Orange juice, 100%, frozen, reconstituted vs. Orange juice, 100%, with calcium added, frozen,… vs. Tangerine juice, 100%
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Orange juice, 100%, frozen, reconstituted has the most protein of the foods compared, at 0.68 g per 100g.
| Nutrient | Orange juice, 100%, frozen,… | Orange juice, 100%, with calcium added,… | Tangerine juice, 100% |
|---|---|---|---|
| Protein | 0.68 G | 0.68 G | 0.5 G |
| Total lipid (fat) | 0.07 G | 0.07 G | 0.2 G |
| Carbohydrate, by difference | 10 G | 9.7 G | 10.1 G |
| Energy | 42 KCAL | 42 KCAL | 43 KCAL |
| Total Sugars | 8.5 G | 8.5 G | 9.9 G |
| Fiber, total dietary | 0.3 G | 0.3 G | 0.2 G |
| Calcium, Ca | 13 MG | 167 MG | 18 MG |
| Iron, Fe | 0.09 MG | 0.09 MG | 0.2 MG |
| Potassium, K | 180 MG | 180 MG | 178 MG |
| Sodium, Na | 5 MG | 5 MG | 1 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0.02 G | 0.02 G | 0.02 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.