Major nutrients in orange juice

Fruit juice is obtained by mechanical extraction (squeezing) of fruits harvested at maturity, followed by pasteurization. Fruit juice from concentrate is obtained in the same way except that the juice is concentrated through evaporation of natural water content. The juice is then restored by adding the same amount of water as was extracted from that juice during the concentration process.

One of the favorite fruit juices to have in substitute of a soda is orange juice. It tastes good, it is natural, and is readily available. Orange juice provides a good dose of vitamin C. Most persons can achieve 100% of the RDA for vitamin C by consuming moderate amounts of citrus fruit. Vitamin C (ascorbic acid) is a water-soluble essential nutrient which acts as an antioxidant, is involved in iron metabolism, the biosynthesis of carnitine, neurotransmitters, collagen and in the cross-linking of these fibers in bone, and is a cofactor in various enzymatic and hormonal processes.

An 8-ounce glass contains as much potassium as a banana. It has a remarkable variety of phytonutrients. Other micronutrients available in orange juice including folate and polyphenols (e.g., hesperidin which is a flavanone), and may therefore contribute significantly to their daily intakes. Studies show that hesperidin exhibits anti-inflammatory characteristics, and can impact positively on human microvascular function (elasticity and tone of blood vessels).

Beyond the great vitamin and nutrient content, a study has shown that orange juice can lower the blood pressure. Orange juice contains no fat, sodium or cholesterol. The average energy value of citrus is very low which can be important for consumers concerned about obesity.

Orange juice is obtained from the endocarp of the Citrus sinensis fruit. Several varieties of oranges are cultivated to make orange juice, among which the main ones are Hamlin, Pineapple, Valencia and Pera.
Major nutrients in orange juice