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        "rendered": "Orange (Citrus \u00d7 sinensis)"
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        "rendered": "<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Orange (Citrus \u00d7 sinensis)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Citrus \u00d7 sinensis<small>Rutaceae (Citrus family)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">pulp, juice, peel<small>the shell only untreated<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet and sour<small>Blood oranges are more tart, navel oranges sweeter<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">South China<small>A cross between a mandarin orange and a pomelo<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Vitamin C and hesperidin<small>One orange almost covers the daily requirement<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">November to April<small>Blood oranges January to March<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>A medium-sized orange covers almost the entire daily requirement of vitamin C \u2013 and, unlike juice, also provides fiber and the flavonoid hesperidin from the white pith. So it&#039;s better to eat than drink. And the peel of untreated oranges is an underrated spice.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The golden apple from China<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/obst-orange.jpg\" alt=\"Ganze und halbierte Orangen auf einem Holzbrett\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In Dutch, the orange is still called &quot;Sinaasappel&quot; - the apple from China.<\/p>\n<p class=\"ea-drop\">The sweet orange, like the lemon, is an ancient hybrid \u2013 in this case, a cross between a mandarin orange and a pomelo \u2013 and originated in southern China. The bitter orange was the first to arrive in Europe, brought by the Arabs in the Middle Ages; the sweet orange was introduced by Portuguese sailors in the 15th and 16th centuries. Its name in many languages reflects this: Portokali in Greek, Portakal in Turkish.<\/p>\n<p>At the princely courts of the Baroque era, citrus became a status symbol: orangeries, heated glasshouses where citrus trees overwintered, were a feature of every palace. Today, Brazil, China, India, the USA, and Spain are the major producers, and a large portion of the global harvest is processed into juice. In Germany, the fruit comes primarily from Spain, Italy, and Greece during the winter months.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the orange does for you<\/h2>\n<p class=\"ea-drop\">A medium-sized orange (about 150 g of pulp) provides around 80 mg. <strong>Vitamin C<\/strong> The German Nutrition Society recommends 95 mg for women and 110 mg for men. Blood oranges also contain folate, potassium, fiber, and carotenoids; in blood oranges, they also contain anthocyanins, which give the fruit its red color.<\/p>\n<p>The flavonoid is interesting. <strong>Hesperidin<\/strong>, which is primarily located in the white pith and the membranes separating the orange segments. In a controlled study, orange juice\u2014and hesperidin alone\u2014improved certain measurements of vascular function and slightly lowered diastolic blood pressure. This isn&#039;t a promise of a cure, but it&#039;s a good argument for eating the orange and not meticulously peeling off the white pith.<\/p>\n<p>The honest point is the juice: A glass of orange juice contains the sugar of two to three oranges, but hardly any fiber, and it&#039;s not filling. Freshly squeezed, it&#039;s a treat, but it&#039;s not suitable as a thirst quencher. The whole fruit is the better choice in every respect.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 80 mg<\/b><span>Vitamin C in a medium-sized orange<\/span><\/div>\n<div class=\"ea-zahl\"><b>95 \/ 110 mg<\/b><span>Daily recommendation of vitamin C for women \/ men (DGE)<\/span><\/div>\n<div class=\"ea-zahl\"><b>3 oranges<\/b><span>approximately the amount in a large glass of juice<\/span><\/div>\n<div class=\"ea-zahl\"><b>15th century.<\/b><span>Portuguese sailors brought the sweet orange to Europe.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s inside the orange<\/h2>\n<p>The pulp contains fructose, glucose and sucrose, citric acid, <strong>Vitamin C<\/strong>, Folate, potassium, and dietary fiber, including abundant pectin in the membranes. The flavonoids <strong>Hesperidin<\/strong> Narirutin and blood oranges are concentrated in the white inner pith (albedo). Blood oranges also contain anthocyanins, which only form during cold nights while ripening \u2013 that&#039;s why the best ones come from Sicily near Mount Etna.