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Food Profile
Oranges
Score: 3/10Anti-Inflammatory
Anti-InflammatoryInflammatory
Oranges are an excellent source of vitamin C and flavonoids with anti-inflammatory properties. The whole fruit is preferred over juice for its fiber content.
Benefits
- Very high in vitamin C
- Contains hesperidin, an anti-inflammatory flavonoid
- Good source of fiber when eaten whole
- Supports immune function
- May help reduce cholesterol
Concerns
- Juice lacks fiber and can spike blood sugar
- Acidic — may worsen acid reflux
- High sugar content compared to vegetables
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Key Nutrients
Vitamin CHesperidinFiberFolateThiaminPotassium
Serving Size
1 medium orange (131g)
Tips
Eat the whole fruit instead of drinking juice. The white pith contains most of the hesperidin. Store at room temperature for juicier oranges.
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