.5 cl orange juice
Orange juice is an excellent source of vitamin C (ascorbic acid), providing approximately 90% of the daily recommended value per 240 ml serving, and contains beneficial flavonoids and folate. It is naturally low in fat and contains naturally occurring sugars, with fresh varieties offering superior micronutrient density compared to processed versions.
About
Orange juice is the freshly extracted or processed liquid obtained from ripe oranges (Citrus × sinensis), a hybrid citrus fruit believed to have originated in Southeast Asia and now cultivated globally in subtropical and tropical regions. The juice is characterized by its vibrant golden-orange hue, sweet-tart flavor profile with citric acidity, and a complex bouquet of volatile compounds that define its sensory properties. Commercially available orange juice may be fresh-squeezed, pasteurized, or produced from concentrate; the latter involves removing water from the juice and reconstituting it with water prior to sale. Fresh orange juice retains the highest concentration of heat-sensitive nutrients and volatile aromatics, while processed versions offer extended shelf stability.
Orange juice exists in several classifications based on processing and pulp content: "not-from-concentrate" (NFC) juice undergoes minimal processing, while "from-concentrate" (FC) versions have water removed and reintroduced. Pulp content varies from pulp-free to high-pulp formulations, each offering distinct mouthfeel and textural properties.
Culinary Uses
Orange juice serves as a versatile ingredient across beverages, baking, sauces, and marinades. In beverage applications, it functions as a standalone drink and as a base component in cocktails such as screwdrivers, mimosas, and tequila sunrises. In culinary preparations, orange juice is used to create glazes for roasted meats and vegetables, providing both acidity and subtle sweetness that balances savory dishes. It appears in marinades for poultry and seafood, where its citric acid tenderizes proteins while imparting citrus aromatics. Baking applications include orange-flavored cakes, custards, and dessert sauces. The juice's natural sugars and acid content make it valuable in vinaigrettes and reduction sauces.
In global cuisines, orange juice features prominently in French gastronomy (sauces for duck and pork), Latin American preparations (marinades and beverages), and Asian fusion cooking. Its acidity and brightness make it useful for finishing dishes and brightening heavy flavors.