Calories in Orange Juice
Source: USDA FoodData Central · Fresh-Squeezed · Data verified by CaloriesCalc
Source: USDA FoodData Central · Fresh-Squeezed · Data verified by CaloriesCalc
* % Daily Value based on a 2,000 kcal diet.
| Component | Amount | % Daily Value | Bar |
|---|---|---|---|
| Vitamin C | 50mg | 56% | |
| Folate | 30µg | 8% | |
| Potassium | 200mg | 4% | |
| Thiamine (B1) | 0.087mg | 7% | |
| Magnesium | 11mg | 3% | |
| Vitamin B6 | 0.04mg | 2% | |
| Riboflavin | 0.025mg | 2% | |
| Phosphorus | 17mg | 1% | |
| Calcium | 11mg | 1% | |
| Niacin | 0.4mg | 3% |
| Volume | Calories | Sugar | Carbs |
|---|
Fresh-squeezed and commercial OJ are nutritionally similar. Lacks the fiber of whole oranges. High GI (~50) due to absent fiber. 240ml has 21g sugar — more than many sodas. 'With pulp' has marginally more fiber.
A cup of orange juice provides 200mg of vitamin C — 83% of the daily requirement in a single glass. Vitamin C is essential for collagen synthesis, immune function, and as a water-soluble antioxidant. It also enhances non-haem iron absorption when consumed with plant iron sources — making OJ with iron-rich meals a practical strategy for improving plant iron bioavailability by 2-6×.
Orange juice contains hesperidin — a flavonoid unique to citrus fruits with documented cardiovascular benefits. Multiple Evidence suggests hesperidin reduces blood pressure (systolic by 3-4 mmHg), lowers LDL oxidation, and improves arterial flexibility. These benefits appear even from commercial fortified orange juice. Hesperidin is found primarily in the peel and white pith — some remains in juice, with more in fresh-squeezed and pulp-containing varieties.
A cup provides 75µg of folate (19% DV) — significant for DNA synthesis and neural tube development during early pregnancy. Orange juice was historically one of the primary dietary folate sources before widespread fortification. For pregnant women, OJ contributes meaningfully to folate intake alongside dark leafy vegetables and legumes.
The primary limitation of orange juice compared to whole oranges is absent fiber. A whole orange provides 2.4g of fiber — moderating glucose absorption and producing a lower glycemic impact than juice despite similar sugar content. The fiber also feeds beneficial gut bacteria (Bifidobacterium) and reduces the insulin response. For weight management and blood sugar control, whole oranges are consistently superior to juice.
Nutrition values from USDA FoodData Central. Not medical advice.