Compared with numerous beverages available today, fruit juice remains a nutritious choice.
Most red or orange-colored juices are rich in beta carotene. Thus red or pink grapefruit juice has more beta carotene than white. The champion is carrot juice: and eight-ounce glass supplies six times the amount recommended by most experts.
Fresh fruit juices are excellent sources of vitamin C and potassium. Their caloric content is derived almost exclusively from simple sugars.
Freshly squeezed juice usually has the highest vitamin C content, followed by juice made from frozen concentrate. The vitamin C content may have been depleted in the processing of commercially available juices.
In term of processing, fruit juice from concentrate may be defined as the product obtained by replacing the water in the concentrated fruit juice that was extracted from the juice during concentration.
If appropriate, pulp and cells that were removed during the process of producing the fruit juice, may be added back. In the reconstitution process, the water used must possess appropriate characteristics, particularly from the chemical, microbiological and organoleptic viewpoints.
Defining fruit juice
