The ESHA database includes whole fruits and vegetables, many from the USDA. The database includes many juices as well. Some of these are cold and fresh pressed juices, and most represent combination juices from restaurants, cafes and juice bars.
We have researched single ingredient fresh pressed juices looking for items like fresh pressed fruit, vegetable, root, and herb juices. We have found data to be extremely limited or not reliable.
Finished restaurant items are not typically considered ingredients that would be suitable for use in Recipes nor would they be used to create Nutrition Facts labels for a brand other than their own.
It is less than ideal to try and use whole produce to estimate juice values, and it is not accurate to use whole food produce data to represent juices. When you press whole food and remove the solids, the juice remaining has a different composition than the whole food. Consider fiber, carbohydrates and Calories as well as vitamin loss and other factors. The software does not automatically account for these changes in composition.
We'll continue looking for helpful data, but in the meantime, the best option for fresh and cold press juice manufacturers using ESHA software may be to send product to a lab for analysis, which can then be added to Genesis or Food Processor as new ingredients. Obtaining analyses of each single ingredient juice and entering each as a new Ingredient in ESHA software can then lead to creation of unlimited flavor combinations.