Education, Health and Sport

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Introduction Proper nutrition has the task of providing the right amount of energy and nutrients. A balanced diet should include vegetables and fruit at every meal. These products are rich in vitamin C, which is involved in many metabolic pathways in the body. A well-balanced diet will generally pro…

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Webpage: PepperScale
Article name: Vitamin C In Peppers: The Fact And Fiction
Autors name: Matt Bray
Date: March 21, 2020
Abstract:
Peppers are fruits but most people treat them like vegetables. As vegetables, they are among the most varied and versatile. Their versatility makes them popular, which is why they are used in cuisines all over the world. One of their important nutritional benefits is their high ascorbic acid content. Ascorbic acid is better known as vitamin C. Below, we will examine peppers and their reputation for being excellent sources of vitamin C.
Main Ideas:
1. How much vitamin C is in peppers.
2. Whats the difference in the types of peppers.
3. What is the vitamin C in dried peppers.

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Some of the links in this post may be affiliate links. This means if you click on the link and purchase the item, we will receive a commission at no extra cost to you.

Peppers are fruits but most people treat them like vegetables. As vegetables, they are among the most varied and versatile. Their versatility makes them popular, which is why they are used in cuisines all over the world. One of their important nutritional benefits is their high ascorbic acid content. Ascorbic acid is better known as vitamin C. Below, we will examine peppers and their reputation for being excellent sources of vitamin C.

How much vitamin C is there in peppers?

Your body needs approximately 90 mg of vitamin C each day. The amount you will get from a pepper depends on several factors including the pepper's type and its ripeness. Depending on the pepper, you might get anywhere from 100 mg per one-cup serving to 190 mg.

Do some types of peppers provide more vitamin C than others?

Bell peppers - especially ripe bells - are known to be among the best vitamin C sources available. A part of this has to do with the fact that the pepper has a particularly high concentration of the nutrient. Another factor here is the fact that it is relatively easy to eat a one-cup serving of bell pepper. Many people will have a hard time finishing a cup of hot peppers.

A cup of green bell peppers provides a little more than your daily requirement for vitamin C. It gives you about 95 mg of the vitamin.

Red bell peppers provide more than 1.5 times your daily requirement in each cup. It'd be slightly more if they are organically grown. A red bell pepper can provide up to 190 mg of the vitamin in a one-cup serving.

In comparison to bell peppers, a cup of jalapeños contains about 107 mg of vitamin C and a cup of serranos has about 47 mg.

Do ripe peppers provide more vitamin C than unripe peppers?

The color of chili peppers often indicates their degree of ripeness. Peppers can ripen to different colors depending on the variety, with red or yellow being common colors. Most sources state that unripe green peppers have the lowest concentration of vitamin C and that the level increases as the pepper ripens. A few experts believe that the vitamin content peaks after the green stage but before the pepper is fully ripe, which means that it is lower in fully ripe peppers.

How do peppers compare to other sources of vitamin C like oranges?

You'll be surprised. One cup of chopped red bell pepper provides three times the vitamin C in an orange. A one-cup serving of sliced orange fruit provides you with about 95 mg of the vitamin, which is about the same amount as a cup of green bell pepper.

Granted, oanges do have the advantage of being relatively easy to eat on their own when compared to bell pepper. Limes contain even less vitamin C than oranges because they are smaller. You get only about 20 mg of vitamin C in each fruit, which is roughly 25 percent of what you need each day.

Do dried peppers lose their vitamin C?

Dried chilies do lose some but not because the peppers are dehydrated. Instead, they lose it because of the high temperatures used during the drying process.

UPDATE NOTICE: This post was updated on March 21, 2020 to include new content.

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Vitamin C In Peppers: The Fact And Fiction

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How much vitamin C is their in peppers? Is it more than oranges? Do dried peppers have less? We break down the fact and fiction behind it all.

