Orange juice, 100%, with calcium added, canned, bottled or in a carton
Common food
Photo: Wikipedia
This is a classic, refreshing beverage made from squeezed oranges with added calcium for bone health. It has a bright, sweet-tart flavor and a smooth, thin texture, with a nutritional profile that offers a quick source of natural sugars and a modest boost of calcium.
Calorie split: 7% protein · 87% carbs · 7% fat
↓ Full nutrition💚 Why it's loved
People love it for its instantly recognizable, sunny flavor that evokes breakfast and summer mornings. It's a versatile staple, enjoyed chilled on its own, as a base for smoothies, or in classic cocktails.
⚠️ Watch-outs & how to enjoy it better
The high natural sugar content can cause rapid blood-sugar spikes, making portion control important for those managing diabetes. To mitigate this, pair it with a source of protein or healthy fat, like a handful of nuts or a yogurt parfait, to slow sugar absorption. Additionally, the acidity can erode tooth enamel; rinsing your mouth with water afterward can help.
Key benefits
- Provides a quick source of natural energy from carbohydrates.
- Fortified with calcium to support bone and teeth health.
- Contains vitamin C, which supports immune function.
- Offers hydration with a flavorful alternative to plain water.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The process of adding calcium to orange juice was pioneered in the 1980s, and the calcium citrate malate used is often more easily absorbed by the body than the calcium found in dairy.
Full nutrition (USDA data · scales with serving)
| Water | 88.3 g |
| Energy | 47.0 kcal |
| Protein | 0.77 g |
| Total lipid (fat) | 0.34 g |
| Carbohydrate, by difference | 10.2 g |
| Fiber, total dietary | 0.30 g |
| Total Sugars | 8.2 g |
| Calcium, Ca | 141 mg |
| Iron, Fe | 0.06 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 18.0 mg |
| Potassium, K | 181 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.03 mg |
| Copper, Cu | 0.03 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 28.7 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.03 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 6.2 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 8.0 ug |
| Cryptoxanthin, beta | 27.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 27.0 ug |
| Vitamin E (alpha-tocopherol) | 0.20 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.0 ug |
| Vitamin K (phylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.01 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.02 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.03 g |
| PUFA 18:2 | 0.02 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Beverages, Orange drink, breakfast type, with juice and pulp, frozen concentrate — USDA does not publish this profile for Orange juice.
| Tryptophan | 0.00 g |
| Threonine | 0.00 g |
| Isoleucine | 0.00 g |
| Leucine | 0.01 g |
| Lysine | 0.01 g |
| Methionine | 0.00 g |
| Cystine | 0.00 g |
| Phenylalanine | 0.01 g |
| Tyrosine | 0.00 g |
| Valine | 0.01 g |
| Arginine | 0.03 g |
| Histidine | 0.00 g |
| Alanine | 0.01 g |
| Aspartic acid | 0.04 g |
| Glutamic acid | 0.02 g |
| Glycine | 0.01 g |
| Proline | 0.02 g |
| Serine | 0.01 g |
FAQ
Is calcium-fortified orange juice as good a source of calcium as milk?
A cup can provide about 350mg of calcium, which is comparable to a cup of milk. The calcium citrate malate used is well-absorbed, making it an excellent alternative for those who are lactose intolerant or don't consume dairy.
Why is it sometimes pasteurized or heat-treated?
Pasteurization is a standard food safety process that uses mild heat to kill harmful bacteria and extend shelf life, ensuring the juice is safe to drink from the carton or bottle.
Can I use it in cooking or baking?
Absolutely. Its bright acidity and sweetness make it great for deglazing pans, creating glazes for meats like chicken or salmon, adding to cake batters, or balancing rich sauces.
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 · 7% calories from protein · 0.3 g fiber · 8.2 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: 0.01 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.