10 Best Foods for Juicing with Recipes

According to the USDA, we need 2 to 3 cups of fruits and vegetables daily.

Many people are turning to juicing to get these servings. There is no sound, scientific evidence that proves that eating whole fruits and vegetables is better for you than juicing or vice versa. There are some that will advocate that by removing the fiber, juicing is better for absorption of the nutrients, as the body does not have to work through the fiber. By adding juicing to your daily routine, you are adding essential vitamins, enzymes and minerals that help the body fight off disease, aid in digestion and the removal of toxins. By removing toxins in the body, you may find your energy levels heightened; your digestion more efficient, ability to focus better and generally feel better overall!

Here are the 10 best foods for juicing.
Carrots
Carrots are an excellent source of pro-vitamin A, vitamins C, D, E, K, B1 and B6. They also contain calcium, magnesium, potassium and phosphorus and are also loaded with phytonutrients, which help to prevent diseases. According to Stanford Medicine, one cup of carrot juice provides just about the same nutritional value as five cups of sliced carrots.

Celery
Celery juice helps keep your body’s electrolyte balance intact with vitamins and minerals. The leaves are high in vitamin A, and the stems provide a good source of vitamins B1, B6, and C. Celery juice is also loaded with potassium, folic acid, magnesium, iron, phosphorus and sodium. Celery juice helps to fight cancer, reduce cholesterol and lower blood pressure, according to Natural News.

Beets
Beet juice has been found to increase blood flow to the brain because of the natural composition of nitrates, which increase blood flow to areas in your body which lack oxygen. This finding could possibly help the older population fight dementia, reports Wake Forest University. Beet juice contains vitamins C, B1, B2 and high concentrations of the minerals potassium, iron and manganese salts. Beat juice should be diluted with boiled water or other juices to reduce concentrations, reports Woman’s Passions.

Fennel
Fennel juice contains vitamin A and potassium. It is known to relieve stomach and arthritic pain. Fennel juice is best when mixed with other juices since it has a strong taste, or it can be used to flavor bland juices.

Lettuce
Lettuce contains vitamins A, C, E, K, folic acid, riboflavin and niacin. It also contains the minerals zinc, calcium, iron, selenium, potassium and phosphorus. The amino acid glutamine contained in lettuce helps to strengthen cells in the stomach, reports Sweet Additions. Lettuce juice helps to combat hair loss and relieve headaches and insomnia due to its natural tranquilizing effect.

Spinach
Spinach juice contains vitamins A, the B-complex vitamins, K and the minerals phosphorus, magnesium, calcium and iron. Use caution when drinking this juice as it has a laxative effect. Since it has a natural concentration of oxalic acid, this juice is contraindicated if you have a diagnosis of kidney stones, gout, rheumatoid arthritis or osteoporosis, reports the Juicing Book. Because it is a green juice with high concentrations, mix only a small amount with other juices, making sure that it is no more than 1/4 of the total amount.

Kale
Kale contains vitamins A and iron, is high in calcium and contains chlorophyll. Kale is used to treat anemia, arthritis, asthma, hair loss and skin problems. Since Kale is a green juice with high concentrations, mix a small amount in with other juices. Make sure it does not exceed 1/4 the total amount of juice.

Cabbage
Cabbage contain vitamins A, B1, B2, B6, C, E, K and folic acid. It also contains the minerals calcium, iron, iodine, potassium, sulfur and phosphorus and is loaded with phytonutrients that boost your immune system and decrease your risk for cancer. It also helps to rid your body of harmful toxins, reports Juicing For Health.

Wheat Grass
Wheat grass juice contains vitamin A, as well as calcium, potassium, iron and magnesium. Wheat grass is also high in chlorophyll. This juice is used to treat acne, cancer, skin problems, asthma and hair loss. Mix only 1 oz. in an 8-oz. glass of juice since it is a green juice with high concentrations, reports the Juicing Book.

Collard Greens
Collard greens contain vitamins A and C and the mineral magnesium. Calcium is used to treat cancer, asthma and cataracts. Choose leaves that are smaller and avoid leaves that are yellow or withered looking. Mix this juice with other vegetables since is has high concentrations of oxalic acid, making sure does not exceed 1/4 the total amount of juice, reports the Juicing Book.

As our busy lifestyles affect how we eat, juicing can ensure that we are getting the raw vegetable content our bodies need.

Here are some delicious juicing recipes.
Apple-Pear-Carrot Juice
2 Red Apples
2 Green Apples
2 Pears
4 Carrots
Optional (Handful of spinach)

Pizza in a Glass
5 Roma tomatoes
1 onion
3 garlic cloves
1 handful of turnip greens
1 handful of spinach
1/2 handful of fresh parsley
1 jalapeno pepper

Red Eye Breakfast
1 beet
1 cup red cabbage
2 carrots
1/2 sweet red pepper
1 orange peeled
1 apple

“Everything But the Kitchen Sink” Veggie Blast
1 beet
1 very large carrot
1 bell pepper
1 apple (cored)
3 stalks of celery
3″ chunk of Daikon radish
1/2 bunch of cilantro
1/2 bunch of kale