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Bell Peppers 101: Nutrition Facts and Health Benefits (healthline.com)

Bell Peppers: Nutrition Facts, Benefits, and Research - Nutrition Advance

Eating Peppers: Ingredients, Benefits, and Prep Tips (webmd.com)

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Web page: ACS Publications
Article name: Vitamin C, Provitamin A Carotenoids, and Other Carotenoids in High-Pressurized Orange Juice during Refrigerated Storage
Date: December 31, 2002
Abstract: Vitamin C, provitamin A carotenoids, and other carotenoids were measured in freshly squeezed juices from oranges (Citrus sinensis L. var. Valencia late) that were subjected to high-pressure (HP) treatment. Also, the stability of these compounds was studied during refrigerated storage at 4 °C. HP treatment is an alternative to heat preservation methods for foods; therefore, it is essential to assess the impact of HP on bioactive compounds. Several processes that combine HP treatment with heat treatment for various time periods were assayed: T0, fresh juice (without treatment); T1, 100 MPa/60 °C/5 min; T2, 350 MPa/30 °C/2.5 min; T3, 400 MPa/40 °C/1 min. Fresh and treated samples were kept refrigerated (4 °C) over 10 days. After application of HP and during the refrigeration period, the qualitative and quantitative determination of vitamin C, provitamin A carotenoids (β- and α-carotene; β- and α-cryptoxanthin), and the xanthophylls zeaxanthin and lutein was achieved by high-performance liquid chromatography. T1 and T3 juices showed a decrease in ascorbic acid and total vitamin C just after HP treatment (D0) compared with T0 juices. On the contrary, T2 juices, just after HP treatment (D0), had the same levels of both compounds compared to untreated juices. T1, T2, and T3 treatments led to an increase in the extraction of carotenoids and provitamin A carotenoids. Total carotenoid content after the 10-day refrigerated storage period resulted in no significant quantitative changes in T1 juices, whereas in T2 and T3 juices small losses were found at the end of the storage period (20.56 and 9.16%, respectively). These losses could be influenced by the depleted protection of vitamin C toward carotenoid oxidation during the same period. A similar trend was found in provitamin A carotenoids for the different treated juices.

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Webpage: Alchemy
Article name: Determination of Vitamin C in Various Colours of Bell Pepper
Date: 2018
Abstract:

Vitamin C is needed by human body to improve the immune system and can be obtained from the bell pepper. Bell pepper has a different color according to the level of maturity, ranging from green, yellow, orange, and red. Differences in color also make possible differences in vitamin C content. The purpose of this study was to determine vitamin C levels in various colors of bell fruit. Measurement of vitamin C was done by titration method with metaphosphoric acid as the solvent and 2,6 dichloroindophenol as the standardized solution. The samples used were green bell pepper, yellow bell pepper, orange bell pepper, and red bell pepper taken from Gundaling, Berastagi, Karo, Sumatera Utara, 22152, Indonesia. The results show that vitamin C level in various colors of bell pepper respectively, for green bell pepper 16.52 mg vitamin C per 100 g green bell pepper; yellow bell pepper 159.61 vitamin C per 100 g yellow bell pepper; orange bell pepper 121.38 vitamin C per 100g orange bell pepper; red bell pepper 81.19 vitamin C per 100 g red bell pepper. These results indicate that different levels of bell pepper maturity have different vitamin C content.
Main Ideas:
Vitamin C in peppers
What changes in vitamin C while peppers mature
The porcentaje of vitamin C in different colors

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A Study of the Nutritional Composition of Freshly Squeezed andProcessed Orange Juices

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A Study of the Nutritional Composition of Freshly Squeezed andProcessed Orange Juices

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Webpage: Iiste
Authors: Baturh Yarkwan and Olutola Oketunde
Date: 2016

