Apple juice, frozen concentrate, unsweetened, diluted with 3 volume water, with added ascorbic acid
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
This is a reconstituted beverage made from frozen, unsweetened apple juice concentrate, typically diluted with water and fortified with vitamin C. It delivers a clear, crisp, and mildly tart apple flavor with a smooth, watery texture. Nutritionally, it is a low-calorie, carbohydrate-focused drink that provides a quick source of energy and a boost of ascorbic acid.
Calorie split: 1% protein · 97% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love it for its pure, refreshing apple taste and the nostalgic convenience of a concentrate that can be made in any quantity. Its versatility makes it a staple for quick breakfasts, a base for homemade punches, or a simple, thirst-quenching drink for all ages.
⚠️ Watch-outs & how to enjoy it better
Its primary downside is the lack of fiber, which can lead to rapid blood-sugar spikes, especially for those with insulin sensitivity. To counteract this, pair it with a source of protein or healthy fat (like nuts or yogurt) to slow sugar absorption, and practice portion control by limiting serving size.
Key benefits
- Provides a quick source of natural carbohydrates for energy.
- Fortified with ascorbic acid (vitamin C) to support immune function.
- Low in fat and protein, making it a light, hydrating beverage.
- Convenient and shelf-stable in its frozen, concentrated form.
- Offers a natural, unsweetened alternative to many sugary soft drinks.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of concentrating apple juice involves evaporating water under vacuum at low temperatures to preserve flavor and color, a technique that was commercially perfected in the early 20th century.
Full nutrition (USDA data · scales with serving)
| Water | 87.9 g |
| Energy | 47.0 kcal |
| Energy | 197 kj |
| Protein | 0.14 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.32 g |
| Carbohydrate, by difference | 11.5 g |
| Fiber, total dietary | 0.10 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 0.26 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 7.0 mg |
| Potassium, K | 126 mg |
| Sodium, Na | 7.0 mg |
| Zinc, Zn | 0.04 mg |
| Copper, Cu | 0.01 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 25.0 mg |
| Thiamin | 0.00 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.04 mg |
| Pantothenic acid | 0.06 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.02 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 18:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.03 g |
| PUFA 18:2 | 0.03 g |
| PUFA 18:3 | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is this the same as regular apple juice?
Not exactly. Regular apple juice is often pasteurized and packaged ready-to-drink, while this is a concentrated form that must be diluted with water. The nutritional profile is very similar, but the concentrate allows for more control over the final dilution and is often more economical.
Why is ascorbic acid added?
Ascorbic acid (vitamin C) is added primarily as a preservative to prevent oxidation and browning, which maintains the juice's fresh color and flavor. It also provides a nutritional boost of vitamin C, which is naturally present in apples but can be reduced during processing.
Can I use this in cooking or baking?
Absolutely. It works well as a liquid component in marinades, glazes, or sauces, adding a subtle fruity sweetness and acidity. It can also be used in baking to add moisture and flavor to cakes, muffins, or quick breads.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.47 kcal/g · 1% calories from protein · 0.1 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.06 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.