Among the primary export formats (purée, powder, juice), which one tends to be the highest in natural sugars and lacks the beneficial fiber?
Answer
Juice
When considering the processed forms of Açaí available internationally, the juice format presents certain nutritional disadvantages compared to the powder or purée. The juice formulation typically concentrates the fruit's natural sugars, making it the highest in sugar content among the three main export types. Furthermore, the juicing process often removes the beneficial dietary fiber that is retained in the purée and powder forms. Filtering during processing can also reduce the concentration of desirable antioxidants.
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