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Top 10 Fruits and Vegetables for Juicing and their Benefits

Posted by Anne on

The benefits of juicing are enormous to your health and wellbeing but knowing what to juice can be a bit overwhelming.

At Juice and Blend we've put together a list of our Top 10 fruits and vegetables and the benefits they can have in restoring and supporting your body to it's optimum health.

(in no particular order)


Benefits of Oranges

1. Oranges: Oranges are an excellent source of vitamin C and flavonoids. One orange (130 grams) supplies nearly 100 percent of the recommended daily intake of vitamin C. The combination of the high vitamin C and flavonoids makes it one of the best fruits in helping to promote optimal health.

In addition, oranges are a good source of vitamin A, the B vitamins, amino acids, beta-carotene, pectin, potassium, folate, calcium, iodine, phosphorus, sodium, zinc, manganese, chlorine and iron.

An orange packs over 170 different phytonutrients and more than 60 flavonoids, many of which have been shown to have anti-inflammatory, anti-tumour and blood clot inhibiting properties, as well as strong anti-oxidant effects.

Benefits of Apples

2. Apples: It’s no wonder apples are the “most popular fruit on the plant” with all the wonderful health benefits they contain.

Apples are packed with vitamins, minerals, nutrients, and organic compounds. These important nutritional elements include vitamin C, vitamin K, vitamin B6, and riboflavin, as well as minerals like potassium, copper, manganese, and magnesium.

Some of the many benefits of apples include promoting good digestive health specifically improving the functioning of live bacteria in your large intestine.


Benefits of Carrots

3. Carrots:

Carrots, particularly when juiced, are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6 and are also high with biotin, potassium, calcium, magnesium, phosphorus, organic sodium and some trace minerals.

Carrot tops (greens) can also be included when juicing. The greens are rich with potassium (vitamin K) and protein.

Carotene, the most known ingredient in carrots, is an anti-oxidant that has powerful healing values. The most nutrients are concentrated just under the skin so try not to peel off the skin.

Benefits of Celery


4. Celery: Celery leaves have a high content of vitamin A and chlorophyll and the stems are an excellent source of vitamins B1, B2, B6 and C and are also a rich supplier of potassium, folate, calcium, magnesium, iron, phosphorus, sodium and plenty of essential amino acids.

Nutrients in the celery fibre are released during juicing, aiding bowel movements. The natural organic sodium (salt) in celery is very safe for consumption; in fact it is essential for the body.

The minerals in celery juice effectively balance the body’s blood pH, neutralizing acidity.


Benefits of Cucumbers

5. Cucumber: Cucumbers contain approximately 96% naturally distilled water. Cucumber skin contains a high percentage of vitamin A, so you should leave it on for juicing.

The cucumber contains alkaline-forming minerals and is an excellent source of vitamin C and A (anti-oxidants), folate, manganese, molybdenum, potassium, silica, sulphur, and lesser amounts of vitamin B complex, sodium, calcium, and phosphorus.

Cucumbers contain the necessary electrolytes to restore hydration of the body cells to reduce water.

Benefits of Kale

6. Kale: Kale is one of the few vegetables that contain Omega. It is rich in calcium, copper, iron, potassium, and also high in Vitamin B1, B2, C, E and K and has a high content of beta carotene, lutein and zeaxanthin.

Kale has been found to contain anti-cancer properties that help fight cancer by boosting the repair of healthy cells and blocking the growth of cancer cells.

Kale is also rich in flavonoids that control indigestion, inflammation and stress. It is also known to help lower cholesterol levels.


Benefits of Beets

7. Beets:

Beets are one of nature’s superfoods, packed with vitamins A, B1, B2, B6 and C and are also an excellent source of calcium, magnesium, copper, phosphorus, sodium and iron. The greens are also high in iron so also include them when juicing.

The high content of iron in beets regenerates and reactivates the red blood cells and supplies fresh oxygen to the body. The copper content in beets helps make the iron more available to the body.

Benefits of Lemons

8. Lemons: Lemons are full of nutrients, including vitamin C, beta carotene, vitamin A, folate, calcium, magnesium, phosphorus and potassium. Leave the peel on when juicing many of the nutrients present in the flesh and it contains essential oils.

The vitamin C in lemon juice plays a role in making collagen, which is part of the cartilage between your bones that is worn down and damaged in cases of osteoarthritis.

Benefits of Ginger

9. Ginger: Although technically not a fruit or vegetable we couldn't have a Top 10 without including this wonderful spice. Ginger contains more than twelve types of antioxidants, making it useful for treatment of many disorders and is used widely for medicinal purposes.

Ginger contains essential oils, protein, calcium, phosphorus, iron, vitamin C, choline, folate, inositol, manganese, pantothenic acid, silicon, and a small amount of vitamin B3.

The anti-inflammatory and antioxidant properties in ginger help relieve various inflammatory conditions. It can provide substantial relief in pain caused by inflammation and help decrease swelling.

Benefits of Pineapple

10. Pineapple: Pineapples are high in bromelain, a protein digesting enzyme that has the special ability to help balance the alkalinity in our body.

Bromelain is also effective in reducing inflammation and swelling and stimulates hormonal secretions in the pancreas that aids digestion.

Bromelain can also help break down and dissolve excessive mucus, providing much relief from asthma, bronchitis, pneumonia and sinusitis.