I buy my Thai orange juice on Friday afternoons at the local market. I call it Thanarat 93% from Nonthaburi. After gravity has done its work in our fridge, the pulp settles at the bottom of the bottle. Each bottle contains 220 ml and only about 30 kilocalories—unusually little for a drink claiming to contain 93% juice, so I suspect that some dilution may be involved. According to the label, it contains 2% sugar, no fat, 7 grams of carbohydrates, 3 grams of sugar, 65 mg of sodium and 75 mg of potassium. It also supposedly contains 0.6% salt, which gives it that particularly fresh taste. One detail appears inconsistent: 0.6% salt in a 220 ml bottle would normally amount to much more than 65 mg of sodium. Perhaps the label means 0.06%, or perhaps the figures were calculated in some other way. Once oranges are squeezed, much of their fibre is lost, so the body absorbs the sugar more quickly than it does when you eat a whole orange. The little secret of this recipe, however, is that tiny pinch of salt.
