1. Many nutrients in vegetables and fruits are easily oxidized or browned when exposed to air. Oxidation will make some ingredients beneficial to human body lose value, and browning will not only lose some nutrients but also affect appearance and color. Apples, for example, will turn brown after peeling for a period of time, which is the browning reaction.
2. Vitamins in nutrients in vegetables and fruits are more useful to human body. Vitamins are divided into fat-soluble vitamins and water-soluble vitamins. Vegetables and fruits rich in fat-soluble vitamins are not suitable for juicing, but should be cooked with oil, so that the fat-soluble vitamins in the soup can be absorbed by the human body. Water-soluble raw food is better.
3. Plant fiber in vegetables and fruits is also a good nutrition. Fiber can increase gastrointestinal peristalsis, which is beneficial to the absorption of food nutrition and the prevention of gastrointestinal diseases. The fiber in the juiced fruit destroyed the fiber tissue to some extent, which reduced the nutritional value.
4. The juicer is not clean. The juicer of freshly squeezed juice in the store is not thoroughly cleaned, and many harmful bacteria remain, which may easily lead to illness. The juicer used at home is also difficult to clean thoroughly. Fruit and vegetable residues provide an environment for bacteria to grow and reproduce harmful bacteria, which is not conducive to human health.
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