Fresh and colorful, vegetable juices contain multiple vitamins and minerals. Find out which vegetables to cook in juice to benefit from maximum benefits.
If vegetable juices offer multiple benefits, be careful not to lend them too many virtues: they are often the subject of false health claims. Their nutritional qualities are interesting, provided that they are homemade, and therefore devoid of added sugars and other additives. But they cannot claim to cure you of a serious or chronic illness.
Another important element: in juices, vegetables retain their vitamins... but not their fiber, which is essential to our health and digestion. In addition to juices, remember to consume other whole and varied vegetables during the day!
Asparagus juice
You know them by dressing or risotto... what if you tested asparagus in juice? For this nothing more simple: take some raw asparagus, accompany them or not, with an apple and place everything in a juicer.
As asparagus is raw, all its vitamins and minerals will be preserved: magnesium, phosphorus, potassium, and calcium, but also vitamins B9, C, E, K, and beta-carotene, a precursor of vitamin A. A concentrate of benefits for the cardiovascular system, the skin or the eyes.
Pomegranate juice
Pomegranate also lends itself very well to the realization of juice. Remove the grains from the pomegranate to mix it or pass it to the juicer and then through a filter to obtain a juice of beautiful pink color. And pomegranate is full of benefits: thanks to the antioxidants it contains, it helps preserve joints, reduces pain, and has a protective effect against cardiovascular diseases and certain cancers.
Beet juice
It is proven: that the consumption of beet juice contributes to the maintenance of good cardiovascular and cognitive health. Beetroot helps, in particular, to fight against hypertension, provided you consume it regularly. And since it contains antioxidants, it is also an ally against premature aging.
Carrot juice
Carrot juice is a classic of vegetable juices. And its benefits are numerous: the pigments that the carrot contains, from the carotenoid family, help protect against cardiovascular disease, skin aging, and certain cancers. Carrots are also rich in beta-carotene, a precursor of vitamin A that helps maintain good eye health, and in many minerals such as potassium, magnesium, calcium, and iron.
Celery juice
Very low in calories, source of potassium, calcium, iron, vitamin C, and beta-carotene, celery is a vegetable that can be consumed in juice. Use its branches and pair them with a few pieces of apple to get a slightly sweet taste.
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