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slightly scalding fruits and vegetables in boiling water can not only "kill" those oxidases, but also make the tissue slightly smaller before juicing. In this way, not only the loss of vitamins becomes smaller, but also the juice yield increases, and the juice can be bright in color and not easy to change color. Especially those vegetables without sour taste, such as carrots, celery and fresh sweet corn, must be scalded before juicing.

when squeezing juice, you need to add some water in addition to scalding it slightly. Except watermelons, strawberries and oranges, which can be squeezed directly, most fruit juices, such as apples, pears, peaches and apricots, have to be made into pulp by adding water. Extended information

Vitamins and antioxidant components are lost in juicing. Compared with before juicing, the destruction rate of vitamin C in cucumber is as high as 8%. Tomatoes and Chinese cabbage have similar results. In addition to vitamin C, antioxidant components such as flavonoids and anthocyanins will also be lost to varying degrees.

Fresh juicing itself does not improve the nutritional value. If you think that you don't need to eat whole vegetables and fruits and eat a lot of vegetables every meal because of the juicer, it will be counterproductive.

Therefore, although juicing is fashionable, it is not as healthy as eating fruits and vegetables directly. However, it needs to be affirmed that many minerals, such as potassium, can still be obtained after juicing.

People's Daily Online-How to Keep More Nutrition in Fruit and Vegetable Juice

Baidu Encyclopedia-Carrot Juice