Many people do not know that drinking fruits and vegetables juice, the loss of vitamins and antioxidants, even greater than the loss of cooking. Even if it is after drinking juice, it is the same.
According to experts, this is due to the complex ultrastructure of cells in fruits and vegetables. Just like a single unit, there will be a lot of rooms. Each room will perform its duties. The things put on it will be different and cannot be mixed together. If vitamin C must not meet with various oxidases, it will interact with each other. However, when the juice is squeezed, the rotating blade completely destroys the cells and all of them are mixed together. In this way, vitamin C encounters a variety of oxidases and naturally suffers heavy losses.
Before and after comparison with cucumber juice, the destruction rate of vitamin C after juicing was as high as 80%. In addition, antioxidant components such as flavonoids, anthocyanins and so on, will also have different degrees of loss. As for insoluble components such as insoluble fiber, juice will not run into the juice; insoluble elements such as calcium will also be left in the residue. In comparison, the quality of juice and juice after clarification after filtration was the lowest because of the loss of dietary fiber and protein.
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