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FRUIT/VEGETABLE
VITAMIN/MINERAL
QUANTITY/CALORIE
APPLE
VITAMIN C
200G = 150KJ (72CAL)
APRICOT
RICH IN DIETARY FIBER AND CONTAINING K
30G = 85KJ (20CAL)
BEET
A GOOD SOURCE OF FOLIC ACID,
DIETARY FIBER, VITAMIN C AND K
160G = 190KJ (45CAL)
BLUEBERRY
VITAMIN C
125G = 295KJ (70CAL)
BRUSSELS SPROUT
VITAMINS C, B, B6 AND E, FOLIC ACID
AND DIETARY FIBER
100G = 110KJ (26CAL)
CABBAGE
VITAMIN C, FOLIC ACID, K, VB6 AND
DIETARY FIBER
100G = 110KJ (26CAL)
CARROT
VITAMINS A, C AND B6 AND
DIETARY FIBER
120G = 125KJ (30CAL).
1. Produce that contains more juice include pineapples, beet roots, celery sticks, apples, cucumbers,
spinach, melons, tomatoes, oranges, grapes, etc.
2. It is not necessary to peel thin skinned produce. It is recommended to peel thick skinned
produce like oranges, pineapples and raw beet roots. The seeds of citrus fruits may cause a
bitter taste. Removing seeds is a personal preference.
3. Newly extracted apple juice will turn brown from oxidation. A couple of drops of lemon juice
may be added to slow down the oxidation process.
4. Leafy greens and wheatgrass may be used with this juice extractor.
5. The nutrients of ordinary vegetables and fruits are given in the table below.
SUGGESTIONS FOR CHOOSING PRODUCE
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