An 8 oz serving provides 110 cal and contains 72 mg of vitamin C. Orange juice is also a good source of potassium (450 mg), folate (60 ug), and Thiamin (0.15 mg). Orange juice is fat free and cholesterol free and is also either sodium free (not-from- concentrate juices) or low in sodium (from concentrate juices have 15 mg/serving).
Other nutrients found in orange juice are vitamin B6, niacin, and magnesium. Orange juice is rich in antioxidants such as carotenoids, flavonoids, and ascorbic acid. Orange juice contains more than 60 plant phytochemicals, specifically flavonoids that function as antioxidants, potential anti-inflammatory agents, and may also have other physiological actions.
The main flavonoid in orange juice is hesperidin, which occurs as a glycone, which sugars attached. The sugars are cleaved during digestion, with aglycone as the absorbed form.
Orange juice consumption contributes significantly to the nutrient density of the US diet. It is one of the top three contributors of dietary folate from natural sources. Citrus fruit juices also contribute greatly to vitamin C intake.
Regular consumption has been associated with several health benefits. The benefits of consuming orange juice and/or its specific components have been related to risk reduction for cancer, heart disease, stroke, hypertension, and cataracts. The ingredients in orange juice that are believed to be responsible for these potential health benefits include vitamin C, folate, potassium and phytochemicals.
Orange juice is an excellent source of Vitamin C — one cup contains twice the daily recommended value. Vitamin C supports the immune system and may be effective in fighting against the common cold.
Nutrients and health benefits of orange juice
