What Vegetables Can Be Juiced
In modern healthy eating, vegetable juicing is becoming a new trend. By scientifically pairing different vegetable juices, it can not only retain the essence of plant nutrition but also create unique flavor combinations. Mastering the correct juicing method can bring new vitality to daily meals.
Nutritional Analysis of Juicing Six Vegetables
Red Energy: Tomato Juice
Tomato juice, rich in lycopene and vitamin C, has been experimentally proven to improve skin elasticity by 28% when consumed 200ml daily. The citric acid it contains can promote iron absorption, making it especially suitable for pairing with spinach juice to form a nutritional complement.
Golden Nutrition: Carrot Juice
The orange juice with a high content of beta-carotene, reaching 4133μg/100g, can increase the nutritional absorption rate by 3 times when paired with flaxseed oil. It is recommended to choose carrot tops for juicing, as the chlorophyll content is 40% higher than that of common varieties.
White Refreshment: Lotus Root Juice
Fresh lotus root juice contains unique lotus silk elements, and the gel-like substance formed when refrigerated is rich in dietary fiber. Pairing it with a small amount of ginger juice can neutralize its cold nature, making it a health drink suitable for all seasons.
Green Power: Bell Pepper Juice
The vitamin C content in bell pepper juice is three times that of citrus fruits, and the lutein content in red varieties reaches 1.3mg/100g. The low-temperature slow juicing process can maximize the retention of heat-sensitive nutrients.
Golden Rules for Vegetable Juice Combination
Flavor Balance Principle
Root vegetables paired with leafy greens can neutralize the earthy taste, such as carrots + kale (in a 2:1 ratio). Adding lemon juice can not only preserve but also enhance the overall flavor profile.
Nutritional Synergy Combination
Mixing tomato and celery juice can increase the bioavailability of lycopene by 18%. Adding cinnamon powder to pumpkin juice can enhance the conversion efficiency of beta-carotene.
Vegetable Juicing Practical Tips
Choosing seasonal vegetables can increase the sweetness of the juice by 20%-30%, and vegetables picked early in the morning have the lowest nitrate content. Pre-treatment with ozonated water for 10 minutes can effectively remove agricultural residues without affecting the taste.
The best daily consumption is 300ml of vegetable juice, recommended to be taken in two doses before meals. Special groups need to note: Those with excessive stomach acid should avoid drinking tomato juice on an empty stomach, and diabetics should be cautious when choosing root vegetable juices.