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Fruit juice drink/squash, no sugar added, diluted

This fruit juice drink or squash has no added sugar and is described here after dilution with water. It mainly provides water, with small amounts of carbohydrate and salt. Per 100g, the diluted drink provides 5 kJ of energy, 0.3g of carbohydrate, 0.3g of sugars and 0.06g of salt.

Drinks contribute to fluid intake, which helps maintain the body’s normal functions. No added sugar does not mean sugar-free, as sugars may be present naturally in the ingredients. The concentration of a prepared squash affects its sugar and energy content, so these figures apply to the diluted form described. Full nutrient figures are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

1 kcal

Energy

5 kJ

Fat

Trace

of which saturates

Trace

Carbohydrate

0.3g

of which sugars

0.3g

Fiber

Trace

Protein

0g

Salt

0.06g

Alkohol

0g

Vatten

100g

Kolesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin E

Trace

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

0mg

Vitamin B6

0mg

Vitamin B12

0µg

Folate

0µg

Kalcium

1mg

Iron

Trace

Magnesium

0mg

Phosphorus

0mg

Kalium

6mg

Sodium

22mg

Zinc

Trace

Copper

Trace

Selen

Trace

Iodine

Trace

Other types of fruit juice drink/squash

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Fruit juice drink/squash, no sugar added, undiluted

6 kcal

0.1g

Trace

Trace

Fruit juice drink/squash, diluted

7 kcal

0g

Trace

Trace

Fruit juice drink/squash, ready to drink

37 kcal

0.1g

Trace

Trace

Fruit juice drink/squash, undiluted

34 kcal

0.1g

Trace

Trace

About these figures

Values are per 100g of the food as described (Calculated from 50g concentrate to 200ml water). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Vidare läsning och referenser

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

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.
  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad