Global InformationOrange juice information
 | |
| Nutritional value per 250 ml (1 cup) | |
|---|---|
| Energy | 468.6 kJ (112.0 kcal) |
Carbohydrates | 25.79 |
| Sugars | 20.83 |
| Dietary fiber | 0.50 |
Fat | 0.50 |
| Saturated | 0.06 |
| Monounsaturated | 0.089 |
| Polyunsaturated | 0.099 |
Protein | 1.74 |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 3% 25 μg |
| Vitamin A | 496 IU |
| Thiamine (B1) | 19% 0.223 mg |
| Riboflavin (B2) | 6% 0.074 mg |
| Niacin (B3) | 6% 0.992 mg |
| Vitamin B6 | 6% 0.099 mg |
| Folate (B9) | 19% 74 μg |
| Vitamin B12 | 0% 0.00 μg |
| Vitamin C | 138% 124.0 mg |
| Vitamin D | 0% 0.0 IU |
| Vitamin E | 1% 0.10 mg |
| Vitamin K | 0% 0.2 μg |
| Minerals | Quantity %DV† |
| Calcium | 2% 27 mg |
| Iron | 3% 0.50 mg |
| Magnesium | 6% 27 mg |
| Phosphorus | 3% 42 mg |
| Potassium | 17% 496 mg |
| Sodium | 0% 2 mg |
| Zinc | 1% 0.12 mg |
| Other constituents | Quantity |
| Water | 218.98 |
Link to USDA Database entry | |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".
Commercial orange juice with a long shelf life is made by pasteurizing the juice and removing the oxygen from it. This removes much of the taste, necessitating the later addition of a flavor pack, generally made from orange products. Additionally, some juice is further processed by drying and later rehydrating the juice, or by concentrating the juice and later adding water to the concentrate.
The health value of orange juice is debatable: it has a high concentration of vitamin C, but also a very high concentration of simple sugars, comparable to soft drinks.[3][4][5] As a result, some government nutritional advice has been adjusted to encourage substitution of orange juice with raw fruit, which is digested more slowly, and limit daily consumption.[6][7]
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
- ^ Saner, Emine (17 January 2014). "How fruit juice went from health food to junk food". The Guardian. Archived from the original on 28 September 2016. Retrieved 25 September 2016.
- ^ Walter, Peter (12 January 2014). "Fruit juice should not be part of your five a day, says government adviser". The Guardian. Archived from the original on 30 July 2016. Retrieved 25 September 2016.
- ^ Quinn, Sue. "Should I still drink fruit juice?". BBC Good Food. BBC. Archived from the original on 16 September 2016. Retrieved 25 September 2016.
- ^ Philipson, Alice. "Wean yourself off orange juice, says government health tsar". Daily Telegraph. Archived from the original on 12 January 2022. Retrieved 25 September 2016.
- ^ "Water, drinks and your health". NHS Choices. National Health Service. Archived from the original on 27 September 2016. Retrieved 25 September 2016.