Carrot juice is the favorite of many and can be mixed with almost any other juice to create 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 when they are cold. Carrot juice should be con- sumed as soon as it is made, but can be stored in the refrigerator for use the same day. If a few drops of orange or lemon juice are added, carrot juice 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 juice extractor.
CELERY JUICE: A, B, E and C Potassium, calcium and sulfur
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 and cut into sections to fit feed chute.
CUCUMBER JUICE: B, C and B2
Potassium, calcium, sodium, sulfur and chlorine
Wash thoroughly; quarter the cucumber lengthwise and use a slow, continuous, even motion to feed. Peel if desired.
LEAFY VEGETABLE JUICE: A, B12, B6, C and E
Parsley, lettuce, spinach, turnip greens, dandelion, watercress, etc.
Wash thoroughly, then wrap in a dry towel and refrigerate until greens become crisp. When ready for juicing, twist and roll into a small ball and use pusher to feed through chute. Greens should be juiced first when making a combination drink with other firmer produce.
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