Vegetable Juice

You can use almost any raw fruit or vegetable in your home juicer. While some juices, especially green vegetables, can be an acquired taste, apple, carrot, parsnip, red pepper and citrus fruit tend to be instant favorites. Carrots and apples, in particular, have sweet flavors that blend very well with other juices.

Drinking homemade juices offers positive health benefits. There are many precious and sensitive micronutrients that become damaged when you heat foods. Cooking and processing of foods destroys the micronutrients by changing their shape and chemical composition. So, by juicing your vegetables, you avoid the vitamin and mineral losses that can occur during cooking.

Your body needs one pound of uncooked vegetables per 50 pounds of body weight each day. Vegetable juicing makes it possible for you to achieve this, as you can consume more vegetables than you normally would. As a result of adding fresh vegetable juice into your diet, you will easily be able to achieve this objective. By juicing your vegetables, nutrients are released and you can consume them faster and easier. For example, a pound of carrots can be a significant source of calcium and protein, but those ten carrots may be more than you're willing to eat at a single meal. Juicing concentrates that one-pound into a single glass of easy to drink juice. These nutrients are quickly assimilated since the body does not have to separate out of the fiber.

What to Juice

Vegetable juices are lower in calories than fruit juices, and almost all kinds of vegetables can be juiced. To start out, here are some suggested vegetables that work well on a regular basis:

The base vegetables : carrots, parsnips, cabbage, beets, celery, cucumbers, broccoli, and burdock root.

The leafy greens: kale, collards, parsley, wheatgrass, lettuces, dandelion, and watercress.

Vegetable juices are the perfect fast food for today's eat-on-the-run lifestyle. They contain all the goodness of the whole product in a condensed form. Don't be afraid to experiment with different combinations of juices; just let your taste buds be your guide. Vegetable juices that taste strong, such as spinach and beet are high in compounds that should be consumed in small quantities. Dilute these with milder tasting juices such as carrot, celery, or apple juice.