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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 t 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 rst.
Beet Juice – A, B, C and G
Sodium, Iron, Calcium, Potassium, and Chlorine
Wash thoroughly, cut into sections to t 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 rst when making a combination.
Drink with other rmer produce.