How to juice without losing nutrients, and does juicing machine make nutrients lost? Why

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, filter the pure juice of the pomace, 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 destructiveness of the cells, most of the vitamin C and polyphenol antioxidants are destroyed by oxidation, and most of the minerals and dietary fiber that are beneficial to the human body are also lost (in the dregs), and the sugar will be free and concentrated, and the nutrition of this pure fruit juice can be said to be a heavy loss.

The juice that retains the pomace after juicing has a higher nutritional value than pure fruit juice because it retains all the dietary fiber, most of the minerals potassium and calcium in the fruit. However, in the process of juicing fruits, most of the vitamin C and polyphenol oxidation substances have been destroyed, and the nutritional value is still not as good as directly "gnawing" fresh fruits. And drinking fruit juice does not get the strong satiety brought by directly "nibbling" the fruit.

Fruit juice is particularly easy to be oxidized, and browning reaction will occur, facing the double loss of nutritional value and taste, and the longer the time, the greater the nutritional loss, so drink it as soon as possible after juicing.

In fact, drinking fruit juice is really not a good habit, and only when you need to carry it conveniently when you go out, or when you have difficulty eating fruit, you can use fruit juice for temporary supplementation.

Many drinks in the market have "100% juice" or "pure juice" prominently marked on the packaging, but don't think this means whole fruit or juice. The ingredient list is written that water, a certain fruit juice concentrate, they are concentrated fruit juice and water reduction of juice, is to remove a certain proportion of water from the juice to turn it into concentrated juice, easy to preserve and transport, and then add an appropriate amount of water to reduce it into a drink with the same proportion as the original juice. "100%" or "pure" simply means that it does not add other ingredients, such as white sugar, food additives, etc.

How can juicing reduce nutrient loss?

Many people don't know that in commercial production, fruit and vegetable juice is often blanched. In other words, you need to blanch the fruits and vegetables slightly in boiling water to "kill" those oxidases, and also make the tissues slightly softer, and then juice them. In this way, not only the loss of vitamins is smaller, the juice yield is increased, but also the juice is bright and not easy to change color.

Especially those vegetables that do not have a sour taste, such as carrots, celery, and fresh sweet corn, must be blanched before juicing. As for the feeling of fullness after eating whole vegetables and fruits, no matter how much you squeeze the juice, you can't keep it. Drinking fruit and vegetable juice does not feel very full, and eating whole fruits and vegetables will feel very full, so it is better to use the whole method of eating, and juicing is not an ideal choice.

How long does juicing last?

If it has not been boiled, it should be drunk immediately after squeezing and should not be stored. It can be said that with each additional minute, the loss of vitamins and antioxidants increases. Juice that is not boiled is very susceptible to discoloration.

Discoloration does not mean that it is toxic and harmful, and it can still be drunk, but it just means that the polyphenols in fruits and vegetables are oxidized when exposed to oxygen, and the antioxidant effect will be reduced. At the same time, during the storage process, the taste will gradually change, and the original freshness and deliciousness will be lost. 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.

Care should be taken to minimize the contact between the juice and the air to avoid oxidation and discoloration.

Should you eat the juiced dregs?

Planning to eat the scum? Obviously, the taste is quite bad. Since you're going to eat the dregs, why bother squeezing the juice?

Is it bad to eat whole fruits and vegetables directly. Residue is mainly rich in fiber, which is good for people who need to control constipation and blood lipids, but not for those who are prone to diarrhea and bloating.

In general, if you can eat whole fruits and vegetables, I am not in favor of juicing them all. "Juicing is healthy" is a misconception. It is better to say that juicing is a technical measure used to promote the intake of vegetables and fruits when it is difficult to eat fresh vegetables and fruits, or when you feel that the taste is not good.

Freshly squeezed juice itself does not bring about an improvement in nutritional value, and if you think that you don't need to eat whole fruits and vegetables because you have a juicer, and you don't have to eat a lot of vegetables at every meal, it is counterproductive.

Under normal circumstances, there will be different loss of nutrients after squeezing vegetables and fruits into juice, thirty or sixty is not very serious, and it must be noted that these, fresh vegetables and fruits squeezed into juice, must be quoted in time, if the time is too long, there may be the possibility of oxidation, and the taste will become bad.

First of all, don't throw away the foam of freshly squeezed juice. Juice squeezed with an electric juicer will have a thick layer of foam on it, and studies have found that this layer of foam is rich in enzymes, and its activity can only be guaranteed if it is drunk as soon as possible.

Secondly, after the fruit is washed, it can be beaten together with the skin and seeds to increase the nutrients of antioxidants; It is best not to filter the residue after beating the juice to ensure the intake of dietary fiber.

Third, when food manufacturers make juices, they often have to blanch the fruits. In this way, the oxidase enzyme can be eliminated, eliminating the hidden danger of loss of nutrients such as vitamin C. Therefore, you may wish to blanch the fruit with hot water before juicing. Fruit juice needs to be extracted to prevent nutrient loss.

