What are the common types of citrus and are there any differences in their tastes?

In life, we can always see all kinds of citrus in fruit stores, and the varieties we usually see mainly include navel oranges, Ganping citrus, mandarin oranges, Shiranui, etc., their shapes are varied, and their tastes are also very different. Next, let me tell you in detail about the differences between different citrus.

The first citrus to introduce to you is the mandarin orange, which contains more seeds in its flesh, but the flesh is tender and juicy, and the skin is thicker, so it is easier to peel. In addition to its delicious taste, mandarin oranges also have extremely high nutritional value. Mandarin orange is not only rich in vitamins, which can beautify the skin, but also contains fiber and pectin, which can promote laxative, lower cholesterol, and prevent constipation and hyperlipidemia.

The second thing I want to introduce to you is Shiranui, because of its ugly appearance, so it is also known as "ugly orange". There are no seeds in the flesh of the citrus, and the skin is easy to peel off, giving it an extremely sweet taste. In addition to being delicious, Shiranui citrus can also improve the ductility of capillaries, so it is also a good choice to help us prevent coronary heart disease and arteriosclerosis.

The third thing I want to introduce to you is Ganping citrus, which has no seeds in its flesh, relatively thin skin, unique taste, and high sugar content. Another difference between it and other citrus is that the planting cost of Ganping citrus is relatively high, and there are some planting technical problems that have not been overcome. But Ganping citrus is also the main fruit of our life for vitamin supplements**.

The fourth thing to introduce to you is the navel orange, its main morphological feature is the umbilicus formed by some sterile and incomplete carpels at the top of the fruit. The peel of navel oranges is thinner and more difficult to peel off than it feels, but the flesh contains more juice and tastes better than it feels. In addition to the better taste of navel oranges than citrus, the nutritional value is also higher than that of citrus.

Navel oranges are rich in fiber and pectin, which can accelerate gastrointestinal peristalsis and prevent constipation. At the same time, the organic acids and vitamin C rich in navel oranges can also promote the body's metabolism and improve immunity.

With so many types of citrus introduced, I hope mine can help you.

The more common ones are oranges, oranges, citrus, and ugly oranges, which are all relatively common citrus species. Of course, there are differences in taste, some oranges are very sweet, some oranges have no seeds, some oranges have seeds, some oranges taste very sweet, and some oranges have a lot of water.

Kumquat, sugar orange, ugly orange, tangerine. There are differences, citrus is produced in different areas, the sunshine time is different, the temperature is different, and the taste is different.

What is the difference between citrus, there are many fruits in our life that are very nutritious, many people are also very fond of fruits, fruits have a lot of energy elements, there are many people who can't tell the difference between citrus, let's learn about the difference between citrus and me.

1. Citrus and mandarin are similar, both belong to the wide-skinned citrus of the citrus genus, which is often confused, but mandarin is generally larger than orange, smaller than pomelo, round, and thicker than orange.

Tangerine (Citrus reticulata) is a fruit of the genus Citrus in the family Rutaceae, also commonly known as "orange". "orange" (jú) and "桔" (jié) are both standard characters in modern Chinese. When "orange" is pronounced jú, it is a colloquial word for "orange".

2. Citrus: It is the ripe fruit of many citrus species such as rutaceae mandarin. The fruit is large, nearly spherical, the skin is yellow, orange-yellow or orange-red, the skin is thick, the sponge layer is thick, the quality is loose, the peel is slightly difficult, and the seeds are ovate.

3. Tangerine: Tangerine, which is the ripe fruit of many oranges such as Fu Tangerine or Vermilion Mandarin of the Rutaceae family.

4. Orange: Mandarin orange is the ripe fruit of a variety of oranges such as Fu Mandarin or Vermilion Mandarin of the Rutaceae family. There are many varieties, such as Hachibu Mandarin, Golden Mandarin, Sweet Mandarin, Sour Mandarin, Miyagawa, Shinjin Mandarin, Owari Mandarin, Wenzhou Mandarin, Sichuan Mandarin and other varieties.

The fruit is small, often oblate, and has an orange-red, vermilion, or orange-yellow skin. The pericarp is thin and loose, the sponge layer is thin, tough, easy to peel, and the cyst has 7 to 11 lobes.

What is the difference between citrus and mandarin: citrus

It is characterized by the appearance of the fruit shape is larger than the orange, and similar to the spherical shape, the skin is orange-yellow, the skin is thick, the surface is uneven and not easy to peel off, the orange is more, the juice is more and the taste is sweet, the core is white, and the kernel is green.

Citrus is a type of fruit with high yield, comprehensive nutrition, and easy preservation. It contains a large amount of citric acid, which has a protective effect on vitamin C, so after processing into juice, most of the vitamin C that is most easily destroyed can be preserved. Traditional Chinese medicine believes that orange peel can regulate qi, dissolve phlegm, relieve cough, and strengthen the spleen and stomach.

