The orange is a citrus fruit long valued as an excellent source of vitamin C. Although a common food, most people may not take advantage of the full nutrient profile of the orange since it is common to peel it before eating it. Orange skins are an excellent mineral source of calcium, phosphorus, potassium, selenium and magnesium. The peel also offers substantial amounts of vitamins B6, B1, B2 as well as C. To benefit from the peel, try juicing the whole fruit. Although your juice may have a slightly bitter taste, the additional nutrient content will make up for it.
Step 1
Wash four oranges thoroughly with water. Cut them into four quarters with a sharp knife.
Step 2
Turn on your centrifugal juicer. Add a large cup beneath the spout to catch the juice. Slowly add a quarter of each orange to your juicer's shoot and push the oranges down with a tamper. Continue to add the oranges to the shoot until all of them are juiced.
Step 3
Drink your orange juice immediately.You should get about 10 oz. of orange juice with four oranges.
Tips and Warnings
- Use organic oranges, since they have not been sprayed with pesticides. Freshly squeezed orange juice has only 25 percent of the vitamin C content of the whole fruit, according to "The Columbus Dispatch."
Things You'll Need
- Centrifugal juicer
- Cup
- Knife
- Tamper
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