Obviously, the nutrients will be much more natural and juice. However, there are hundred percent natural juices in the sale are very rare and quite expensive. The most common method of processing and production of juice - concentration. In order not to carry a huge amount of natural juice, for example, from Africa, the sap boil down to concentrate, reducing the amount of six times. Then, already on the ground, the juice is added water, and it is available for sale. In the process of concentration under the high temperature in the juice can destroy up to half the vitamin C disappears some aromatics, give the juice flavor, and some amino acids and carbohydrates react and change their structure. Naturally, this loss reduces the value of juice. If the juice from concentrate much water as you understands, you can add stuff. The more water, the less meaningful is the juice. Then put it in the sugar, citric acid, natural flavors, and preservatives in the worst case. The result is no longer the juice and juice drink.
