Fruit
Juice
Juice of Orange is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of orange: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.32 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.98 mg
- Salt 0.01 g
- Total Carbohydrate 12.3 g
- Dietary Fibre 0.39 g
- Total Sugars 13.4 g
- Complex / starch 1.02 g
- Protein 0.82 g
- Water 89.9 g
- Energy 50.9 kcal
- Water 89.9 g
- Carbohydrates 12.3 g
- Protein 0.82 g
- Fat 0.32 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 36.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.37 mg
- Vitamin B5 — Pantothenic Acid 0.18 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.2 µg
- Vitamin C 2 mg
- Vitamin E 0.26 mg
- Vitamin K 4.2 µg
- Minerals 338 mg
- Major Minerals 337 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.37 · vitamin-b5-pantothenic-acid: 0.18 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.2 · vitamin-e: 0.26 · vitamin-k: 4.2 ·
Minerals
Juice concentrates sugars and acids while leaving most fibre in the pulp.
History
Cold storage and transport made orange a year-round kitchen staple in many regions, including named juice portions.
Cold storage and transport made orange a year-round kitchen staple in many regions, including named juice portions.
Cold storage and transport made orange a year-round kitchen staple in many regions, including named juice portions.