Mymikhaela’s Weblog

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Get Your Vitamin C Fix for the Day with Oranges and Pineapples

on July 9, 2013

Reblogged from Mommylogues Manila


Sometimes, I can’t stand eating fresh pineapples. The fresh pineapples leave a funny prickly taste in the mouth. I later found out that this was due to an enzyme called bromelain reacting with one’s tongue.
Over the years, I found that dipping pineapples in a little cold water mixed with a small amount of rock salt to makes them sweeter. It also lessens the prickly sensation on the tongue.
Our family often juices leftover chilled pineapple slices with oranges. The juice comes out a lovely orange color.
Pineapples and oranges are a great combination as both fruits are rich in vitamin C and mix quite nicely.

Oranges alone have around 35 mg of vitamin C for every 100 grams, while 1 cup pineapples alone is enough to give your body 131.4% of the daily value your body needs. To get the most out of your oranges, never choose oranges with soft spots or mold. Choose oranges that are pesticide free whenever possible.

Oranges that have are smoothly textured , firm, and heavy for their size often have more juice in them. In general, oranges that are smaller and than thinner skin have more juice in them. Oranges unopened and be stored at room temperature or in the refrigerator. They can last 2 weeks and retain their vitamin content level.
Vitamin C found in pineapples and oranges helps neutralize free radicals in your body and. Free radicals cause chronic diseases like cancer or heart disease. Vitamin C also helps your body fight off coughs and colds.
Pineapple contains Manganese, Vitamin b6, Vitamin b1 and Copper.

Our family never buys bottles of fruit juices at home. I find it more cost efficient to just juice fresh fruits and get the benefits of fresh enzymes such as bromelain from pineapples. Enzymes like bromelain help enhance digestion by keeping the digestive tract healthy. Interestingly, bromelain also helps suppress cough and colds.
To get the most out of your pineapples, choose pineapples that are heavy in size. They should be free of spots, bruises and darkened eyes. Choose a pineapple with a fragrant smell at the stem end. Avoid pineapples that smell musty, fermented or sour. Cut- up pineapples should be stored in the refrigerator in an airtight container. It can actually retain its nutrients up to 6 days with proper storage according to a study done in the Journal of Food and Agricultural Chemistry.

Interestingly, a study done in University of Innsbruck Austria found that as pineapples and oranges ripen to the point of spoilage, the antioxidant levels actually increase. So, enjoy your fruits when they fully ripen.
The next time you pick up any processed juices at the supermarket aisle that says Vitamin C, think again. Processed juices are pasteurized to kill harmful bacteria. Vitamin C and enzymes are especially sensitive to heat. You’re no longer maximizing the health benefits of natural enzymes and vitamin C – you’re left with a dose of artificially reduced vitamin C or ascorbic acid.


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