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Contains naturally occurring fruit sugars
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
45
KCAL / 100G
Carbs
10.6g
· 95%
Protein
0.3g
· 3%
Fat
0.1g
· 2%
Fiber
0.2g
Vitamins
Vitamin C
18mg · 20% DV
B1
0.03mg · 3% DV
B2
0.02mg · 2% DV
B5
0.08mg · 2% DV
Minerals
Potassium ⭐
120mg · 4% DV
Magnesium
10mg · 2% DV
Calcium
11mg · 1% DV
Phosphorus
10mg · 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
0.02g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.01g
Fruit juice provides 45 calories per 100 g. Total calories increase with the portion consumed.
Fruit juice contains 10.6 g of carbohydrates per 100 g. A separate total sugar value is not provided in the nutrition facts.
Yes, but it is low in protein. It provides 0.3 g of protein per 100 g.
No, fruit juice is very low in fat. It contains 0.1 g of fat per 100 g.
No, fruit juice is low in fiber, with 0.2 g per 100 g.
Fruit juice has a glycemic index of 50. Glycemic index is used to assess the blood-sugar effect of carbohydrate-containing foods.
Fruit juice can fit into a meal plan when portions are considered. Each 100 g contains 45 calories and 10.6 g of carbohydrates.
Yes, based on the provided diet compatibility information, fruit juice is suitable for vegan and vegetarian diets. It is also compatible with Paleo, Mediterranean, flexitarian, gluten-free, and Sattvik diets.
Yes, fruit juice is listed as compatible with a gluten-free diet.
Yes, fruit juice is classified as processed. Its nutrition information and serving amount can be considered when choosing how much to consume.
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Nutrition data compiled from USDA FoodData Central and scientific sources.