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Fruit juice drink/squash, diluted

Fruit juice drink or squash is a beverage made by diluting a concentrate with water. The diluted drink described here mainly provides water and a small amount of carbohydrate, all of which is sugar. Per 100g, it contains 98g water, 1.8g carbohydrate, 1.8g sugars and 29 kJ of energy.

Water contributes to fluid intake, while carbohydrate provides energy. For people monitoring sugar or energy intake, the amount of concentrate used and the quantity consumed affect the total intake. This drink provides only trace amounts of fibre and is not nutritionally equivalent to whole fruit. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

7 kcal

Energy

29 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

1.8g

of which sugars

1.8g

Fibre

Trace

Protein

0g

Salt

0.02g

Alcohol

0g

Water

98g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

23µg

Vitamin D

0µg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

0mg

Vitamin B6

0mg

Vitamin B12

0µg

Folate

0µg

Calcium

1mg

Iron

Trace

Magnesium

0mg

Phosphorus

0mg

Potassium

5mg

Sodium

8mg

Zinc

Trace

Copper

Trace

Selenium

Trace

Iodine

Trace

Other types of fruit juice drink/squash

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fruit juice drink/squash, no sugar added, diluted

1 kcal

0g

Trace

Trace

Fruit juice drink/squash, no sugar added, undiluted

6 kcal

0.1g

Trace

Trace

Fruit juice drink/squash, ready to drink

37 kcal

0.1g

Trace

Trace

Fruit juice drink/squash, undiluted

34 kcal

0.1g

Trace

Trace

About these figures

Values are per 100g of the food as described (Calculated from 50g concentrate to 200ml water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published