Oranges and clementines

Did you know…?

They are originally from China, in the twenty-third century B.C., Emperor Yu Ta taxed the delivery of two types of orange, large and small, it indicates the high value placed on these fruits.

Properties

  • They favor the purifying processes of the body.
  • They have a great remineralizing effect thanks to their richness in nutrients, very suitable for children and seniors.
  • They are recommended for colds and flu because of their high vitamin C content and remineralizing effect.
  • They help to eliminate toxic intestinal bacteria and help the recovery of positive intestinal bacteria. 

Nutritive value per 100g.

 

ORANGE

Energy

36,6

Carbohydrates (g)

8,9

Dietary fiber (g)

2,3

Potassium (mg)

200

Magnesium (mg)

15,2

Calcium (mg)

41

Vitamin C (mg)

50,6

Folic Acid(mcg)

38,7

Beta Carotene(mcg)

49
mcg = micrograms

 

CLEMENTINA

Energy

37

Carbohydrates (g)

9

Dietary fiber (g)

1,9

Potassium (mg)

185

Magnesium (mg)

11

Calcium (mg)

36

Provitamin A (mcg)

106

Vitamin C (mg)

35

Folic Acid(mcg)

21
mcg = micrograms

Recipes

Juicy Thanksgiving Turkey

Ingredients

  • 2 tablespoons dried parsley
  • 2 tablespoons ground dried rosemary
  • 2 tablespoons rubbed dried sage
  • 2 tablespoons dried thyme leaves
  • 1 tablespoon lemon pepper 
  • 1 tablespoon salt
  • 1 (15 pound) whole turkey, neck and giblets removed
  • 2 stalks celery, chopped
  • 1 orange, cut into wedges
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 (14.5 ounce) can chicken broth
  • 1 (750 milliliter) bottle champagne
  

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a turkey roaster with long sheets of

aluminum foil that will be long enough to wrap over the turkey.
 
Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the
herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Truss
if desired, and place the turkey into the roasting pan. Pour the chicken broth and champagne over the
turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the
turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
 
Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the
juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30
minutes to 1 hour longer. An instant-read thermometer inserted into the thickest part of the thigh,
near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover
with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before
slicing.

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