Fruit Juice Nutrition

Fruit juice nutrition

1 cup worth of fruit juice nutrition (orange juice, from frozen concentrate):

112 cal;
1.75 gm protein (incomplete);
25 gm fat;
27 gm carbohydrate;
22.5 mg calcium;
40 mg phosphorus;
.25 mg iron;
2.5 mg sodium;
465 mg potassium;
500 units A;
.225 mg B71;
.025 mg B-2;
.75 mg niacin;
112 mg C;
25 mg magnesium.

The analysis of fruit juice nutrition is similar to the fruits from which it is extracted. Fresh juice with pulp drunk immediately after being extracted retains more of the nutrients of the fresh fruit; since vitamin C is lost by exposure to oxygen, the longer the juice is allowed to stand before drinking, the less of this vitamin it provides. If the juice is strained before serving, the nutrients in the pulp (notably the bioflavonoids of citrus fruits) are lost. The next most beneficial form of juice is that fresh-made from frozen concentrate; quick freezing preserves most of the nutrients, especially vitamin C, but after being unfrozen the juice can lose much of this vitamin content from exposure to air. Canned juice generally provides less nutritional benefit than either fresh or frozen because many of the nutrients have diminished during ‘he canning process and also because such juices are often strained before canning, there by losing the nutrients in the pulp.

Any preservatives, artificial coloring or additives, or sweetening cool also decrease nutritional value in either frozen or canned juices, A serving of fruit juice, especially citrus, is recommended for the daily diet, especially at breakfast; but fruit juices are beneficial at other times of the day. Undiluted frozen juices can be mixed into milk for a nutritional pick up, served over yogurt as a sundae for dessert, combined with yogurt for flavoring, or mixed with yogurt and frozen as popsicles. Fruit juices are extremely beneficial during illnesses: a glassful every hour or two can help prevent acidosis, and fruit juices are also good for replacing fluids lost from vomiting or diarrhea. Citrus juices, the only fruit juices that are a reliable source of vitamin C, are recommended in the healing of ulcers. In many cases citrus juices have proved detrimental to those with arthritis, so other sources of vitamin C may have to be found by those with this condition.