Table 1. Proximate compositions of commercial fruit and vegetables juices and high pressure processed (HPP) fruits and vegetables baby juices

Components (%)	HPP-RB juice1) (n=3)	HPP-YB juice2) (n=3)	HPP-GB juice3) (n=3)	Commercial fruit & vegetables juices* (n=22)
Carbohydrate	13.44±0.21a	14.81±0.32b	13.48±0.32a	12.61±2.44c
Crude protein	1.16±0.12a	1.36±0.22b	1.55±0.21c	0.13±0.34d
Crude fat	0.21±0.19a	0.28±0.07b	0.27±0.03b	0.03±0.13c
Total sugar	10.38±0.92a	10.60±1.32b	10.81±0.32c	9.82±2.21d
Na	0.023±0.005a	0.012±0.003b	0.017±0.003c	0.017±0.013c
Fiber	0.36±0.12a	0.72±0.21b	0.31±0.14a	ND

Mean±SD.
Means with the same letter in each superscript are not significantly different (p<0.05).
High pressure processed Red baby juices
High pressure processed Yellow baby juices
High pressure processed Green baby juices