Pulp is a good source for fiber which promotes healthy digestion
The presence of calcium hydroxide in orange juice can increase its calcium content, which is important for bone health and muscle function. This can enhance the nutritional value of the juice and potentially provide additional health benefits.
The pH value for orange juice is about 2.8 to 3.5, depending on species and ripiness
Accordignto one source it is 400 kj per 250 ml ( cup) but that is dependent on the composition of the orange juice and the amount of sugar added may give higher values. Best to read the label.
Fortified orange juice is orange juice that has been enhanced with additional nutrients, such as calcium, vitamin D, or other vitamins and minerals, to increase its nutritional value. This type of juice aims to provide health benefits beyond those found in standard orange juice, making it a popular choice for individuals seeking to boost their intake of specific nutrients. Fortification helps address dietary deficiencies and supports overall health, particularly for those who may not consume enough of these nutrients through other food sources.
Apples are not a natural source of vitamin C. If apple juice contains high vitamin C, it is because it has been added to the juice.
A chemical property of an orange is the presence of Vitamin C, which is a key nutrient found in the fruit. Vitamin C is an antioxidant that helps with various biological processes in the body and contributes to the orange's nutritional value.
Fruit Juice
Orange juice, which contains citric acid, generally has a pH of around 3.5.
You don't NEED any amount of orange juice but it is healthy for you. Drink a decent amount for high vitamin C value.
Juicing involves the extraction of juice from raw fruit or vegetables. Juice should be consumed as soon as possible after extraction because when it's stored, juice loses its nutritional value.
No, the value will always be higher in fresh than in smoked.
Cow's feet contain fat and protein and thus have nutritional value. However, the protein from a cow's foot is an incomplete protein and lacks some of the amino acids necessary to give it a higher nutritional value.