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Rich in vitamin C and antioxidants, low calorie
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Sour fruit juice (200 g) has 90 calories. That works out to 45 calories per 100 g. It contains 21 g of carbs, 1 g of protein, 0.2 g of fat and 0.6 g of fiber. Its 70 mg of Vitamin C covers 78% of the Daily Value. Its glycemic index is 45 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 200 g
90
KCAL / 200G
Carbs
21g
· 8% DV
Protein
1g
· 2% DV
Fat
0.2g
· 0% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 94% · Protein 4% · Fat 2%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 90 kcal | |
| Total fat | 0.2 g | 0% |
| Saturated fat | 0.02 g | 0% |
| Trans fat | 0 g | |
| Sodium | 4 mg | 0% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 0.6 g | 2% |
| Protein | 1 g | 2% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 90 kcal |
| 100 g | 100 g | 45 kcal |
| 1 cup (small) | 120 g | 54 kcal |
| 1 serving (small) | 150 g | 68 kcal |
| 1 pack (medium) | 250 g | 113 kcal |
| 1 serving (large) | 250 g | 113 kcal |
| 1 cup (large) | 300 g | 135 kcal |
| 1 bottle (medium) | 330 g | 149 kcal |
| 1 bottle (large) | 500 g | 225 kcal |
Calculated from 45 calories per 100 g.
Make sour fruit juice by washing ripe tart fruit, removing any pits, then pressing or blending it. Sour cherries, cranberries, citrus, and pomegranate work well. Strain it for a smooth drink, or leave the pulp in.
Sour fruit juice can be made from tart fruits such as sour cherries, cranberries, pomegranates, lemons, or grapefruit. The fruit you choose determines the drink’s flavor and intensity; there is no single standard recipe.
Dilute sour fruit juice with water or mix it with a sweeter juice to soften its sharp taste. You can also add sugar or honey, but that makes the drink sweeter and adds more added sugar.
Keep fresh sour fruit juice in a sealed container in the refrigerator and drink it as soon as possible, preferably the same day. Its flavor can change as it sits, and it should not be left out for long.
Yes, you can dilute sour fruit juice with still or sparkling water. Start with a small amount and adjust the strength to taste; mixing it just before serving preserves its fresh flavor.
Straining sour fruit juice is optional. Leave the pulp in for a thicker drink, or pour it through a fine sieve for a clearer, smoother texture. Blending the fruit usually produces a pulpier result than pressing it.
Yes, sour fruit juice is acidic, and frequent sipping can contribute to enamel erosion. Drink it with a meal rather than nursing it over a long period, rinse your mouth with water afterward, and avoid brushing immediately.
Yes, sour fruit juice may trigger heartburn or stomach discomfort in people sensitive to acidic drinks. If you notice symptoms, have it with food, dilute it, or avoid it; seek personalized medical advice if symptoms persist.
Sour fruit juice does not cause weight loss on its own. Choosing an unsweetened version instead of a sugary drink may help reduce added sugar intake, but juice is less filling than eating whole fruit.
People with diabetes can include sour fruit juice only with attention to its carbohydrate content and serving size, since juice has less fiber than whole fruit. Ask your doctor or dietitian how it fits your individual glucose-management plan.
Vitamins
Vitamin C
70mg · 78% DV
Biotin
2µg · 7% DV
B5
0.3mg · 6% DV
B1
0.06mg · 5% DV
Minerals
Copper
0.08mg · 9% DV
Potassium ⭐
240mg · 7% DV
Phosphorus
24mg · 3% DV
Magnesium
14mg · 3% DV
Sodium
4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 90 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sour fruit juice is a broad term for juice made from tart fruit, such as sour cherries, citrus or pomegranate; it does not refer to one fixed recipe or place of origin. Depending on the fruit, it may be pressed, blended or diluted with water, and its colour and sharpness vary considerably.
It is usually served chilled, either alongside a meal or as a refreshing drink, and can also be mixed into other drinks or used in sauces. Its flavour balances well with sweet foods. Nutritionally, it is mostly carbohydrate from fruit sugars and is low in fat; the listed amount is about 45 calories per 100 g. For a less intense drink, dilute it with water and skip added sugar.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally 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
0.02g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.