vitamin c
no
Yes, pasteurization can affect the nutrient content of juice by reducing the levels of certain vitamins and enzymes due to the heat treatment involved in the process.
Fortification The addition of calcium to orange juice products by food manufactures is most properly termed nutrient fortification.
Fortification The addition of calcium to orange juice products by food manufactures is most properly termed nutrient fortification.
I would guess Vitamin C, given that lemon is a citrus fruit.
Fortification The addition of calcium to orange juice products by food manufactures is most properly termed nutrient fortification.
carrots and squid rings also a bit of spinach juice
It is not suggested that Aloe Vera juice be frozen since it can deplete nutrients and dilute it. If it needs to be kept longer, it should be refrigerated, but not for too long due to gradual nutrient loss.
To keep celery juice fresh for a longer period, store it in an airtight container in the refrigerator, ideally in a glass jar to minimize exposure to light and air. Adding a splash of lemon juice can also help preserve it due to its natural acidity. Additionally, consuming the juice within 24 to 48 hours is recommended for optimal freshness and nutrient retention.
Both grapefruit and apple juice contain vitamin C, but grapefruit juice typically has a higher concentration. A serving of grapefruit juice can provide a significant portion of the daily recommended intake of vitamin C, while apple juice contains lower levels of this essential nutrient. However, both juices can contribute to your overall vitamin C intake when included as part of a balanced diet.
Oranges may have little to no juice due to several factors, including the variety of the orange, environmental conditions during growth, or improper harvesting. Drought or nutrient deficiencies can lead to underdeveloped fruit with less juice. Additionally, overripe or damaged oranges may also lack juice. It's important to choose fresh, high-quality oranges for the best juicing experience.
A suitable substitute for yeast nutrient in baking recipes is a small amount of sugar or honey, which can help feed the yeast and promote fermentation. Other options include mashed potatoes, fruit juice, or a small amount of beer.