Ir al contenido principal

Orange juice, freshly squeezed, weighed as whole fruit

Freshly squeezed orange juice is the liquid extracted from oranges. These figures are expressed per 100g of whole fruit used, rather than per 100g of juice, so they are not directly comparable with values given for juice alone. On this basis, it provides 64 kJ of energy, 3.7g of carbohydrate, including 3.7g of sugars, and 22mg of vitamin C.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. Sugars in fruit juice are classed as free sugars, which are relevant to dental health and overall sugar intake. This entry contains only trace amounts of fibre, fat and saturated fat. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

15 kcal

Energía

64 kJ

Grasa

Trace

of which saturates

Trace

Carbohydrate

3.7g

of which sugars

3.7g

Fibra

Trace

Proteína

0.3g

Sal

0g

Agua

40g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

4µg

Vitamina D

0µg

Vitamina E

0.16mg

Vitamina C

22mg

Thiamin (B1)

0.04mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamin B6

0.02mg

Vitamina B12

0µg

Ácido fólico

13µg

Calcio

5mg

Hierro

0.1mg

Magnesio

5mg

Phosphorus

10mg

Potasio

83mg

Sodio

1mg

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

33 kcal

0.6g

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 (Calculated from 14-281). "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