Orange juice vs Cherries

Nutrition comparison per 100g · USDA Foundation Foods & USDA Foundation Foods

Cherries, sweet, dark red, raw is higher in more vitamins & minerals

Calories (kcal)

Orange juice —
Cherries —

Protein (g)

Orange juice 0.734
Cherries 1.04

Carbs (g)

Orange juice 10.3
Cherries 16.2

Fat (g)

Orange juice 0.325
Cherries 0.192

Fiber (g)

Orange juice —
Cherries —

Quick answers

Which has more protein?

Cherries, sweet, dark red, raw — 1.04g vs 0.734g per 100g.

Which is more nutrient-dense?

Cherries, sweet, dark red, raw scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.

Full Nutrition Comparison

All values per 100g edible portion. Green = Food A higher · Blue = Food B higher

Nutrient Orange juice Cherries
Macronutrients
Water 88.3 g 82.2 g
Protein 0.734 g 1.04 g
Total lipid (fat) 0.325 g 0.192 g
Carbohydrate, by difference 10.3 g 16.2 g
Sugars, Total 8.28 g 13.9 g
Vitamins
Vitamin C, total ascorbic acid 26.9 mg 10.4 mg
Thiamin (Vitamin B1) 0.070 mg —
Niacin (Vitamin B3) 0.040 mg —
Vitamin B-6 — Pyridoxine 0.043 mg 0.049 mg
Biotin (Vitamin B7) 29.9 ug —
Minerals
Calcium, Ca 12.8 mg 12.3 mg
Iron, Fe 0.065 mg 0.105 mg
Magnesium, Mg 10.6 mg 12.1 mg
Phosphorus, P 18.1 mg 23.3 mg
Potassium, K 180 mg 230 mg
Sodium, Na 5.23 mg 0 mg
Zinc, Zn 0.032 mg 0.064 mg
Copper, Cu 0.032 mg 0.069 mg
Manganese, Mn 0.030 mg 0.073 mg
Other Nutrients
Energy (Atwater General Factors) 47 kcal 71 kcal
Energy (Atwater Specific Factors) 46 kcal 63 kcal
Nitrogen 0.117 g 0.166 g
Ash 0.350 g 0.425 g
Sucrose 4.39 g 0 g
Glucose 1.79 g 8.36 g
Fructose 2.10 g 5.51 g
Lactose 0 g 0 g
Maltose 0 g 0 g
Galactose 0 g —
Citric acid 706 mg 0 mg
Malic acid 161 mg 762 mg
Oxalic acid 0 mg 0 mg
Pyruvic acid — 0 mg
Quinic acid 12.3 mg 0 mg
Molybdenum, Mo — 0.970 ug
Betaine 0.200 mg —
Daidzein 0.007 mg 0 mg
Genistein 0.007 mg 0 mg
Proanthocyanidin dimers 0 mg 3.45 mg
Proanthocyanidin trimers 0 mg 2.71 mg
Proanthocyanidin 4-6mers 0 mg 6.65 mg
Proanthocyanidin 7-10mers 0 mg 1.82 mg
Proanthocyanidin polymers (>10mers) 0 mg 0 mg
Apigenin — 0 mg
Luteolin — 0 mg
Kaempferol — 0.240 mg
Myricetin — 0.050 mg
Quercetin 0.400 mg 2.29 mg
Flavonoids
(-)-Epicatechin — 5.00 mg
(-)-Epicatechin 3-gallate — 0.050 mg
(-)-Epigallocatechin — 0.340 mg
(-)-Epigallocatechin 3-gallate — 0 mg
(+)-Catechin — 4.36 mg
(+)-Gallocatechin — 0 mg
Choline
Choline from glycerophoshocholine 1.90 mg —
Choline from phosphatidylcholine 2.20 mg —
Choline from phosphocholine 0.400 mg —
Choline from sphingomyelin 0 mg —
Free Choline 2.20 mg —
Total Choline 6.60 mg —
Iodine
Iodine mcg/100gB 0.400 mcg —
Fluoride
Mean mcg/100g ** — 2.00 mg
Isoflavones
Total isoflavones 0.013 mg 0 mg

* All values per 100g edible portion. Source: USDA Foundation Foods and USDA Foundation Foods. Diff column shows percentage difference relative to Food B.

Orange juice, no pulp, not fortified, from concentrate, refrigerated nutrition facts Cherries, sweet, dark red, raw nutrition facts Compare other foods →

Dig deeper — biggest differences

Vitamin C, total ascorbic acid +159% in Orange juice, no pulp, not fortified, from concentrate, refrigerated Manganese, Mn -59% in Orange juice, no pulp, not fortified, from concentrate, refrigerated Copper, Cu -54% in Orange juice, no pulp, not fortified, from concentrate, refrigerated Zinc, Zn -51% in Orange juice, no pulp, not fortified, from concentrate, refrigerated

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