Orange juice refers to the juice of oranges. It is made by extraction from the fresh fruit, by desiccation and subsequent reconstitution of dried juice, or by concentration of the juice and the subsequent addition of water to the concentrate. In American English, the slang term O.J. may also be used to refer to orange juice.
Due to the importance of oranges to the economy of the state of Florida, “the juice obtained from mature oranges of the species Citrus sinensis and hybrids thereof” was adopted as the official beverage of Florida1 in 1967.
A cup serving of raw, fresh orange juice, amounting to 248 g or 8 ounces, has 124 mg of vitamin C (>100% RDI).3 It has 20.8 g of sugars and has 112 Calories. It also supplies potassium, thiamin, and folate.
Citrus juices contain flavonoids (especially in the pulp), that may have health benefits. Orange juice is also a source of the antioxidant hesperidin. Due to its citric acid content, orange juice is acidic, with a typical pH of around 3.5.
Fresh-squeezed, unpasteurized juice is the closest to consuming the orange itself. This version of the juice consists of oranges that are squeezed and then bottled without having any additives or flavor packs inserted. The juice is not subjected to pasteurization. Fresh-squeezed, unpasteurized juices are usually found in specialty food stores[dubious – discuss] or at a grove that squeezes it. Fresh squeezed orange juice has a typical shelf life of 12 days. Fresh-squeezed, unpasteurized juices typically originate from small juicing operations, such as a local citrus grove. All other types of orange juice have either been heated or cooked, have additives, or are made from concentrate. read more