What is the difference between citrus and mandarin: citrus

Citrus is large in shape and looks like a number, and it is the most dominant group of citrus fruit trees.

Citrus raw food has the effect of beneficial qi, strengthening the body, helping digestion, strengthening the spleen and stomach, lowering blood pressure, and has a certain effect on the prevention and treatment of purulent laryngitis, tonsillitis, diabetes, and viruses.

Citrus and citrus are two fruits that are high in water and contain vitamins that can be replenished when eaten in moderation and prevent arteriosclerosis. However, be careful not to eat too much to avoid feeling unwell.

<> "Citrus Inventory of Common Citrus Varieties, How Many Have You Eaten?"

Common varieties of citrus: orange, orange, orange, Guangxi sugar orange, kumquat, Yongquan mandarin, Guangxi wo mandarin, Lu mandarin, Harumi rake mandarin, red beauty, Shiranui ugly orange, Maogu orange, Gannan navel orange, Mayang rock sugar orange, Chu orange, plateau prince orange, Li Li blood orange, rose blood orange, Lianjiang red orange, summer orange, jelly orange.

What is the difference between tangerine and mandarin?

Tangerine and tangerine refer to the same fruit, and people in northern China will habitually write orange as "orange", while in southern China, most people will use "orange" to refer to it.

Eating too many oranges will become "Minions", eating oranges ** will turn yellow, because citrus is rich in carotene, if you often eat a lot of oranges, the human body will ingest too much carotene, not metabolized in time, the content in the blood is too high, it will lead to **yellow, this situation is called "hypercarotene", also called "orange disease". As long as you stop eating oranges temporarily, your complexion will return to normal after a week or two, and there is generally no need for special **.

What is the difference between orange and mandarin, orange: the basic species, the flower is small, the peel is easy to peel, the embryo of the seed is mostly dark green, and the fruit is small, often oblate, and the skin color is orange-red, vermilion or orange-yellow. Mandarin oranges:

Mandarin orange is a grafted variety of orange and other citrus such as sweet orange, and the fruit shape is large and flat. The citrus peel is made into tangerine peel. The average amount of vitamin C in the citrus family:

28 mg 100 g Burn Swim.

<> wide-skinned citrus: common varieties are Wenzhou mandarin, sugar orange, Nanfeng mandarin, reed mandarin, green orange, ponkan, Xinhui mandarin, Zhaoqing emperor mandarin, Chaozhou mandarin, etc.

Oranges: Common varieties include navel oranges, blood oranges, sweet oranges, rock sugar oranges, golden oranges, etc.

Pomelo: Common varieties include Shatin pomelo, Wendan pomelo, Siamese pomelo, Guanxi pomelo, Pingshan pomelo, Jinxiang pomelo, Anjiang pomelo, Jinlan pomelo, Sangma pomelo, Four Seasons Pomelo, Liangping pomelo, late white pomelo, etc.

Lemons: Famous varieties include "Yulik", "Villafaranca", "Fino", "Beijing Lemon" and so on.

1. Wide-skinned citrus

Wide-skinned citrus includes mandarin oranges and mandarins, and the common varieties are Wenzhou mandarin, sugar orange, Nanfeng mandarin, reed mandarin, green orange, ponkan, Xinhui mandarin, Zhaoqing emperor mandarin, Chaozhou mandarin and so on. The difference between wide-skinned citrus and sweet orange and grapefruit is that its skin is softer, the skin is thinner, the peel and pulp are easy to separate (easy to peel), and the shape is usually oblate and spherical, and the color is brighter.

2. Oranges

Common orange varieties are navel orange, blood orange, sweet orange, rock sugar orange, golden orange, etc. Orange fruits are mostly round or oval, the skin is thin and smooth, the cysts are tight, and the flesh is not easy to peel off, usually cut with a knife to eat, the flesh is sweet and sour, delicious, and full of aroma.

3. Pomelo

Common pomelo varieties include Shatin pomelo, Wendan pomelo, Siamese pomelo, Guanxi honey pomelo, Pingshan pomelo, Jinxiang pomelo, Anjiang pomelo, Jinlan pomelo, Sangma pomelo, Siji, Liangping pomelo, late white pomelo, etc. Pomelo is the largest of the citrus fruits, generally yellow, the skin is thick, not smooth, the fruit part is very tight, each piece of flesh is wrapped completely, and the peel does not explode.

4. Lemons

Famous lemon varieties include "Yulik" (originated in the United States), "Villafranca" (originated in Italy), "Fino" (originated in Spain), "Beijing Lemon" and so on (newly cultivated lemon varieties in China). Due to their sour taste, lemons are generally not eaten fresh, but are processed into lemon juice (to make drinks or flavorings), dried lemon slices (to make drinks), lemon oil, etc.