Juice

Juices are widely used for drinking as refreshments or health supplements, but they also serve as a key ingredient in cooking and baking. They add moisture, flavor, and acidity to dishes, and can be used in marinades, sauces, dressings, glazes, and to deglaze pans. Juices are also an integral part of cocktail mixes and other beverages.

Caloric content in juice varies depending on the type. For example, 100 grams of orange juice contains approximately 45 kcal (188 kJ).

Juices generally have low protein content, with orange juice providing about 0.7 grams per 100 grams.

Juices typically contain negligible amounts of fat, with most fruit juices having less than 0.2 grams per 100 grams.

Carbohydrates are the main macronutrients present in juices, primarily in the form of sugars. Orange juice, for instance, contains about 10.4 grams of carbohydrates per 100 grams.

Many juices are rich in vitamins, particularly vitamin C. A 100 gram serving of orange juice provides about 50 mg of vitamin C.

Depending on the source, juices can contain various minerals. For example, tomato juice is a good source of potassium, providing about 237 mg per 100 grams.

Juice consumption can contribute to hydration and provide essential vitamins and minerals. The antioxidants in fruit juices, such as vitamin C, can help fight free radicals and may improve skin health and immune function. However, these benefits should be weighed against the sugar content and caloric intake.

While juice can be a healthy addition to one's diet, excessive consumption can lead to increased calorie and sugar intake, potentially resulting in weight gain and an increased risk of diabetes. It is also important to be aware of the potential for contamination in unpasteurized juices.

Juice is used in a plethora of recipes ranging from smoothies, cocktails, and mocktails to sauces, soups, and desserts. It can also be an integral component of marinades and dressings.

While juice is often consumed raw, it can also be simmered, reduced, or used as a braising liquid in cooking. It is also a common ingredient in baking, where it can add flavor and moisture to cakes and pastries.

Citrus juices pair well with seafood, poultry, and salads, while sweeter juices like apple and pear complement pork and dessert dishes. Tart juices like cranberry can balance out rich, fatty meats.

Juice is a versatile cooking ingredient with a rich history and a wide range of uses in kitchens all around the world. With its nutritional benefits and diverse culinary applications, it remains an essential item in both household pantries and professional kitchens. When using juice in recipes, it's important to consider both the flavor profile it can add to the dish as well as the dietary implications it may have.