Orange juice is the most popular juice in the world. In the United States alone, the per capita consumption of orange juice in 2014 was 6.6 gallons.
General information:
From Wikipedia: “Orange juice is the liquid extract of the fruit of the orange tree, produced by squeezing 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 may be abbreviated as OJ.”
Composition and Nutrition:
“On a molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. The main organic acids found in orange juice are citric, malic, and ascorbic acid. The major sugars found in orange juice are sucrose, glucose, and fructose. There are approximately 13 phenolic compounds in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids, hesperidin, narirutin, and ferulic acid.”
“A cup serving of raw, fresh orange juice, amounting to 248 grams or 8 ounces, has 124 mg of vitamin C (>100% RDI). It has 20.8 g of sugars and has 112 Calories. It also supplies potassium, thiamin, and folate.
Citrus juices contain flavonoids (especially in the pulp) that may have health benefits. Orange juice is also a source of the antioxidant hesperidin. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.”
“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 such as colas. 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.”
Commercial orange juices:
- Frozen concentrated orange juice:
“Commercial squeezed orange juice is pasteurized and filtered before being evaporated under vacuum and heat. After removal of most of the water, this concentrated juice, about 65% sugar by weight, is then stored at about 10 °F (−12 °C). Essences, Vitamin C, and oils extracted during the vacuum concentration process may be added back to restore flavor and nutrition.
When water is added to freshly thawed concentrated orange juice, it is said to be reconstituted.”
- Not from concentrate:
“Orange juice that is pasteurized and then sold to consumers without having been concentrated is labeled as "not from concentrate". Just as "from concentrate" processing, most "not from concentrate" processing reduces the natural flavor from the juice. The largest producers of "not from concentrate" use a production process where the juice is placed in aseptic storage, with the oxygen stripped from it, for up to a year.
Removing the oxygen also strips out flavor-providing compounds, and so manufactures add a flavor pack in the final step, which Cooks Illustrated magazine describes as containing "highly engineered additives." Flavor pack formulas vary by region, because consumers in different parts of the world have different preferences related to sweetness, freshness and acidity. According to the citrus industry, the Food and Drug Administration does not require the contents of flavor packs to be detailed on a product's packaging.”
- Canned orange juice:
“A small fraction of fresh orange juice is canned. Canned orange juice retains Vitamin C much better than bottled juice. The canned product loses flavor, however, when stored at room temperature for more than 12 weeks. In the early years of canned orange juice, the acidity of the juice caused the juice to have a metallic taste. In 1931, Dr. Philip Phillips developed a flash pasteurization process that eliminated this problem and significantly increased the market for canned orange juice.”
- Freshly squeezed, unpasteurized juice:
“Fresh-squeezed, unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Fresh squeezed orange juice has a typical shelf life of 12 days.”
Additives:
“Some producers add citric acid or ascorbic acid to juice beyond what is naturally found in the orange. Some also include other nutrients. Often, additional vitamin C is added to replace that destroyed in pasteurization. Additional calcium may be added. Vitamin D, not found naturally in oranges, may be added as well. Sometimes Omega-3 fatty acids from fish oils are added to orange juice. Low-acid varieties of orange juice also are available. ...”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 45 kcal 188 kJ | 2.2% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.20 g | 0.3% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.02 g | 0.1% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 10 g | 3.9% Recommended daily allowance according to the GDA: 270g |
Sugars | 8.4 g | 9.3% Recommended daily allowance according to the GDA: 90g |
Fiber | 0.20 g | 0.8% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 0.70 g | 1.4% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:1.0 mg) | 2.5 mg | 0.1% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin C (ascorbic acid) | 50 mg | 63.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 30 µg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Elem | Potassium, K | 200 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Vit | Thiamine (vitamin B1) | 0.09 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Min | Copper, Cu | 0.04 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Niacin (née vitamin B3) | 0.40 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Elem | Magnesium, Mg | 11 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Vit | Vitamin B6 (pyridoxine) | 0.04 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vit | Pantothenic acid (vitamin B5) | 0.19 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vit | Riboflavin (vitamin B2) | 0.03 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.01 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Linoleic acid; LA; 18:2 omega-6 | 0.03 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.00 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Valine (Val, V) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Lysine (Lys, K) | 0.01 g | < 0.1% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Methionine (Met, M) | 0.00 g | < 0.1% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin C (ascorbic acid) | 50 mg | 63.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 30 µg | 15.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Thiamine (vitamin B1) | 0.09 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Niacin (née vitamin B3) | 0.40 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Pantothenic acid (vitamin B5) | 0.19 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin B6 (pyridoxine) | 0.04 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Riboflavin (vitamin B2) | 0.03 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin A, as RAE | 10 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Vitamin E, as a-TEs | 0.04 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Vitamin K | 0.10 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 200 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Magnesium, Mg | 11 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 17 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Calcium, Ca | 11 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Sodium, Na | 1.0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Copper, Cu | 0.04 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Iron, Fe | 0.20 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.05 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Manganese, Mn | 0.01 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Selenium, Se | 0.10 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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