Orange juice for breakfast

A big glass every day will give added pleasure and value to people breakfast.

Drinking orange juice for breakfast and throughout the remainder of the day is a common healthy practice engaged in by many individuals.

It is most commonly consumed at breakfast in USA. Orange juices are rich in vitamin C and antioxidants and are considered a healthy alternative to sodas and other beverages.

Orange juice for breakfast also offers good source of potassium. It was said that orange juice is a perfect flavor complement to cold cereal or sausage and eggs, and it provides 100% Recommended Daily Allowance of vitamin C.

Historically, orange juice for breakfast started when the California Fruit Growers Exchange, launched an expensive advertising campaign for its label, Sunkist.

The advertising words and pictures stressed the healthful benefits of eating oranges and of drinking a glass of orange juice for markets.
Orange juice for breakfast

Breakfast with orange juice

Breakfast really is the most important meal of the day. Fruit juice not a typical breakfast beverage past the early 1800s, and even then, it was only the fermented juice of grapes and apples that received much notice.

Thanks to the tireless efforts of California citrus advertiser Albert Lasker in the 1920s, the parents of the baby boomers were the first generation to grow up drinking orange juice.

Breakfast provides a jump start for fitting enough fruit, vegetables, whole grain, and calcium-rich dairy food into the day. 100 percent orange juice provides more than vitamin C; it is also good source of potassium.

With it vitamin C richness, it can strengthen body immune system and prevent illnesses such as colds or the flu.

Orange juice is thought to be very high in antioxidants. It may help prevent various forms of cancer. Studies have shown that orange juice can help reduce the risk of heart disease which is because it can help improve circulation.
Breakfast with orange juice 

Potassium content in orange juice

Fruit juices are important in the human diet since they contain different nutrients, especially vitamins, minerals and carbohydrates. Minerals refer to element in their simple inorganic form.

In nutrition, they are referred to as mineral elements or inorganic nutrients. Orange juice is a good source of potassium (200 mg/100 g). Potassium is known as the most abundant intracellular ion that it is very important for the membrane transport, energy metabolism and normal functioning of the cells.

It plays an important role in the transmission of nerve impulses and muscle contractions. Potassium is also necessary for the regulation of blood pressure and water balance in the body.

Eating lots of fruits helps to:
• keep blood pressure normal
• keep bones strong
• decrease risk of stroke and kidney stones

An 8-ounce serving of 100% orange juice provides 10% of the recommended daily value for potassium.
Potassium content in orange juice

Vitamin content in orange juice

Orange juice is the most consumed fruit juice in Europe and around the world. It is obtained from the endocarp of the Citrus sinensis fruit. Several varieties of oranges are cultivated to make orange juice, among which the main ones are Hamlin, Pineapple, Valencia and Pera.

Citrus contains vitamin C, vitamin B-6 or pyridoxine, thiamin and also folate. This citrus fruits provide about 51% of vitamin C and also large quantities of some carotenoids: 68% for β-cryptoxanthin and 43% for zeaxanthin.

Citrus fruit juices provide an important source of vitamin C for human nutrition, even though only about one-fourth of the vitamin C content of citrus fruit is found in the juice.

Vitamin C may contribute to the maintenance of a healthy vasculature and to a reduction in atherogenesis through the regulation of collagen synthesis, prostacyclin production, and nitricoxide.

Vitamin content in orange juice

Mandarin orange juice

Mandarin is a large and highly diverse group of citrus that contains some of the most highly flavored citrus. Three quarters of US orange production is processed and 80 percent of this ends up as frozen orange juice concentrate.

A little over half of the US crop of tangelos, tangerines and Temple oranges is processed into single strength juries and frozen juice concentrates.

Although mandarin fruits are delicious when consumed fresh, the juice easily change during processing and storage by the development of a ‘skunky’ off-flavor.

Much of the fruit juice is blended into juice and frozen orange concentrates. Commercial orange juice may contain up to 10 percent mandarin orange juice.

The concentrated juice has a typical mandarin flavor when it is mixed with cut-back juice. Mandarin concentrates are relatively low in pectinesterase activity and show less tendency to gel and clarify at high concentration.
Mandarin orange juice

What are the health benefits drinking orange juice?

Citrus fruit juice and in particular orange juice dominates the fruit juice market. Orange has long been regarded as one o the most healthful of vitamin C.

Orange juice is a good source of vitamin C and potassium. Most 100 percent orange juices provide 60 mg of vitamin C or more and 80 to 100 calories per cup.

Oranges are one of the best fruit sources of the main mineral calcium that in combination with the mineral phosphorus is beneficial for protection from infections and viruses.

Both minerals assist in the formation of bones and teeth and prevent rickets.

Orange juice is beneficial for the maintenance of healthy skin and hair, as vitamin P and C work together to produce collagen, the substance that joins skin tissues.