<\/p>\n<p>The orange peel contains essential oil with limonene as its main component and polymethoxyflavones such as nobiletin and tangeretin. As with lemons, conventionally grown oranges are often waxed and treated with preservatives; for zest and candied peel, use only untreated oranges.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the orange stronger<\/h2>\n<p>The orange combines sweetness and acidity - it goes well in salads, stews and desserts.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">with <i>Legumes &amp; oats<\/i><\/div>\n<p>Vitamin C increases the absorption of iron from plants - orange wedges in lentil salad or with porridge.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">with <i>white skin<\/i><\/div>\n<p>Do not peel too thoroughly: Most of the hesperidin is found in the white inner skin.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>Fennel &amp; Olives<\/i><\/div>\n<p>Sicilian orange salad: orange, fennel, red onion, black olives, olive oil.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Spices<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon, clove &amp; star anise<\/i><\/div>\n<p>The winter combination: mulled wine, punch, orange compote, Christmas pastries.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Hearty<\/span><\/p>\n<div class=\"mit\">with <i>Duck &amp; Game<\/i><\/div>\n<p>Duck \u00e0 l&#039;orange - the acid cuts through the fat, the sweetness rounds it off.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Chocolate<\/span><\/p>\n<div class=\"mit\">with <i>dark chocolate<\/i><\/div>\n<p>Orange zest in mousse, brownies, or candied peel in chocolate.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Juice<\/span><\/p>\n<div class=\"mit\">not <i>Juice instead of fruit<\/i><\/div>\n<p>Lots of sugar, little fiber, hardly any satiety - juice is a treat, not a substitute for fruit.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Medications<\/span><\/p>\n<div class=\"mit\">not to <i>certain medications<\/i><\/div>\n<p>Orange juice can reduce the absorption of some medications (e.g., fexofenadine, celiprolol) - drink it two to four hours apart.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stomach<\/span><\/p>\n<div class=\"mit\">not at <i>Reflux<\/i> on an empty stomach<\/div>\n<p>The acid is irritating in cases of heartburn.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>cook for a long time<\/i><\/div>\n<p>Vitamin C and freshness are lost - reduce orange juice in sauces only at the very end.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Teeth<\/span><\/p>\n<div class=\"mit\">not as <i>Continuous drink<\/i><\/div>\n<p>Acid plus sugar - tooth enamel suffers when juice is drunk all day.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">not the <i>Bitter orange<\/i> as a dietary supplement<\/div>\n<p>Bitter orange extracts containing synephrine in weight loss products can put a strain on the heart and circulatory system - something completely different from sweet oranges.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Sicilian orange salad<\/span><span class=\"w\">Orange slices, fennel, red onion, olives, olive oil, salt.<\/span><\/li>\n<li><span class=\"g\">Duck \u00e0 l&#039;orange<\/span><span class=\"w\">Crispy duck with orange caramel sauce.<\/span><\/li>\n<li><span class=\"g\">Orange and carrot soup<\/span><span class=\"w\">Carrots, ginger, orange juice and zest.<\/span><\/li>\n<li><span class=\"g\">Couscous with orange<\/span><span class=\"w\">Mint, pomegranate, orange pieces, pistachios.<\/span><\/li>\n<li><span class=\"g\">orange marmalade<\/span><span class=\"w\">Classically made from bitter oranges - with peel, tart and sweet.<\/span><\/li>\n<li><span class=\"g\">Orange compote<\/span><span class=\"w\">Fillets in syrup with cinnamon and cloves.<\/span><\/li>\n<li><span class=\"g\">Candied peel<\/span><span class=\"w\">Blanch untreated peels, then soak them in sugar syrup.<\/span><\/li>\n<li><span class=\"g\">Orange vinaigrette<\/span><span class=\"w\">Juice, mustard, olive oil - for lamb&#039;s lettuce and beetroot.<\/span><\/li>\n<li><span class=\"g\">Blood Orange Granita<\/span><span class=\"w\">Freeze the juice with a little sugar and scrape out the juice.<\/span><\/li>\n<li><span class=\"g\">Punch &amp; mulled wine<\/span><span class=\"w\">Slices with cloves, cinnamon, and star anise.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Heavy oranges with thin, smooth peels are juicier. Store them in a cool place, but not in the refrigerator \u2013 they will keep for a week at room temperature, and two to three weeks in a cool place.