Diets without 100% juice are lower in vitamin C, potassium
Mario G. Ferruzzi, Jirayu Tanprasertsuk, Penny Kris-Etherton, Connie M. Weaver, Elizabeth J. Johnson
This review article uses scientific evidence to provide a better understanding of the role of beverages in the diet. A Medline search of observational studies, randomized controlled trials, and meta-analyses was undertaken using key beverage words. Nutrient density related to macronutrients, micronutrients and bioactives (phytonutrients) are discussed for several beverages including 100% juices. Also highlighted is how these beverages can be included as part of the Dietary Guidelines for America (DGA).
Modeling food intake patterns showed that without 100% fruit juice diets would be substantially lower in vitamin C and potassium than for patterns including fruits plus 100% fruit juice. Data shows 100% juice is considered a key source of phytonutrients including carotenoids (e.g., orange, carrot, and tomato juice) and phenolic acids (e.g., purple grape, cranberry, and apple juice). Fortified juices are important for intake of key nutrients like vitamins C and D and calcium.