Juicing can lead to nutrient loss?
Of course, the main reason is the loss of vitamins and antioxidants. Even if you drink it immediately after squeezing. This is because the cells of fruits and vegetables have complex ultrastructure. Just like a unit, there will be many rooms, and each room has its own duties. Things are different and cannot be mixed together.
For example, vitamin C must not meet with various oxidases, otherwise it will interact. But in the process of juicing, the high-speed rotating blade destroyed all the cells, and the contents were mixed together. In this way, vitamin C will suffer heavy losses when it encounters a variety of oxidases.
According to the determination, the destruction rate of vitamin C after cucumber juicing is as high as 80% as before. From 8 mg/100g to 2 mg/100g tomatoes, Chinese cabbage, etc. Have a similar result.
In addition to vitamin C, flavonoids, anthocyanins and other antioxidant components will also be lost to varying degrees. Insoluble fiber, of course, will not run into the juice. Insoluble elements such as calcium will also remain in the slag.
Although juicing is fashionable, it is not as healthy as eating fruits and vegetables directly. But what needs to be affirmed is that many minerals, such as potassium, can still be obtained after juicing.
Can heat treatment of fruits and vegetables reduce nutrient loss?
Many people don't know that it is often necessary to blanch fruits and vegetables when making fruit and vegetable juice in commercial production. In other words, the fruits and vegetables need to be scalded slightly in boiling water to "kill" those oxidases, or the tissues can be slightly reduced before juicing. This not only reduces the loss of vitamins, but also improves the juice yield, and the juice can be bright in color and not easy to brown. Especially those vegetables without sour taste, such as carrots, vegetables, celery, fresh sweet corn and so on. Be sure to blanch before juicing.
As for the satiety of eating vegetables and fruits, no matter how you squeeze the juice, it is impossible. Therefore, it is better for dieters to eat as a whole, and juicing is not an ideal choice.
Freshly squeezed juice is best not to be stored.
If it is not boiled, it should be drunk immediately after juicing, and cannot be stored. It can be said that the loss of vitamins and antioxidants is increasing every minute. If the enzyme has been inactivated after boiling and juicing, it should be stored in the refrigerator for one day. It is necessary to minimize the contact between fruit juice and air to avoid oxidative discoloration.
Fruit juice that has not been boiled turns yellow easily. Browning doesn't mean it's toxic and harmful, but it's still drinkable. It just shows that polyphenols in fruits and vegetables are oxidized when exposed to oxygen, and the antioxidant effect will be reduced. At the same time, during storage, the taste will gradually change, losing its original freshness and deliciousness.
Editor: admin?
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