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Orange peel tea for digestion<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Tea made from dried orange peel<\/h3>\n<ol>\n<li>Peel the zest from two untreated oranges thinly, avoiding the white pith.<\/li>\n<li>Dry on a plate in a warm place for 3 to 5 days until it cracks.<\/li>\n<li>Pour 250 ml of hot water over one teaspoon of crushed peel.<\/li>\n<li>Cover and let steep for 10 minutes, strain, and drink after meals.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>Traditionally used for bloating and loss of appetite. Commission E has recognized the peel of the bitter orange for loss of appetite and digestive problems; the peel of the sweet orange is milder and is used similarly in folk medicine. The cup tastes of winter.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>One to three cups a day after meals. Use only untreated peel. Fair-skinned individuals who drink bitter orange peel should avoid intense sun exposure afterward (due to furocoumarins).<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The orange (<strong>Naranga<\/strong>In Ayurveda, it is considered sweet-sour and cooling. It calms Vata, refreshes in hot weather, and stimulates the appetite; in cases of Kapha excess and mucus buildup, it should be eaten in moderation, preferably not late in the evening.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Traditional Chinese Medicine (TCM) primarily uses the dried peel of the mandarin orange., <strong>Chen Pi<\/strong> One of the most important remedies for moving the Qi of the spleen and stomach, loosening phlegm, and relieving bloating. The older the peel, the more valuable it is. The sweet pulp is considered cooling, moistening, and thirst-quenching.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Medications:<\/strong> Orange juice can reduce the absorption of certain active ingredients - keep your distance, read the package insert.<\/li>\n<li><strong>Heartburn:<\/strong> Fruit acid can worsen reflux.<\/li>\n<li><strong>Teeth:<\/strong> Do not drink juice throughout the day.<\/li>\n<li><strong>Bitter orange:<\/strong> Extracts containing synephrine should not be combined with caffeine and should not be used in cases of cardiovascular disease.<\/li>\n<li><strong>Peel:<\/strong> Consume only untreated.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/zitrone-citrus-limon\/\"><span class=\"art\">Archive<\/span><span class=\"n\">lemon<\/span><span class=\"d\">The sour sister.<\/span><\/a><a href=\"\/en\/wiki-archiv\/fenchel-foeniculum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">fennel<\/span><span class=\"d\">The perfect partner in a Sicilian salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/sternanis-illicium-verum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Star anise<\/span><span class=\"d\">For compote and punch.<\/span><\/a><a href=\"\/en\/product\/vitamin-c-aus-acerola\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Vitamin C from acerola<\/span><span class=\"d\">If it needs to be more focused.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Ceylon cinnamon, ground<\/span><span class=\"d\">For orange compote and punch.<\/span><\/a><a href=\"\/en\/product\/eisen-natuerliches-vitamin-c\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Iron with natural vitamin C<\/span><span class=\"d\">Iron and vitamin C in one capsule.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Morand C et al. <em>Hesperidin contributes to the vascular protective effects of orange juice: a randomized crossover study in healthy volunteers.<\/em> American Journal of Clinical Nutrition 2011; 93(1): 73\u201380.<\/li>\n<li>German Nutrition Society: <em>Reference values for nutrient intake - Vitamin C.<\/em> Bonn, current version.<\/li>\n<li>Commission E: Monograph <em>Aurantii pericarpium (sweet orange peel)<\/em>, Federal Gazette.<\/li>\n<li>Bailey DG. <em>Fruit juice inhibition of uptake transport: a new type of food\u2013drug interaction.<\/em> British Journal of Clinical Pharmacology 2010; 70(5): 645\u2013655.<\/li>\n<li>USDA FoodData Central: <em>Oranges, raw, all commercial varieties<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Orange (Citrus \u00d7 sinensis) Botanischer Name Citrus \u00d7 sinensisRautengew\u00e4chse (Rutaceae) Verwendet wird Fruchtfleisch, Saft, Schaledie Schale nur unbehandelt Geschmack S\u00fc\u00df-s\u00e4uerlichBlutorangen herber, Navel s\u00fc\u00dfer Herkunft S\u00fcdchinaKreuzung aus Mandarine und Pomelo Bekannt f\u00fcr Vitamin C und Hesperidineine Orange deckt fast den Tagesbedarf Saison November bis AprilBlutorangen Januar bis M\u00e4rz Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich<\/p>",
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