Most Popular Juices
Their Vitamin and Mineral Content and “How to Juice”
We have listed some of the most popular fruits and vegetables used for juicing. Of course, in different areas you may have vegetables we have not listed, so please apply the following instructions to similar fruits or vegetables.
Carrot Juice – A, B, C and G
Potassium, Iron, Magnesium, Calcium, Manganese, Sodium, Silicon, and Iodine Carrot juice is the favorite of many and can be mixed with most any other juice to make a tasty blend. Carrots should be scrubbed with a nylon brush. Do not peel or cut into small pieces. Leave carrots whole and cut them only if they are too large to fit into the feed chute. For best juice extraction, carrots should be juiced at room temperature rather than cold. Carrot juice should be consumed as soon as it is made, but can be stored in the refrigerator for use the same day. By adding a few drops of orange or lemon juice, it will keep its color much longer.
Cabbage Juice – A, B, C, G and U
Chlorine, Calcium, Sodium, and Iron
After washing, cut into wedges so that they can be fed into the juicer.
Celery Juice – A, B, E and C
Potassium, Calcium, and Sulphur
Separate stalks and push into juicer with leaf end first.
Beet Juice – A, B, C and G
Sodium, Iron, Calcium, Potassium, and Chlorine
Wash thoroughly, cut into sections to fit feed chute. Beet tops may also be juiced. See instructions for leafy vegetable juice.
Cucumber Juice – B, C and B2
Potassium, Calcium, Sodium, Sulphur and Chlorine
Wash thoroughly, quarter the cucumber lengthwise and use a slow continuous even motion to feed. Peel if desired.
Leafy Vegetable
Parsley, Lettuce, Spinach, Turnip Greens, Dandelion, Watercress, etc. Wash thoroughly, then wrap in a dry towel and refrigerate until they become crisp. When ready for juicing, twist and roll into a small ball and use plunger to feed. These should be juiced first when making a combination.
Drink with other firmer produce.
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