Healthy Benefits-Why should you juice vegetables and fruits
Juicing is one of the best ways to increase the amount of raw fruit and vegetables in your diet. Freshly made juice is a rich source of essential vitamins, minerals, phytochemicals, and enzymes. Below are some common vegetables/fruits that are great to juice. Best of all fresh juice tastes fantastic!
Carrots: Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots’ antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.
Beets: Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
Kale: Kale also delivers vitamin B6, which helps maintain healthy nervous and immune systems, as well as iron and calcium. In fact, our bodies can better absorb the calcium in kale than in spinach, as it has less oxalic acid, a substance that can disrupt the nutrient’s absorption. Kale’s vitamin K content, essential for proper blood clotting, far surpasses that of broccoli, spinach, and Swiss chard.
Chard: Related to spinach and beets, Swiss chard offers fantastic antioxidant protection in the form of phytonutrients known as carotenoids. Specifically, the beta-carotene, lutein, and zeaxanthin found in chard help maintain eye health and may reduce the risk of cataracts. Further support comes when the body converts beta-carotene to vitamin A, which also helps promote healthy vision, boosts immunity, and may even fight cancer. Chard’s high vitamin C content provides even more immune support. Just 1 cup of cooked Swiss chard supplies more than a third of your daily value of vitamin C. Vitamin E, another chard superstar, has shown anti-inflammatory effects and helps protect tissue from oxidation damage.
Strawberries: Power foods do more than satisfy the stomach. While the flavors and textures are enjoyable, these foods boast the added benefits of fighting cancer, heart disease, and osteoporosis — and they keep you in optimum health for decades to come. Strawberries rival citrus fruits for vitamin C content and they’re packed with antioxidants, too.
Apples: Apples contain an ample dose of fiber (two-thirds of which is in the peel), some potassium, and a modest amount of vitamin C.
Ginger: Ginger has been used to treat patients with numerous conditions, including nausea, motion sickness, colds, joint pain, and circulation problems.
Spinach: Few sources offer more vitamin K than spinach does. K is essential for blood clotting and bone health.