Oranges

Oranges contain a variety of fruit acids and 11 different aromatic components, which give the fruit a distinctive sweet-sour taste. Oranges contain 14 vitamins, in particular they are rich with vitamin C. Oranges are best raw, but can be used for a range of sweet dishes, such as fruit salads, ice cream and some cakes. Orange juice is excellent in the marinade for poultry and fish, slices of peeled oranges can be used in the preparation of liver and fish.

Bananas

This fruit, which contains 100 g kcal/100 and is very rich in minerals, and also contains a very large number of vitamins A, B and C and vitamin E. Potassium, which is very much there in the bananas , helps offsetting the adverse consequences of drinking too salty food. Prosecute the weakness, fatigue and irritation. All the bananas come in the store in green colour and they mature by the adding some ethylene gas. This is a gas, which is released in the wild-sca ripe fruit or vegetables. Brown spots on the smooth yellow peel does not mean that the banana is rotten, or sick, but that has reached the final stage of maturity. These bananas are generally the most characteristic in aroma and taste.