Orange juice can be given to infants from 3 weeks who are not fed on breast milk. Juicing oranges in a juice machine is ideal for infants because it removes the fiber, which is too aggressive on their small bowels. They should be given 15 ml to 120 ml. of orange juice daily according to age. It will prevent scurvy and rickets and helps to increase growth.

Fiber free juice is also rich in nutrients than juice from a squeezed orange because the pith which contain cancer –preventing bioflavonoid.

Orange juice, sweetened with honey, is highly beneficial in the heart disease. On cardiac conditions like coronary is infraction, when only liquid food is advisable. The use of orange juice with honey is very safe energy boasting liquid food.

Fresh squeezed orange juice loses 6- percent of its vitamin C when stored for 24 hours at room temperature, or 20 percent when orange juice is refrigerated.
What are the health benefits drinking orange juice?

Orange juice health benefits

Orange juice is the most nutrient dense fruit juice commonly consumed in the United States. It contains an array of potent antioxidants including flavonoids (hesperetin and naringenin, predominantly as glycosides), carotenoids (xanthophylls, cryptoxanthins, carotenes) and ascorbic acid.

Orange juice has long been regarded as one of the most healthful sources of vitamin C. An 8 oz serving provides 110 calorie and contains 72 mg of vitamin C.

Vitamin C maintaining the health of cells and helping to protect them against damage from destructive molecules known as free radicals, which are linked to cancer, DNA damage and aging.

Orange juice is also a good source of potassium (450 mg), folate (60 ug), and Thiamin (0.15 mg). Orange juice is fat free and cholesterol free and is also either sodium free (not-from- concentrate juices) or low in sodium (from concentrate juices have 15 mg/serving).

Other nutrients found in orange juice are vitamin B6, niacin, and magnesium. In addition to these nutrients, orange juice contains more than 60 plant phytochemicals, specifically flavonoids that function as antioxidants, potential anti-inflammatory agents, and may also have other physiological actions.

The main flavonoid in orange juice is hesperidin, which occurs as a glycone, which sugars attached. The sugars are cleaved during digestion, with aglycone as the absorbed form.

Only recently have other health benefits from consuming orange come to light. Orange juice consumption contributes significantly to the nutrient density of the US diet. It is one of the top three contributors of dietary folate from natural sources. Citrus fruit juices also contribute greatly to vitamin C intake. 

Many of the cancer-fighting limonoids are also present in the juice. The benefits of consuming orange juice and/or its specific components have been related to risk reduction for cancer, heart disease, stroke, hypertension, and cataracts. The Harvard Nurses’ Health Study, which included more than 87,000 people, showed a 25 percent lower risk of stroke in those who drank one glass of orange juice a day.

The ingredients in orange juice that are believed to be responsible for these potential health benefits include vitamin C, folate, potassium and phytochemicals.
Orange juice health benefits

Orange juice

Orange juice is a healthy drink sweet drink. Some kinds of orange juice have pieces of orange in the juice which is called pulp.

Orange juice is packed with vitamins, such as vitamin C. Vitamin C is good for blood, muscles, bones and even gums.

Oranges are one of the best fruit sources of the main mineral calcium (40 mg), that in combination with mineral phosphorus (20 g) is beneficial for protection from infection and viruses. It also assists in the formation of bones and teeth and prevents rickets.

Orange juice is beneficial for the maintenance of healthy skin and hair, as vitamin P and C work together to produce collagen.

Drinking orange juice is an ideal way to achieve RDA of vitamin C, as well as good for fighting colds, cholesterol and providing anticancer properties. 

Many of cancer fighting limonoids present in the juice.

Orange juice is considered and excellent food for infants who are not fed on breast milk. It can be given to infants from 3 weeks.

They should be given 15 ml to 120 ml of orange juice daily according to age. It prevents scurvy and rickets and helps to increase growth.
Orange juice

Orange Juice and Vitamin C

There are many bioactive components present in citrus fruits, including vitamins, ascorbic acid (vitamin C), and folic acid; phytochemicals, flavonoids and limonoids; citric acid and dietary fiber.
The antioxidant capacity of citrus is attributed to vitamin C and flavonoids.

Fresh orange juice (248 mL) is a concentrated source of vitamin C, containing 50% more than a single orange.

Similarly, the antioxidant capacity of fresh orange juice is higher than that of a single orange.

Orange juice processing (pasteurization and storage), however reduces its vitamin C content (frozen reconstituted juice > chilled juice in plastic jugs > chilled juice in cartons), as well as its antioxidant capacity.

This is an important consideration because chilled juices account for a majority of the orange juice purchased by Americans.

In fact the popularity of chilled orange juice caused a marked shift in the industry in the early 1990s causing a decrease in the number of factories producing frozen concentrates and an increase in the number producing chilled orange juices.