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Squeezing or reaming oranges yields orange juice, which is a liquid extract of the fruit of the orange tree. Blood oranges, navel oranges, valencia oranges, clementines, and tangerines are just a few kinds available. Aside from the different types of oranges utilized, certain varieties have varying quantities of juice vesicles, which are referred to as “pulp” in American English and “(juicy) pieces” in British English.

The orange juice is contained in these cysts, which can be left in or removed throughout the production process—many factors, including species, variation, and season, influence how juicy these vesicles are. The beverage’s name is sometimes shortened as “OJ” in American English.

Pasteurization and oxygen removal are used to produce commercial orange juice with an extended shelf life. This takes away a lot of the flavor, necessitating a flavor pack, which is usually composed of orange goods. Some juice is further processed by drying it and then rehydrating it, concentrating it, and then adding water to the concentration.

Orange juice’s health benefits are debatable: it has a high amount of vitamin C and a significant amount of simple sugars, equivalent to soft beverages. As a result, certain official dietary advice has been changed to encourage the substitution of raw fruit for orange juice, which takes longer to digest and restricts daily consumption.

Because of their unappealing flavor, American troops rejected vitamin C-rich lemon crystals during WWII. As a result, the government set out to find a cuisine to meet the soldiers’ nutritional demands, taste good, and avoid illnesses like scurvy. In the 1940s, the federal government and the Florida Department of Citrus collaborated with scientists to produce a product that was superior to canned orange juice. The outcome was concentrated on frozen orange juice, which was unavailable until three years after the war ended.

In Florida, orange juice processing factories produced over 10 million gallons of concentrated orange juice by 1949. Consumers preferred concentrated canned orange juice because it was inexpensive, delicious, handy, and rich in vitamin C. It was easy to make: dump the frozen concentrate bottle into a measured amount of water and mix. Food experts created a fresher-tasting juice called reconstituted ready-to-serve juice in the 1980s. Orange juice “not from concentrate” (NFC) was eventually created in the 1990s. In the United States, orange juice is a popular breakfast beverage.

Because oranges are so important to Florida’s economy, “the juice produced from ripe oranges of the species Citrus sinensis and hybrids thereof” was designated as the state’s official beverage in 1967.

A cup of raw, fresh orange juice (about 248 grams or 8 ounces) contains 124 mg of vitamin C (>100% RDI). It has 20.8 g of sugar, 112 calories, and about 26 g of carbs. Potassium, thiamin, and folate are also present.

Citrus juices include flavonoids, which may have health advantages (particularly in the pulp). Hesperidin, an antioxidant, may also be found in orange juice. Orange juice is acidic due to its citric acid concentration, with a pH of about 3.5.

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