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    What Are the Best Vegetables for Juicing?

    There's nothing like freshly made juice if you want the best in terms of both taste and nutrition. So the question is: What exactly do you throw into your juicer (or high-powered blender)?

    The first answer is vegetables, more vegetables than fruit. With the exception of berries and tart green apples such as Granny Smiths, fruits tend to be much higher in sugar than veggies—a real consideration if you have problems with blood sugar (if you do, speak with your practitioner before incorporating juices into your diet). To avoid introducing toxins into your juice, use organic produce whenever possible.

    It’s also a good idea to juice different items in combination. That not only provides a wider variety of nutrients but also helps to balance out the flavors. You’re not going to stick with a juice regimen, no matter how healthy, if you can’t stand the taste.

    To maximize nutrient absorption, you should drink juice on an empty stomach, an hour before or after a meal. And you should consume it right away; fresh juice starts to oxidize almost immediately, resulting in lower nutrient levels and poorer flavor.


    The latest foodie favorite, and with good reason: Beets provide minerals, folate and other crucial nutrients...along with an earthy flavor and a very pretty color in your glass.


    Best known for their beta carotene content, carrots offer other carotenoids as well, including lutein and lycopene, as well as biotin and potassium. Their mild, sweet flavor helps balance out more strongly flavored ingredients.


    Celery’s high water content helps compensate for the lower fluid volumes produced by drier vegetables. It also supplies vitamins A, C and K along with beneficial phytonutrients.


    Another high-yield hydration source, cucumbers are rich in manganese, potassium and vitamins C and K.


    In addition to providing vitamin C, lemons also contain potassium and vitamin B6; limes supply some minerals. Both offer a bright flavor note that can enliven any juice combination.


    It’s more than just garnish: Parsley is a rich source of vitamins A, C and K along with the minerals calcium, iron, magnesium and potassium.


    Juicy and with a sweet flavor, tomatoes will brighten any juice recipe. Their coloration is a clue to their high content of carotenoids, including lutein and lycopene; they also supply potassium and vitamins C and E.


    If you really want to supercharge your juice include wheatgrass: vitamins, minerals, amino acids, chlorophyll, phytonutrients, you name it. It has a strong flavor, so you’ll want to mix it with other juices.

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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