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Fruit-flavored juice with vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
47
KCAL / 100G
Carbs
11.3g
· 96%
Protein
0.2g
· 2%
Fat
0.1g
· 2%
Fiber
0.2g
Vitamins
Vitamin C
12mg · 13% DV
B1
0.02mg · 2% DV
B2
0.02mg · 2% DV
B6
0.03mg · 2% DV
Minerals
Potassium ⭐
75mg · 2% DV
Calcium
8mg · 1% DV
Magnesium
5mg · 1% DV
Iodine
1µg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
Forest fruit juice provides 47 calories per 100 g.
Forest fruit juice contains 11.3 g of carbohydrates per 100 g.
Yes. It contains 0.2 g of protein per 100 g, so it is not a significant protein source.
It contains 0.1 g of fat per 100 g. Its fat content is therefore very low.
Forest fruit juice has 0.2 g of fiber per 100 g. It is low in fiber.
Forest fruit juice has a glycemic index of 55. This falls in the medium glycemic index range.
It provides 47 calories and 11.3 g of carbohydrates per 100 g. Whether it fits your diet depends on your serving size and daily nutrition targets.
Based on the provided dietary compatibility information, forest fruit juice is suitable for vegan and vegetarian diets.
Forest fruit juice is listed as compatible with a gluten-free diet. If you have celiac disease or gluten sensitivity, also check the package for cross-contact information.
Yes. Forest fruit juice is classified as a processed beverage. Per 100 g, it contains 47 calories, 11.3 g of carbohydrates, 0.2 g of protein, 0.1 g of fat, and 0.2 g of fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.