Orange Juice
Description
Orange juice is an excellent source of vitamins and minerals, although the nutritive value of the whole orange is higher. Fresh juice should be extracted from the chilled fruit immediately prior to serving. It should not be allowed to stand for a long period of time, due to the loss of vitamin C through oxidation.
Caloric Content
| 1 | 2 | |
| Calories: | 111 | 104 |
| Protein: | 1.74 | 1.46 gm |
| Carbohydrates: | 25.8 | 24.51 gm |
| Fiber: | .25 | .25 gm |
| Total fats: | .5 | .36 gm |
| Saturated fats: | .06 | .045 gm |
| Unsaturated fats: | .188 | .147 gm |
| Cholesterol: | 0 | 0 mg |
1. Fresh - 1 cup, 248 grams
2. Canned - 1 cup, 249 grams
| 3 | 4 | |
| Calories: | 112 | 339 |
| Protein: | 1.68 | 5.10 gm |
| Carbohydrates: | 26.83 | 81.30 gm |
| Fiber: | .13 | .39 gm |
| Total fats: | .14 | .44 gm |
| Saturated fats: | .017 | .051 gm |
| Unsaturated fats: | .055 | .168 gm |
| Cholesterol: | 0 | 0 mg |
3. Frozen, Condensed, Diluted - 1 cup, 249 grams
4. Frozen, Condensed, Undiluted - 6 ounces, 213 grams
Vitamin Content
| 1 | 2 | 3 | |
| Vitamin A: | 496 | 437 | 194 IU |
| Thiamine: | .223 | .149 | .197 mg |
| Vitamin B-2: | .074 | .070 | .045 mg |
| Vitamin B-6: | .099 | .219 | .110 mg |
| Vitamin B-12: | 0 | 0 | 0 mcg |
| Biotin: | .8 | - | - mcg |
| Niacin: | .992 | .782 | .503 mg |
| Pantothenic Acid: | .471 | .374 | .393 mg |
| Folic acid: | - | - | 109.1 mcg |
| Vitamin C: | 124 | 85.7 | 96.9 mg |
| Vitamin E: | - | - | - IU |
1. Fresh - 1 cup, 248 grams
2. Canned - 1 cup, 249 grams
3. Frozen, Condensed, Diluted - 1 cup, 249 grams
| 4 | USRDA | |
| Vitamin A: | 589 | 5000 IU |
| Thiamine: | .596 | 1.7 mg |
| Vitamin B-2: | .136 | 1.7 mg |
| Vitamin B-6: | .332 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.525 | 20 mg |
| Pantothenic Acid: | 1.193 | 10 mg |
| Folic acid: | 330.7 | 400 mcg |
| Vitamin C: | 293.6 | 60 mg |
| Vitamin E: | - | 30 IU |
4. Frozen, Condensed, Undiluted - 6 ounces, 213 grams
Mineral Content
| 1 | 2 | 3 | |
| Calcium: | 27 | 21 | 22 mg |
| Copper: | .109 | .142 | .110 mg |
| Iron: | .5 | 1.10 | .24 mg |
| Magnesium: | 27 | 27 | 24 mg |
| Manganese: | .035 | .035 | .035 mg |
| Phosphorus: | 42 | 36 | 40 mg |
| Potassium: | 496 | 436 | 474 mg |
| Selenium: | 14.9 | - | - mcg |
| Sodium: | 2 | 6 | 2 mg |
| Zinc: | .13 | .17 | .13 mg |
1. Fresh - 1 cup, 248 grams
2. Canned - 1 cup, 249 grams
3. Frozen, Condensed, Diluted - 1 cup, 249 grams
| 4 | USRDA | |
| Calcium: | 67 | 1000 mg |
| Copper: | .330 | 2 mg |
| Iron: | .74 | 18 mg |
| Magnesium: | 73 | 400 mg |
| Manganese: | .102 | n/a mg |
| Phosphorus: | 122 | 1000 mg |
| Potassium: | 1435 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 7 | n/a mg |
| Zinc: | .39 | 15 mg |
4. Frozen, Condensed, Undiluted - 6 ounces, 213 grams
Amino Acid Content
| 1 | 2 | 3 | 4 | |
| Tryptophan: | .005 | .005 | .005 | .015 gm |
| Threonine: | .02 | .017 | .020 | .058 gm |
| Isoleucine: | .02 | .015 | .017 | .055 gm |
| Leucine: | .032 | .027 | .032 | .098 gm |
| Lysine: | .022 | .020 | .022 | .066 gm |
| Methionine: | .007 | .007 | .007 | .026 gm |
| Cysteine: | .012 | .010 | .012 | .038 gm |
| Phenylalanine: | .022 | .017 | .020 | .062 gm |
| Tyrosine: | .01 | .007 | .010 | .028 gm |
| Valine: | .027 | .022 | .027 | .081 gm |
| Arginine: | .117 | .100 | .112 | .343 gm |
| Histidine: | .007 | .007 | .007 | .021 gm |
| Alanine: | .037 | .032 | .035 | .109 gm |
| Aspartic acid: | .186 | .157 | .179 | .543 gm |
| Glutamic acid: | .082 | .070 | .080 | .243 gm |
| Glycine: | .022 | .020 | .022 | .068 gm |
| Proline: | .109 | .092 | .105 | .317 gm |
| Serine: | .032 | .027 | .032 | .096 gm |
1. Fresh - 1 cup, 248 grams
2. Canned - 1 cup, 249 grams
3. Frozen, Condensed, Diluted - 1 cup, 249 grams
4. Frozen, Condensed, Undiluted - 6 ounces, 213 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1990.
U.S. Department of Agriculture. 1982. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington, D.C.
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