* 1 cup orange juice
Excellent source of vitamin C (ascorbic acid), providing approximately 110% of the daily value in one cup; also contains folate, potassium, and various flavonoid antioxidants. Natural sugars comprise approximately 12–15 grams per cup.
About
Orange juice is the liquid extract from the fruit of Citrus × sinensis, a hybrid citrus tree believed to have originated in southeast Asia and now cultivated worldwide in tropical and subtropical regions. Fresh orange juice is characterized by its bright golden-orange color, sweet-tart flavor profile with natural acidity (pH 3.3–4.2), and a complex combination of sugars, acids, and aromatic compounds. The juice contains soluble solids (primarily sugars and organic acids), suspended pulp particles, and thousands of volatile flavor compounds. Commercial orange juice is available in multiple forms: fresh-squeezed, pasteurized, frozen concentrate, and shelf-stable (aseptically packaged or heat-treated).
Culinary Uses
Orange juice functions as both a beverage and a culinary ingredient across global cuisines. As a beverage, it is consumed fresh, in smoothies, or as a base for cocktails. In cooking, orange juice serves as an acidic component in marinades, sauces (particularly for duck, pork, and seafood), vinaigrettes, and desserts. Its natural sugars and acids aid in tenderizing meat while adding brightness and complexity to dishes. Common culinary applications include beurre blanc variations, glazes for roasted vegetables, citrus cakes, and Latin American, Mediterranean, and Asian-inspired dishes where citrus acidity is essential.