USEFUL FACTS

Did You Know?

The vitamin C in citrus fruit strongly enhances the absorption of iron in food. Vitamin C binds to iron in the digestive tract and the iron-vitamin C complex is absorbed together

Useful Tips

Store citrus fruit at room temperature if you'll eat it in a week or so; otherwise, it will keep in the crisper for six to eight weeks

Squirt some lemon juice on fresh cut fruits to prevent them from browning quickly

Besides their delicious taste:

• They are rich in compounds called flavonoids, which have anticancer properties. Citrus fruit flavonoids have been shown to inhibit the growth of cancer cells and prevent the spread of tumors

• Citrus flavonoids are also antioxidants that can neutralize free radicals and may protect against heart disease

• Citrus flavonoids may improve blood flow through coronary arteries

• Citrus flavonoids reduce the ability of arteries to form blood clots and prevent the oxidation of LDL (“bad”) cholesterol

• Citrus fruits are also high in vitamin C, which is a powerful antioxidant and protects the body from damaging free radicals

• Vitamin C is also required for the synthesis of collagen, which helps wounds heal and helps hold blood vessels, tendons, ligaments and bone together

• Citrus fruits are good sources of folate and potassium. Potassium is a mineral and electrolyte that is essential for the function of nerves, heart contraction, and some enzymes involved in carbohydrate metabolism

• Citrus and citrus products are a rich source of minerals and dietary fiber (non-starch polysaccharides) that are essential for normal growth and development and overall nutritional well-being

• It is now beginning to be appreciated that these and other biologically active, non-nutrient compounds found in citrus and other plants (phytochemicals) can also help to reduce the risk of many chronic diseases

• Citrus also include both glycemic and non-glycemic carbohydrate (sugars and fiber), calcium, thiamin, niacin, vitamin B6, phosphorus, magnesium, copper, riboflavin, and pantothenic acid

• Citrus contains no fat or sodium and, being a plant food, no cholesterol

• The average energy value of fresh citrus is low