juices

Juice is the liquid obtained by pressing or extracting from fruits, vegetables, or plant blends. Methods include pressing, centrifugal extraction, and newer approaches such as cold-pressing and high-pressure processing. Juices may be sold as 100% juice, not-from-concentrate, or from-concentrate; some are blends or drinks with added water, sugars, or preservatives. Fresh juice is often unpasteurized or lightly pasteurized; most commercial juices are pasteurized.

Common varieties include citrus juices (orange, grapefruit, lemon), apple, grape, and berry juices, as well as vegetable juices like tomato, carrot, and beet. Blends combine fruits and vegetables to balance taste and nutrition. Citrus juices tend to be high in vitamin C; vegetable juices are typically lower in sugar but can be high in sodium if salted or seasoned.

Nutritionally, juices provide vitamins, minerals, and phytonutrients but usually little dietary fiber. Processing and storage can reduce heat-sensitive nutrients. Pasteurization enhances safety and shelf life but may alter flavor; cold-pressed and high-pressure techniques aim to preserve more nutrients and sometimes have shorter shelf lives.

Unpasteurized juices carry a higher risk of foodborne illness and should be refrigerated and consumed promptly. Labeling distinguishes 100% juice from drinks that contain diluted juice, added sugars, or preservatives.

Uses include beverages, cooking ingredients, and bases for cocktails. When choosing juice, consider sugar content and overall dietary balance.