Watermelon, apple, strawberry, lemon, citrus, kiwi, pineapple, mango.

When juicing, choose raw materials with high moisture content. Juicing fruits and vegetables should preferably be fresh, ripe, and with full pulp. If you want to squeeze out juice, you must choose vegetables with high moisture content. For vegetables, you must also consider texture and taste. Those that are too hard or have astringent or raw taste are not suitable. The more popular ones include tomatoes, bitter melon, etc.

Not all fruits and vegetables need to be seeded and cored. The seeds or cores of certain fruits are toxic and should be removed before juicing, such as cherries, apples, etc. The kernels of plums and peaches are also toxic to a certain extent. However, some fruit and vegetable seeds contain more antioxidants and have high nutritional value, such as grape seeds, pomegranate seeds, kiwi seeds, watermelon seeds, etc., and it is best to retain them when juicing.

Extended information

When squeezing juice, pay attention to the following points:

1. All fruits must be washed, and apples, cherries, pears and other fruits should be cored. ;

2. Even fruits with low sweetness have high sugar content, so there is no need to add additional sugar or honey to avoid excessive energy;

3. After squeezing the juice, it is best to It is best to drink it immediately. If left for a long time, a large amount of vitamin C and antioxidant components will be lost;

4. Do not filter out the pomace, which is rich in dietary fiber and pectin, as well as water-insoluble Calcium salt and carotene are good for health;

5. Do not use aluminum containers to hold juice, glass containers are best.

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