What are the benefits of eating oranges in spring?

Eating oranges in spring can help supplement vitamin C, promote digestion, replenish moisture, protect vision, and boost immunity. Their rich nutritional content meets the body's needs for seasonal regulation during spring, making them suitable for moderate daily consumption.

1. Supplement vitamin C: Oranges are rich in vitamin C. As the spring climate is dry and prone to cause vitamin deficiency, eating oranges in moderation helps maintain healthy skin and mucous membranes, reduces discomfort caused by vitamin deficiency, and supports improved bodily functions.

2. Promote digestion: Oranges contain fruit acids and dietary fiber, which can stimulate gastric juice secretion and enhance intestinal motility. This helps alleviate indigestion and constipation that may result from reduced physical activity or a greasy diet in spring, supporting healthy gastrointestinal function.

3. Replenish moisture: Oranges have high water content. In the dry spring weather, eating oranges can increase fluid intake while providing nutrients, helping relieve symptoms such as dry mouth and dry skin, and maintaining the body’s hydration balance.

4. Protect vision: Oranges contain beta-carotene, which the body converts into vitamin A. This helps protect the retina and relieve eye fatigue, making oranges beneficial for people who spend long hours using their eyes or staring at electronic screens during spring.

5. Enhance immunity: Vitamin C and other nutrients in oranges work together to stimulate immune cell activity, helping reduce the risk of colds and infections commonly triggered by fluctuating spring weather.

When selecting oranges, choose those with smooth skin and a strong fruity aroma, avoiding overly soft ones or those with spots. Avoid eating oranges on an empty stomach to minimize acid irritation to the gastric lining. It's also recommended to consume the white pith between the flesh and peel, as it provides additional dietary fiber.