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Juicing Ingredients

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Updated April 23, 2014

Apple – A fruit that can lend a subtle sweetness to vegetable juice, apples contain vitamin C, phytochemicals, and antioxidants such as quercetin, a phytochemical also found in green tea, tomato, broccoli, and green leafy vegetables. Apples also contain the mineral boron, which may boost alertness and prevent calcium loss from bones. The whole apple, except for the seeds, can be juiced.

Beets – A good source of potassium and folate, beets are also rich in betaine, a nutrient which helps to protect liver cells from damage, protect against free radical damage, and reduce inflammation. They’re thought to be cleansing for the liver, kidneys, and gallbladder. Beet juice can stain, so it’s best to scrub the root and leave the skin on, although it will still need to be cut into pieces before juicing.

Beet greens have vitamin K, magnesium, iron, potassium, and the antioxidant lutein. Although they don’t keep for as long as beets do (beet greens should be used immediately), they should be juiced and not wasted.

Carrots – Known for being a rich source of beta-carotene, the antioxidant that is converted in the body to vitamin A, carrots are a staple juicing ingredient. They should be scrubbed before juicing. The carrot tops should not be juiced.

Celery – Rich in natural sodium, celery has an alkalinizing effect on the body. It tastes slightly salty, which can counteract the bitterness of certain dark green leafy vegetables. The stalks and leaves can be used. Wash them thoroughly before juicing and cut into pieces or strips if necessary.

Cucumber – Its high water content and mild taste makes cucumber great for diluting the taste of stronger tasting vegetables in juice. Cucumber is rich in potassium and has natural diuretic properties. The skin should be peeled prior to juicing if it has been waxed.

Ginger – Although ginger has a strong flavor, when a small knob of it is juiced with other vegetables, its unique taste can shine, especially when it is paired with lemon. The active ingredients are gingerols and shogaols, which speed the movement of food through the digestive tract, relieve nausea, and may promote the release of digestive enzymes.

Kale – There are a variety of vitamins and minerals in kale, such as vitamins A, C, E and K, as well as the phytochemicals lutein and zeaxanthin which may help to lower the risk of cataracts and macular degeneration. Kale (and dark leafy green vegetable) consumption is linked to a lower risk of heart disease, cancer, and osteoporosis. After washing the leaves, roll them up along the stem and feed them through the juicer.

Lemon – With vitamin C, antioxidants, and a unique flavor, lemon is a valuable juicing ingredient. The peel can taste bitter, so be sure to remove it before juicing.

Parsley – A digestive stimulant, parsley has chlorophyll and beta-carotene and is thought to be a diuretic. As a juicing ingredient, a little goes a long way, so add just a few sprigs for each glass of juice.

Romaine lettuce – A salad green with vitamins and minerals such as magnesium, calcium, iron, potassium, manganese and chromium, romaine lettuce is also a great juicing ingredient because it’s firm stems make it the leaves easy to roll up and feed into a juicer.

Spinach – Rich in iron, potassium, vitamins A, C, E and K, folate, chlorophyll and magnesium, spinach is also an excellent source of lutein, an antioxidant which may decrease the risk of age-related macular degeneration. Spinach contains choline, a nutrient which may benefit cognitive functioning.

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