Ir al contenido principal

Orange juice, freshly squeezed

Freshly squeezed orange juice is the strained juice of fresh oranges. It mainly provides water and carbohydrate, along with vitamin C and potassium. Per 100g, it contains 8.1g of carbohydrate, all of which is sugar, 48mg of vitamin C and 180mg of potassium, and provides 140 kJ of energy.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. The sugars in fruit juice are classed as free sugars, even when no sugar has been added. This is relevant when monitoring sugar intake and for dental health. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

33 kcal

Energía

140 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

8.1g

of which sugars

8.1g

Proteína

0.6g

Sal

0.01g

Alcohol

0g

Agua

88g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

9µg

Vitamina D

0µg

Vitamina E

0.35mg

Vitamina C

48mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.02mg

Niacin (B3)

0.2mg

Vitamin B6

0.05mg

Vitamina B12

0µg

Ácido fólico

28µg

Calcio

12mg

Hierro

0.3mg

Magnesio

12mg

Phosphorus

22mg

Potasio

180mg

Sodio

2mg

Zinc

Trace

Cobre

Trace

Selenio

Trace

Iodine

1µg

Other types of orange juice

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Orange juice, freshly squeezed, weighed as whole fruit

15 kcal

0.3g

Trace

Trace

Orange juice, ambient, UHT

34 kcal

0.6g

Trace

Trace

Orange juice, chilled

36 kcal

0.9g

Trace

Trace

About these figures

Values are per 100g of the food as described (Strained juice from fresh oranges). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente