Naked Juice Pina Colada - 64 fl oz

Pineapple juice is rich in vitamin C and antioxidants, which support immune function and reduce inflammation. It is a natural source of bromelain, an enzyme that aids digestion and may have anti-inflammatory properties. The juice is minimally processed, retaining most of its natural nutrients.

Apple juice from concentrate retains many of the vitamins and minerals found in fresh apples, such as vitamin C and potassium. The concentration process involves removing water and then reconstituting the juice, which can slightly reduce nutrient content but still offers health benefits. It is a natural source of antioxidants that support heart health.

Banana puree is a natural source of potassium, vitamin B6, and dietary fiber, which are essential for heart health and digestion. The puree is made by mashing ripe bananas, preserving their nutritional content. It provides natural sweetness and creaminess without added sugars.

Coconut milk is a plant-based milk alternative that provides healthy fats, particularly medium-chain triglycerides (MCTs), which can support energy metabolism. It is made by grating coconut meat and mixing it with water, retaining its natural nutrients. Coconut milk adds a creamy texture and flavor to beverages.

Orange juice is an excellent source of vitamin C and folate, which are important for immune function and cell health. It is typically pasteurized to ensure safety while maintaining most of its nutritional value. The juice provides natural sweetness and a refreshing taste.

Inulin is a type of soluble fiber that acts as a prebiotic, promoting the growth of beneficial gut bacteria. It is extracted from plants such as chicory root and is used to improve digestive health. Inulin can enhance the absorption of minerals like calcium and magnesium.

Lemon is rich in vitamin C and antioxidants, which help protect cells from damage and support immune function. It is used in its natural form, providing a fresh, tangy flavor to beverages. Lemon juice can enhance the absorption of iron from plant-based foods.