Orange juice

Orange juice

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]