Juice Up Your Nutrition With Juicing

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Juice Up Your Nutrition With Juicing

glasses of fruit and vegetable juices
Posted by:
Kim Hayek

Juicing is a cool and convenient way to get your 5-a-day in just one glass. Juicing largely preserves the vitamin, mineral, and antioxidant content of the produce you pick for your concoction. However, the beneficial fiber gets left behind in the pulp, so consider using the pulp to pump up the fiber content of other dishes you make, such as baked goods or casseroles. You can also occasionally swap out your juice for a smoothie made with whole fruits and vegetables in order to get your daily dose of fiber.

Since fresh juice has no preservatives and is unpasteurized, only make as much as you can drink right away in order to avoid foodborne illness. Take note that the calories from fruit juice can add up quickly, so throw plenty of carrots, green veggies, and fresh herbs like mint or parsley into the mix to keep it light. And don’t overlook righteous roots like turmeric and ginger, which add zingy flavor and extra anti-inflammatory power to your juice.

A shot or two of wheatgrass juice can really amp up the nutritional value of your juice as well. Wheatgrass is the freshly sprouted leaves of the common wheat plant. Wheatgrass is a good source of vitamin A and trace minerals like manganese and selenium. It has a verdant, slightly sweet flavor, and is scrumptious straight up, too. Wheatgrass does not contain gluten but should be avoided by anyone with a wheat allergy.

Whatever the mélange of fruits, veggies, roots, herbs, and grasses you blend into your juice, you’ll be sure to pulverize your nutrition goals!