juice of 1 large navel orange
Orange juice is an excellent source of vitamin C (ascorbic acid), providing approximately 60-90 mg per 8 oz serving, and contains beneficial flavonoids and folate. A typical serving also provides potassium and negligible fat, making it nutrient-dense with moderate natural sugar content (approximately 12-15 g per serving).
About
Orange juice is the liquid extracted from the fruit of *Citrus × sinensis*, a hybrid citrus species believed to originate from Southeast Asia, particularly southern China and Southeast Asian regions, though now cultivated worldwide. Navel oranges, characterized by a distinctive navel-like opening at the bottom of the fruit, are seedless varieties prized for fresh consumption and juice production. The juice is a pale yellow to deep orange liquid with a sweet-tart flavor profile, high acidity (pH 3.5-4.0), and a complex balance of natural sugars (primarily fructose, glucose, and sucrose), citric acid, and aromatic compounds including limonene and other volatile oils. Navel orange juice is notably rich in ascorbic acid (vitamin C) and contains significant quantities of folate, potassium, and flavonoid antioxidants.
Culinary Uses
Orange juice is consumed fresh as a beverage and used extensively in cooking and baking. It appears in marinades for meat and seafood, providing acidity and subtle sweetness that tenderizes proteins and brightens flavor profiles. In pastry and confectionery work, it serves as a liquid base for glazes, icings, and sauces (particularly for duck, pork, and desserts). The juice is fundamental to numerous cocktails and mixed drinks, acts as an acid component in vinaigrettes and dressings, and features in braising liquids, particularly in Mediterranean and Latin American cuisines. Its acidity also makes it useful for preventing oxidation in fresh fruit preparations.