Vitamin C in Fruit Juice

Ascorbic acid, otherwise known as vitamin C in fruit juice is a vital antioxidant, which provides life-giving energy to cells in the body. Abundant in fruits and fresh fruit juice, this vitamin plays a key role in absorbing essential nutrients consumed from a healthy diet.

Vitamin C is a water-soluble vitamin, which the body cannot store. Excess is eliminated once the body has used up what it needs. Therefore, it is important to consume adequate quantities on a daily basis.

Vitamin C creates a variety of necessary functions in the body including: boosting the immune system; maintaining healthy teeth and gums; healing cuts and wounds; optimizing eye health; enhancing the absorption of vital zinc and iron; protecting against lifestyle diseases; and balancing health.

The best readily available source in fruit is the kiwifruit. Fruits such as oranges are the most popular and well-known source of vitamin C. Freshly squeezed orange juice contains 26%, but the highest content is found in the peel with 53%. Fruit juice can provide up to 33% of the vitamin in children's diets. Both adults and children rely more on fruit juice than fresh fruit for their daily supply.

Commercial fruit juices may have sugar and other substances added, and they are usually pasteurized to prevent fermentation and spoilage. This is a process, which destroys some of the nutrients. Some commercial fruit juices have added vitamin C. Honestly you can't beat the taste, quality and freshness of fruit juice made from the home juicer.

The vitamin C content of most fruit is higher when the fruit is slightly immature, and declines as the fruit ripens. In some fruit such as the jujube fruit, vitamin content rises as the fruit ripens. Vitamin C also decreases with storage. For example, fresh kiwifruit is an exceptionally rich source with 74 mg, but a cool stored kiwifruit has a content of 57 mgs.

The vitamin also differs between varieties of the same fruit. The tropical guava, variety 'Donaldson' has 372 mg/100 grams of flesh, but the variety 'Supreme' has only 44-mg/100 gm. Any fruit or fruit juice is regarded as a 'good' source of vitamin C, provided it is not highly packed with natural sugar and contains 6mg to 15mg. Examples include: apples, apricots, avocados, bananas, blackberry, crabapples, figs, passion fruit, peaches, pears, pineapples, plums, and redcurrants.

A 'very good' source of vitamin C is fruit or fruit juice containing 15mg to 30 mg such as: breadfruit, blueberry, custard apple, feijoa, guava, grape, lemon, lime, lychee, melons, raspberry, sapodilla, strawberry, tangerine, and tomato.30mg or more vitamin C per fruit or fruit juice is considered excellent including: blackcurrant, grapefruit, mango, orange, papaya, persimmon, and tamarillo. Exceptional fruits are those that contain above 70mg such as the kiwifruit and jujube.

Fruit juice is a rich source of vitamin C and is a vital and important contributor of vitamins and minerals in the diet. Regular intake of fruit juices, combined with a varied eating diet and regular physical activity all combine to form a healthy balanced lifestyle.