Is the fruit nutritious after oxidation?

1 apples contain an oxidase substance, this substance will begin to cause oxidation of apples after contact with the air, the following methods can only delay the oxidation time, can not be completely avoided.

1. Add lemon or VC: Add lemon juice or VC slices to the squeezed apple juice, this is because lemon contains citric acid, which is a natural antioxidant that can delay the oxidation of apple juice, and VC has reductive properties, which can reduce oxidized substances and keep the original color of apple juice for a long time.

2. Soak in salt water and then juice: After cutting the apples, soak them in salt water for a while and then squeeze the juice, the salt water can block the apples from the air, which can slow down the chance of apples being oxidized and discolored.

2 will change color. The main cause of discoloration in apples is the oxidase substance, which is usually wrapped in the peel and separated from the air well, so that there will be no reaction, but when the juice is squeezed, the apple is cut and ground, so that the oxidase in it is released, and it will begin to oxidize after contact with the air, so that the juice will slowly brown, with the extension of time, the more serious the browning, the darker the color.

3 can be drunk. After oxidation, the color of apple juice becomes darker, but it is not deteriorated, but the ferrous ions in it are oxidized into iron ions, and other nutrients are not lost too much, but the taste will become poor, and you can also drink, but it is still recommended to drink apple juice, drink as much as you squeeze, you can have a better taste.

41. Add honey and milk: apples themselves have a certain amount of sugar, but after squeezing into juice, they may not be sweet enough and have a monotonous taste.

Although freshly squeezed juice is convenient and nutritious, it cannot replace fruits, because the dietary fiber and pectin substances in fruits may be lost in the process of extraction. If you particularly want to drink fruit juice, it is recommended to find a way to eat the remaining pomace after drinking freshly squeezed juice.

In addition to the loss of fiber, pectin, etc., there are also some disadvantages of drinking freshly squeezed juice, which can easily lead to sharp fluctuations in blood sugar. Because most fruits are high in sugar, if you only drink freshly squeezed fruit juice without other foods, it will cause blood sugar to fluctuate drastically, which is not good for blood sugar control.

Fruits are rich in nutrients, but if they are squeezed into juice and eaten, will the nutrients be lost?

Fruit juice retains a considerable part of the nutrients in fruits, such as vitamins, minerals, sugars and pectin.

However, fruit juice contains little or no cellulose from the pulp, and the process of mashing and pressing destroys some of the vitamins in the fruit that are easily oxidized.

The pulp contains some unseparated fructose, fruit acids, vitamins and very important crude fiber. If you only drink fruit juice for a long time, the intake of fiber is easy to be lacking, which will lead to constipation, and the toxins in the body should not be discharged, which is not conducive to beauty and beauty!

If you buy fruit juice, there are some additives that will inevitably affect the nutritional quality of the juice during the production process, such as sweeteners, preservatives, coagulants that make the juice bright, additives that prevent the juice from discoloring, etc.

Therefore, for those who are able to consume fresh fruits, whole fruits are always the best choice nutritionally. If you must drink the juice, you can add some of the pulp to the juice.

After the fruit is squeezed into juice, there is a change in the nutritional content, and diabetics should not eat it wrong.

Method 1: Squeeze in a small amount of lemon juice when making vegetable juice. Lemon juice can be said to be an all-purpose and healthy seasoning. Lemons are rich in organic acids and vitamin C, and citric juice has a strong bactericidal effect and can effectively slow down the oxidation of vegetables and fruits.

Method 2: Add kudzu powder to the lack of juice of fresh fruits, so as to prevent the problems of delamination and oxidation of freshly squeezed juice. Pueraria lobata powder is a special stabilizer for freshly squeezed fruit juice drinks, which can effectively prevent the oxidation, discoloration and stratification of freshly squeezed fruit juice; Prevent the loss of active nutrients from juice too quickly.

It is one of the indispensable ingredients for making freshly squeezed juice; Pueraria lobata powder is extracted from pure natural kudzu and has the reputation of "thousand-year-old ginseng".

Nutrients will inevitably be lost after fruit juicing, because the process of juicing will seriously damage fruit cells, oxidation will accelerate nutrient loss, and some nutrients will even be lost heavily, such as vitamins, antioxidants, dietary fiber, etc. After juicing, the pure juice of the pomace is filtered, even if it is homemade, the fruit cells will be destroyed in the process of juicing, and the faster the speed of the machine, the greater the destructive of the cells, and most of the vitamin C and polyphenol antioxidants are destroyed by oxidation.

It will destroy the nutrients in the fruit, so it will consume some nutrients. Fruits are mainly vitamins and antioxidants, which can play a role in whitening and skin care, and can also increase their own resistance and immunity, but for patients with bad teeth or some diseases, you can drink some fruit juice appropriately.

After the fruit is squeezed into juice, there is a change in the nutritional content, and diabetics should not eat it wrong.

No, squeezed orange juice is paired with various fruits, which is nutritious, complementary and will not destroy the nutrition.

There are not many nutrients destroyed, but the juice is generally simply filtered, and some sugar is added to make it delicious, so that a lot of dietary fiber in the fruit will be removed, and the extra added sugar is not recommended to be too much intake, compared to eating directly is better and healthier.

After the fruit is squeezed into juice, there is a change in the nutritional content, and diabetics should not eat it wrong.

Most of the nutrients in the fruit are vitamins, but there are a large number of active enzymes in the pulp cells of the fruit, which exist in the cells when they are intact, and will not be released to destroy the activity of vitamins and other nutrients, but once the orange juice is squeezed, the cell wall is destroyed, and these enzymes come out, and the nutrients are decomposed and lost.

In fact, blanching with boiling water before juicing can inactivate the enzymes in the cells, so that the juice can ensure that the nutrients are not lost

ABC: Before juicing the fruit, it should be blanched so that nutrients are rarely lost. Many people don't know that the production of fruit and vegetable juice in commercial production often requires blanching of fruits and vegetables, which can "kill" those oxidases, and also make the tissue slightly softer, and then juice it, not only the loss of vitamins becomes smaller, the juice yield increases, but also makes the juice bright and not easy to brown.

Especially those vegetables that do not have a sour taste, such as carrots, greens, celery, and fresh and sweet corn, must be blanched before juicing.

If it has not been boiled, it should be drunk immediately after squeezing and should not be stored. It can be said that with every minute, the loss of vitamins and antioxidants increases. If the enzyme has been inactivated after boiling and then beating the juice, then it should be possible to store it in the refrigerator for a day.

However, care should be taken to minimize the contact between the juice and the air to avoid oxidation and browning.

The juice that has been boiled is very easy to brown. Browning does not mean that it is toxic and harmful, and it can still be drunk, but it only indicates that the polyphenol health ingredients in fruits and vegetables are oxidized when exposed to oxygen, and the antioxidant effect will be reduced. At the same time, during storage, the flavor will gradually change, and the original freshness and flavor will be lost.

Fruit juice, will nutrients be lost?