In the market there are wide variety of fruits with bright colors, and people like them. However when eating fruits, few people knows their nutrition ingredients, effect and functions. Here we’d like to give a brief introduction to the nutrition ingredients and functions of several kinds of common fruits:

1. Mandarin orange: besides eating fresh mandarin orange, we can use it as main raw materials for medicine and food industry. Its pulp can be made into canned orange with sugar, jam, juice, fruit wine, and citric acid can be distilled, etc. The seeds are rich in Vitamin E, the fruit coats contain more Vitamin E and B, and the content of Vitamin P is doubled than or at most three times as high as that in the pulp. In addition, in the spongy layer there is glycoside, similar to Vitamin P, and it is a kind of good raw material for the production of beniol medicament. The fruit coats can also be salted and candied, or they can be used to distill jelly, essential oil, etc. According to the report of Nippon Agricultural News dated on Apr.29, 2001, the higher the content of sugar in orange, the moreβ-cryptoxanthin (a substance with the effect of preventing cancer) it will contain, and the better effect of preventing cancer it will have.