According to Citrus Australia, the production of citrus began in this country in 1787 with the First Fleet introducing plantations of lemons, limes, oranges, grapefruit and mandarins to Sydney. The climate, with dry and hot summers and rainy winters, resulted in dependably flavour-packed and richly coloured fruit. Now, more than 28,000 hectares of citrus belong to 1900 growers within five major regions.
The five main regions that Citrus Australia highlights as major orange producers are the Murray Valley, Riverina, Queensland, South Australia and Western Australia.
A whopping 40 per cent of Australian citrus is processed into juice. The most popular juicing variety is Valencia, which has a sweeter flavour profile. Juice that is produced locally is labelled with an “Aussie Grown” endorsement logo or labelled “Product of Australia”.
Nutritional value
Oranges are packed full of fibre, vitamin C, thiamine, folate and antioxidants. They’re low in calories, being mostly natural sugars and water. Despite their sugar content, oranges have a low glycaemic index (GI) of 31-51. This makes them an ideal snack, which won’t spike the blood sugar and leave people hungry again soon after. The high fibre and polyphenol content balances out their effect on blood sugar and explains the low-GI factor.
One large orange has around 18 per cent of the Recommended Daily Intake (RDI) of fibre. Additionally, that same orange delivers 100 per cent of the RDI for vitamin C. Thiamine and folate are both types of vitamin B, contributing to many essential functions within the body including energy production, nervous system regulation and circulation. Potassium-rich oranges may also lower blood pressure in those experiencing high blood pressure. Potassium also reduces the risk of heart disease, a major problem in Australia.
Australian oranges — the challenges and triumphs
هذه القصة مأخوذة من طبعة Eat Well #26 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Eat Well #26 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
