When eating an orange, many people remove the white layer under the skin, known as pith or albedo, usually because of the bitter taste or unattractive appearance. However, experts warn that by throwing that part away, you’re missing out on a lot of nutrients.

The white layer is rich in fiber, vitamin C and antioxidants, and can improve digestion, lower cholesterol and help control blood sugar.

What is the white layer in an orange?

The white layer just below the peel and between the slices is called albedo. It makes up about 25% of an orange and consists of fibers such as cellulose and pectin. This part is not only present in orange, but also in other citrus fruits, lemon, grapefruit and pomelo. Although it is bitter and spongy, experts point out that it contains many beneficial nutrients.

Nutritionists explain that the white part of an orange is often richer in nutrients than the juicy pulp itself. Eating the pith provides additional fiber, antioxidants and vitamin C, giving your body more nutrients from the same orange.

Albedo contains both soluble and insoluble fiber. Insoluble fibers help digestion and facilitate stool, while soluble fibers, such as pectin, help lower cholesterol and control blood sugar, as they slow down the absorption of glucose.

The white layer is rich in flavonoids such as hesperidin and carotenoids such as beta-carotene, which have antioxidant and anti-inflammatory effects. Hesperidin may improve heart health, while beta-carotene protects the eyes and may reduce the risk of certain diseases. The pith also contains vitamin C and potassium, which further contribute to immune health and blood pressure regulation.

The main disadvantage is the bitter taste, especially in combination with sweet orange pulp. There is also the risk of pesticides, as they often accumulate in the bark and white coat. Washing or peeling the peel reduces the amount of pesticides, but the pith may still contain small residues.

You don’t have to eat the pith to get the nutritional benefits of an orange. The skin has considerable value, but if you don’t mind the bitterness, the pith is a great way to increase your fiber and antioxidant intake.

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Source: prizrenpost