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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw orange juice is highly nutritious and an excellent source of Vitamin C, which supports the immune system and skin health. It also contains beneficial antioxidants like hesperidin and essential minerals like potassium that help regulate blood pressure.
Per 100g, raw orange juice contains approximately 45 calories and 10.4g of carbohydrates. While it is nutrient-dense, most of these carbs come from natural sugars, so it should be consumed in moderation.
Raw orange juice can be part of a weight loss diet due to its high nutrient density, but it lacks the fiber found in whole fruit. Because it is easy to consume large amounts of liquid calories and sugar, it is better to limit portions or opt for the whole fruit for better satiety.
Yes, raw orange juice is naturally vegan and gluten-free. It is a pure fruit extract containing no animal products or grain-based proteins, making it safe for those with celiac disease or those following a plant-based diet.
No, raw orange juice is generally not keto-friendly. With over 10g of net carbs per 100g, a standard serving can easily exceed the daily carbohydrate limit required to maintain ketosis.
Because it is unpasteurized, raw orange juice has a very short shelf life and should be consumed within 2 to 3 days. It must be kept refrigerated at all times to slow down the growth of natural bacteria and prevent fermentation.
Signs of spoilage include a sour or vinegary smell, a fizzy or fermented taste, and visible mold. If the juice appears unusually cloudy or the container is bulging, it should be discarded immediately.
raw orange juice is a versatile ingredient found in cuisines around the world. With 45 calories per 100g and 0.7 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Absolutely. Raw orange juice is excellent for making citrus vinaigrettes, marinades for poultry or fish, and adding moisture to cakes and glazes. Its acidity helps tenderize meat while providing a bright, fresh flavor.
Yes, high heat can significantly reduce the Vitamin C content and destroy delicate enzymes found in raw juice. If you are using it for its health benefits, it is best consumed cold or added to dishes at the very end of the cooking process.
Raw juice typically retains more natural vitamins and enzymes than pasteurized versions, which are heat-treated for safety and shelf life. However, raw juice carries a higher risk of foodborne illness and is not recommended for infants, pregnant women, or those with compromised immune systems.