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Orange juice concentrate, unsweetened, commercial

Unsweetened commercial orange juice concentrate is orange juice with much of its water removed. The figures here describe the concentrate before dilution, rather than juice prepared for drinking. It mainly provides carbohydrate in the form of sugars, along with vitamin C and potassium. Per 100g, it contains 786 kJ of energy, 45g of sugars, 210mg of vitamin C and 880mg of potassium.

Vitamin C supports normal collagen formation and helps the body absorb iron from plant foods. Although this concentrate is unsweetened, it contains sugars naturally present in orange juice. These count as free sugars, which is relevant for people monitoring sugar or energy intake. Dilution changes the amount of nutrients in a given weight of prepared juice. Full nutritional figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

185 kcal

Energy

786 kJ

Fat

0.5g

of which saturates

0.1g

Carbohydrate

45g

of which sugars

45g

Fibre

Trace

Protein

2.9g

Salt

0.03g

Alcohol

0g

Water

42g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

29µg

Vitamin D

0µg

Vitamin E

0.68mg

Vitamin C

210mg

Thiamin (B1)

0.31mg

Riboflavin (B2)

0.13mg

Niacin (B3)

1.3mg

Vitamin B6

0.25mg

Vitamin B12

0µg

Folate

90µg

Calcium

36mg

Iron

0.4mg

Magnesium

46mg

Phosphorus

83mg

Potassium

880mg

Sodium

10mg

Zinc

0.2mg

Copper

0.11mg

Selenium

5µg

Iodine

11µg

About these figures

Values are per 100g of the food as described (17 samples, 58.4 Brix; imported commercial concentrate). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: LGC, The nutritional composition of fruit juice, 1984.

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