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High juice drink, no added sugar, undiluted

This high juice drink with no added sugar is described in its undiluted form, before water is added. It consists mainly of water, with carbohydrate supplied as sugars. Per 100g, it provides 78 kJ of energy, 4.6g of carbohydrate, all of which is sugars, and 0.25g of salt. Fat, saturated fat and fibre are present only in trace amounts.

No added sugar does not mean sugar-free, as fruit juice contains naturally occurring sugars. Sugars in fruit juice are classed as free sugars and can contribute to tooth decay. The sugar, salt and energy content of the prepared drink will depend on how much water is added. Full nutritional figures for the undiluted drink are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

18 kcal

Energy

78 kJ

Graisse

Trace

of which saturates

Trace

Carbohydrate

4.6g

of which sugars

4.6g

Fibre

Trace

Protéines

0.3g

Sel

0.25g

Alcool

0g

Eau

95g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0µg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.01mg

Niacin (B3)

0.1mg

Vitamine B6

0.03mg

Vitamine B12

0µg

Folate

4µg

Calcium

14mg

Fer

Trace

Magnésium

4mg

Phosphorus

5mg

Potassium

110mg

Sodium

100mg

Zinc

Trace

Copper

Trace

Sélénium

Trace

Iodine

Trace

Other types of high juice drink

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

High juice drink, undiluted

161 kcal

0.3g

Trace

Trace

High juice drink, diluted

32 kcal

0.1g

Trace

Trace

About these figures

Values are per 100g of the food as described (Typically 50% juice. Estimated from high juice drink, undiluted and label data). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine