There are many health benefits of drinking freshly juiced fruits and vegetables, and it’s a great way to add nutrients from the fruits or vegetables that you normally wouldn’t eat. Fruit and vegetable juices retain most of of the vitamins, minerals and plant chemicals (phytonutrients) that would be found in the whole versions of those foods. These nutrients can help protect against cardiovascular disease, cancer and various inflammatory diseases, like rheumatoid arthritis. Valuable compounds called flavonoids and anthocyanins are abundant in a variety of fruits and vegetables and guard against oxidative cellular damage, which comes from everyday cellular maintenance and is exacerbated by exposure to chemicals and pollution.
The Biggest Advantage
“If you’re not big into fruits and vegetables, it’s a good way to get them in," says nutritionist Jennifer Barr, RD, of Wilmington, DE. You should still eat fruits and vegetables, too, says Manuel Villacorta, RD, founder of Eating Free, a weight management program.
Aim to eat two whole fruits and three to four vegetables a day. Choose them in different colors, so you get a good mix of vitamins and minerals, Barr says.
Fiber Factor
When you juice, you don't get the fiber that's in whole fruits and vegetables. Juicing machines extract the juice and leave behind the pulp, which has fiber.
So you don't miss out on the fiber, you can add some of the pulp back into the juice or use it in cooking.
Barr adds it to muffin batter, or to make broth for cooking soup, rice, and pasta. That's "going the extra step to fortify your meals," she says.