Is it nutritious to squeeze fruit with a juicer?

Yes, but there will be considerable nutritional loss. 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 naturally suffer heavy losses when it encounters a variety of oxidases.

According to experiments, the destruction rate of vitamin C in cucumber after juicing is as high as 80% compared with that before juicing. 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. So 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.

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Matters needing attention in juicing yourself

1, select raw materials with high water content. Juiced fruits and vegetables should be fresh, ripe and full of pulp. If you want to squeeze juice, you must choose fruits with high moisture content. Watermelon, apple, strawberry, lemon, citrus, kiwi, pineapple and mango are more suitable. For vegetables, texture and taste should also be considered. Too hard or too astringent is not suitable. The more popular ones are tomatoes and bitter gourd.

2. Not all fruits and vegetables should be seeded and pitted. Some fruits, such as cherries and apples, are poisonous and should be removed before juicing. The nuts of plums and peaches are also poisonous. However, some fruit and vegetable seeds, such as grape seeds, pomegranate seeds, kiwi seeds and watermelon seeds, contain more antioxidant components and have higher nutritional value, so it is best to keep them when juicing.

3. Add some water appropriately. Except watermelons, strawberries and oranges, most fruit juices, such as apples, pears, peaches and apricots, should be made into pulp with water. As long as it can drive the beater to rotate normally, the amount of water added can be according to personal wishes. In addition, replacing water with milk or yogurt will bring different flavors to the juice.

4. add a slice of lemon or put a slice of vitamin C. freshly squeezed juice is easy to deteriorate. Adding a slice of lemon or vitamin C can inhibit the activity of polyphenol oxidase, thus achieving the functions of preservation and nutritional protection. In addition, they can harmonize tastes and make fruit and vegetable juices more delicious.

People's Network-How to Keep More Nutrition in Fruit and Vegetable Juicing