Why does juice have more calories than fruit?
"The increase in calories is due to the increased percentage of sugar as a proportion of the juice," Ritz says. "Even if you have 100 percent juice with no added sugar, by removing fiber and all the different components of the fruit that do not make it into the juice, you're left with a higher concentration of sugar." More sugar means more calories. One serving (1/2 cup) of grapes contains 31 calories―a fraction of the 116 calories found in a serving (6 ounces) of grape juice. What's more, the average individual juice bottle size is 16 ounces. One 16-ounce bottle yields 2.6 servings and 308 calories total.
What is the difference between "100 percent juice" and "juice drink" or "juice cocktail"?
The difference is determined by the amount of juice the drink contains. Only 100 percent juice can be labeled "juice." (Mixed juices can be labeled "100 percent juice" if each of the juices added to the mixture is, itself, a 100 percent juice, Howard says.) Anything less than 100 percent juice must be labeled under another name. Juice "drink," "beverage," "cocktail," "punch," "blend," and "sparkler" products might contain as little as 10 percent or as much as 99 percent juice. The rest is water or added sweeteners. Check the label to find out how much juice such products contain. The ingredients must be listed on the label in order of volume. The lower a juice appears on the ingredients list, the less there is of it in the drink.
What does "from concentrate" mean and how does it affect the juice's nutrient profile?
Juice made from concentrate is the same as the original juice. The only thing missing is most of the water. Extracting water reduces juice volume and weight, making it easier to ship, Howard says. When water is added back to the concentrate, the product is labeled "reconstituted" or "made from concentrate" and has the same nutrition profile as the original juice. "As long as there has been no change in the juice other than water being removed and put back in, the label can identify the beverage as '100 percent juice from concentrate,'" says Jennifer Seymour, PhD, an epidemiologist in the Division of Nutrition, Physical Activity, and Obesity at the Centers for Disease Control and Prevention in Atlanta.
Why is apple, pear, or grape juice often the first ingredient in juices that aren't apple, pear, or grape?
Naturally sweet juices such as apple, pear, and grape help make especially tart or acidic juices more palatable. "It's a way of adding sugar without having to put 'sweetened with added sugar' or other sweeteners on the label," says Adam Drewnowski, PhD, director of the Center for Public Health and Nutrition at the University of Washington in Seattle. For example, unadulterated cranberry juice is extremely tart and must be sweetened. What makes it tart? Antioxidants. "They are, almost without exception, bitter, acrid, or astringent," Drewnowski says. "The more antioxidants you have in a product, the more bitter it is going to be." The reason: Antioxidants are meant to protect the plant by making it taste bad to predators.
Does fresh-squeezed juice offer any nutritional advantages?
If you're fresh-squeezing juice at home or buying in-store fresh-squeezed juice, it may offer a slight nutritional edge, says Sue Taylor, MS, RD, director of nutrition communications for the Juice Products Association based in Washington, D.C. But, she adds, in the big picture any differences would not be significant when juice is consumed as part of a well-balanced diet.
Fruit juice is sometimes enhanced with nutrients intended to provide health benefits because juice is convenient, has good flavor, and is inherently associated with good health, Ritz says. Juices may be fortified with extra vitamins (such as vitamin C), minerals (such as calcium), cholesterol-lowering sterols, and, increasingly, omega-3 fatty acids. Such juices may be a good idea if they're fortified with nutrients you don't obtain enough of in your normal diet. "For people who are lactose-intolerant, calcium-fortified orange juice can be an important source of calcium," Seymour says.