10
1.
Select fresh fruits and vegetables, which contain more juice. The proper
fruits include: pineapple, beet root, celery stalk, apple, cucumber, spinach,
melons, tomato, orange and grape.
2.
Thick skin on fruits such as orange, pineapple and raw beet root instead
of thin skin on fruit/vegetable needs to be removed. Seeds in oranges
should be removed as well, which may make the juice taste a little bitter.
3.
Concentration of juice extracted from apple depends on what type of
apple is selected. Juice extracted from juicier apple is less thick, so select
the proper type of apple depending on your desired juice concentration.
4.
Just extracted apple juice will turn brown very soon, and this process can
be slowed by adding drops of lemon juice into it.
5.
Leaves and stems (such as those of lettuce) can be put into theextractor
to extract juice.
The typical nutrient ingredient contained in fruits/vegetables are shown
below:
Fruit/Vegetable
Vitamin/Mineral
Calorie
Apple
Vitamin C
200 gram = 150 KJ (72 calorie)
Apricot
Dietary fiber and potassium
30 gram = 85 KJ
（
20 calorie
）
Beet
Folic acid, dietary fiber, Vitamin C
and potassium
160 gram = 190 KJ(45 calorie)
Blueberry
Vitamin C
125 gram = 295 KJ(70 calorie)
Brussels Sprouts
Vitamins C, B, B6 and E, folic acid
and dietary fiber
100 gram = 110 KJ(26 calorie)
Cabbage
Vitamin C, folic acid, potassium,
Vitamin B6 and dietary fiber
100 gram = 110 KJ(26 calorie)