Before pressing, hot water, after scalding, do not skim foam, do not skim foam after pressing, and keep the pomace.

Health Times reporter Chu Chao.

Juicing can cause damage to the nutrients in the fruit.

Studies have shown that the high-speed rotating blade of the juicer destroys the cells of the fruit. In addition, the vitamin C rich in the fruit reacts with oxidative enzymes in the air or other cells during juicing, resulting in a large loss of vitamin C. In addition, antioxidants such as flavonoids and anthocyanins will also be lost to varying degrees.

In addition, after filtered juice, there is not much dietary fiber left.

Dietary fiber and vitamin C are easy to lose.

When juicing, the soluble components such as vitamin B, vitamin C, and potassium in the fruit basically enter the juice; Only a portion of the dietary fiber can go into the juice, and most of the rest is left in the dregs. In addition, some minerals such as calcium and magnesium are combined with dietary fiber, so they do not enter the juice. Fan Zhihong, an associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, said.

What's more, the essence of juicing is to break the cells and let the cell sap flow out. In this way, nutrients leave intact cells, come into contact with oxygen from the outside world, and are also broken down by oxidases. "The minerals are relatively stable and don't change much even if they leave the cells.

Vitamin C is more squeamish, if the fruit (vegetable) juice is less acidic, then vitamin C is easy to be broken down as soon as it leaves the cell. Acidic juices are better. Fan Zhihong said.

Juicing does not lose nutrients, as long as the fruits and vegetables are slightly scalded in boiling water to "kill" those oxidases, and the fruit and vegetable tissues can be slightly softer, which is convenient for juicing. In this way, not only the loss of vitamins is smaller, the juice yield is increased, but also the juice is bright and not easy to change color. Especially those vegetables that do not have a sour taste, such as carrots, greens, celery, fresh and sweet corn, etc., must be blanched before juicing.

Nutrients lost after juicing:

1. Vitamin C: The direct consequence of directly squeezing juice to make juice is the loss of vitamins, flavonoids, anthocyanins and other antioxidants in vegetables and fruits, and even more after frantic squeezing. When fruits and vegetables are whole, ascorbate oxidase and vitamin C are placed separately, as if living in different rooms.

Once the juice is squeezed, the high-speed rotation will destroy all the cells in the fruit and vegetables, causing the oxidation of ascorbate oxidase and vitamin C and other nutrients to be oxidized, and the vitamin C will be destroyed.

2. Dietary fiber: After juicing, insoluble components such as calcium and dietary fiber will remain in the residue, so drinking vegetable juice will reduce people's intake of vegetables and fruits rich in dietary fiber, and dietary fiber has the ability to prevent and reduce the impact of cardiovascular disease and diabetes on health. At the same time, insoluble fiber can prevent pathological changes in the gastrointestinal system, promote intestinal peristalsis, and promote bowel movements.

Due to the loss of a large amount of essential dietary fiber, the juices of vegetables and fruits are not only used to aid digestion, but can also cause constipation.

Freshly squeezed fruit and vegetable juice is delicious and nutritious, and is loved by everyone, but we know that in the process of squeezing fruit and vegetable juice, it will actually cause nutrient loss, so how to squeeze fruit juice to preserve a nutritious person of fruits and vegetables to the greatest extent.

During the juicing process, the cells will be destroyed, and when vitamin C and oxidase meet, it will cause vitamin C damage. Blanching is the best way to deal with vitamin C loss, as long as it is slightly blanched, it can kill oxidase, reduce vitamin damage and increase juice yield. The second point is to put some lemon fat oxidation, in the process of juice extraction, we will find that fruits such as apples, peaches and other fruits are very easy to oxidize and discolor, making people lose their appetite suddenly.

Ah, lemon juice can always be oxidized by the juice, and the vitamin C contained in it also has strong reducing properties, which can slow down the oxidation of life, so you may wish to add some lemon when squeezing the juice to help antioxidant and reproduce healthily.

Don't think that all fruits and vegetables have to go to the sea, the seeds of some fruits may also be poisonous, and they must be removed before juicing, such as cherries, apples, plums, peaches, etc. But some people told me that seeds contain more antioxidants and have high nutritional value, such as grape seeds, kiwi juice, watermelon juice, etc. He's just better kept.

Choose the right fruit and vegetable watermelon, apple, strawberry, lemon, citrus and other fruits with high water content, which are very suitable for juicing. For vegetables, you should also consider the texture, the taste is too hard, or the society is not suitable, the more popular ones are tomatoes, bitter gourds and so on.

The main thing is the loss of vitamins and antioxidants. This is true even if you drink it immediately after squeezing it. This is because the cells of fruits and vegetables have complex ultrastructures.

It's like a unit, there will be many rooms, each room has its own role, and the things placed are different, so they can't be mixed together. For example, vitamin C must not meet various oxidative enzymes, otherwise they will interact with each other. However, when juicing, the high-speed rotating blade destroys all the cells, and everything in them is mixed together.