Abstract
Large quantities of oranges, Citrus sinensis are lost at postharvest due to an array of factors. Processing is considered a means of minimizing losses. However, the question of loss in nutrients remains a major challenging factor deterring the acceptability of processed juices. To compare the nutritional composition of processed and freshly squeezed orange juices, four samples were used including two varieties of oranges (valencia and Ibadan sweet) and two brands of processed orange juice (fumman and chi-exotic) were collected. Proximate composition, vitamin C and mineral content were determined, using standard methods. The result shows that freshly orange juice has more vitamin C than processed orange juice (Ibadan sweet = 10 mg/100g, Valencia = 8 mg/100g, chi-exotic = 2.56 mg/100g, fumman = 2.30 mg/100g). The samples showed high moisture content (89.10%) and valencia had the lowest (86.00%). Ibadan sweet had the highest ash content (45 mg/100g) while valencia, fumman and chi-exotic had 40 mg/100g, 35 mg/100g and 32 mg/100g respectively. Valencia had the highest protein content (385 mg/100g), Ibadan sweet, fumman and chi-exotic had 350 mg/100g, 328 mg/100g and 241 mg/100g respectively. Both varieties of freshly squeezed contained the same amount of fibre (20 mg/100g) while fumman and chi-exotic had 12 mg/100g and 8 mg/100g respectively. Valencia had the highest amount of carbohydrate (13.555%), Ibadan sweet, fumman and chi exotic had 13.085%,11.425% and 10.619% respectively. Fumman had the highest calcium content (0.050 ppm), chi-exotic had the highest sodium and iron content (0.3176 ppm and 0.1287 ppm) while valencia had the highest potassium content (0.210 ppm). Key words: Citrus sinensis, nutrients, proximate parameters, processing.

Main points:

The only significant difference between the nutritional compositions of freshly squeezed orange juice and processed orange juice is the vitamin C content.

Orange juice is beneficial for digestion and should be taken after a meal.

Manufacturers of processed orange juice should state the real nutritional value of their products.

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Web Page: ELSEVIER
Article Name: Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study
Date: May 1999
Abstract: A storage study of frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice was conducted to determine vitamin C loss on a monthly basis over a period of 24 months. Vitamin C content declined from an initial value of 40.6 mg/100 ml to 32.8 mg/100 ml in the final analysis for a loss of 19.2% over the storage period. A regression analysis showed a decrease of about 0.34 mg/100 ml of the vitamin C per month at this condition. The estimated shelf-life of this juice to meet the label claim of vitamin C of 130% DV is about 22 months at −23°C.

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Webpage: Healthline
Article name: Bell Peppers 101: Nutrition Facts and Health Benefits
Autors name: Atli Arnarson
Date: February 17, 2023
Abstract:
Bell peppers (Capsicum annuum) are fruits that belong to the nightshade family. They are low in calories and rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet.
Main Ideas:
1. Nutrition Facts about peppers
2. Vitamins and Minerals in peppers
3. Health benefits of peppers

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Web page: Floridacitrus.org
Article Name:Nutrition Facts in Orange
Authors:Florida OJ
Main Ideas: Vitamin C

Vitamin C plays a key role in supporting a healthy immune system and may reduce the duration and severity of cold symptoms5. Vitamin C is thought to have an anti-histamine effect, and may support lung function. Furthermore, the absorption of iron found in plant-based foods may increase when consumed with vitamin C.

What is Hesperidin?

You may be familiar with flavonoids such as resveratrol in red wine or catechin in green tea, but have you heard about hesperidin? Hesperidin is a phytonutrient (naturally occurring plant compound) concentrated in the peels of citrus. Hesperidin has been shown in clinical studies to have antioxidant properties, which help protect the body’s cells against damage caused by free radicals.

Why is Potassium Good for You?

Potassium has a wide range of roles in the body. Potassium is important for building muscle and maintaining growth, transmitting nerve signals, maintaining fluid and electrolyte balance, breaking down and using carbohydrates, and supporting pH (acid-base) balance.

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Webpage:Healthline
Article Name: Orange: Nutrients, Benefits, Juice and More.
Author:Katherine Marengo
Abstract:

Calories: 66

Water: 86% by weight

Protein: 1.3 grams

Carbs: 14.8 grams

Sugar: 12 grams

Fiber: 2.8 grams

Fat: 0.2 grams

Vitamin C: 92% of the Daily Value (DV)

Folate: 9% of the DV

Calcium: 5% of the DV

Potassium: 5% of the DV

Main Ideas:Flavonoids, High benefícial in Orange Juice, Carotenoids