Nutritional benefits of juicing

We have all heard a million times that fruit and veg is good, and that we need more of it. Juicing is a great way to quickly absorb all the goodness of a variety of vegetables and fruits in one go, but when saying "goodness" what nutritional benefits does that exactly cover?

I'm a big fan of almost anything to do with juicing and blending, some might even say a bit of a juice freak, so here is some quick facts about some of the health benefits of individual fruits and veggies.

Tomatoes:Tomatoes are rich in lycopene (Lycopene is what give tomatoes and other red fruits and vegetables their red color, and acts as an antioxidant). Helps preventing prostate cancer.

Grapefruit: Good source of lycopene and Vitamin C.

Parsley: Rich in folic acid (Vitamin B9) and helps lowering the risk of heart disease.

Sweet potatoes & Carrots: Provide a good source of beta carotene.

Pineapple: Fresh pineapple is an excellent source of Vitamin C. Rich in bromelain, an enzyme which digests food by breaking down protein, and known to work as an anti-inflammatory.

Swiss chard: Rich in magnesium, Vitamin C and potassium (important mineral for the proper function of all cells and organs). Known to lower blood pressure and heart disease risk.

Spinach: High in Vitamin C, iron and beta-carotene.

Apples & Oranges: Rich in Vitamin C and contain antioxidants which help protect the HDL cholesterol levels (the good cholesterol).

Avocado: Contains Vitamin E (antioxidant) and well known for its healthy fats (anti-inflammatory)

Kiwi fruit: Huge amount of vitamin C as well as a good source of Vitamin E.

Beets: Powerful Antioxidants.

Ginger: Ginger is a great remedy which provided relief for heartburn, nausea, inflammation and pain.

Mint: A great source of Omega 3 (important for maintaining healthy skin, hair and nails). Helps protecting against the development of heart disease.

Blackberry & Blueberry: Increase detoxifying enzymes in the liver and proven to help minimize cancer tumors. Rich in anthocyanins (powerful antioxidant compound)

Kale: Kale is especially rich in nutrients with Vitamin C, K and A, calcium, iron and beta-carotene.

Cabbage: High in ion and sulfur.

A juicer and a blender have different purposes, although it's common to think that they are much the same. If making juice a juicer is the preferred option compared to a blender which produces a much thicker texture more suitable for smoothies, milkshakes, soups etc.

Generally any fruit or vegetable which is light and has a high water content is suitable to put in a juicer. So some of the "heavier" ingredients to avoid would be: Bananas, Bok Choy, Mushrooms, Avocado, Figs, Bean sprouts, so blend those! Berries is a bit of an in between but I find you get the most out of them if used in a blender.

For more information on juicing please see:

Blender vs Juicer & Juice diet recipes & Juice Fasting.

I have also compiled some of my favorite Juice Recipes HERE.