Liquid, Extract | Vegan Vegetarian

Juiced

N/A (process, not specific plant) Allergen-Free
Juiced

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Varies by source ingredient
  • Source Fruits, Vegetables (generic)

The Forktionary Angle

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Definition

A generic term for liquid extracted from fruits, vegetables, or other ingredients, typically for flavor or moisture.

Sensory Profile

TasteVariable (Sweet, Tart, Bitter, Umami)
TextureLiquid, Viscous (if pulpy)
AromaVariable (Fruity, Earthy, Pungent)
AcidityVariable (Low/Med/High)

Technical Metrics

Nutrition Facts

Per 1 cup (240ml)
Calories50
Total Fat0.1
Saturated Fat0
Trans Fat0
Cholesterol0
Protein0.5
Total Carbohydrate12
Dietary Fiber0.2
Total Sugars10
Calcium10
Iron0.1
Potassium150

Chef’s Secret

When 'juicing' at home, prioritize ripe, high-quality produce. Strain for clear liquids or leave pulp for texture, depending on desired application.

Substitutions

Best Match

Water (with flavoring)

1:1

For moisture and hydration, add flavorings like extracts or herbs for specific taste profiles.

Stock/Broth

1:1

Good for savory applications, provides liquid and umami depth. Not for sweet dishes.

Puree

1:1

Provides similar flavor and nutrients, but with added fiber and thicker texture. Adjust liquid content.

Fruit/Vegetable Nectar

1:1

Often thicker and sweeter than pure juice, suitable for beverages or sauces with less intensity.

Buying Guide

When sourcing actual juice, look for '100% juice' with no added sugars or artificial ingredients. Fresh is best for flavor and nutrients.

Flavor Pairings

Smoothies marinades sauces cocktails desserts.