Nutrients in Food Question: Nutritional Value of a Juiced Vegetable or Fruit Is Reduced by What Percentage?

  • Posted by a hidden member.
    Log in to view his profile

    Jun 16, 2017 7:38 PM GMT
    Nutrients in Food Question: If I juice food, the nutritional value is reduced by what percent? If you need a food to answer the question, please use Swiss Chard. Thank you.
  • Posted by a hidden member.
    Log in to view his profile

    Jun 16, 2017 7:42 PM GMT
    I have the 1999 book Nutrients in Food by Elizabeth S. Hands. I found her website which is www.esha.com and called the Nutrition department. They did not have the answer. They suggested doing an internet search for labs that determine nutrients in food.
  • Posted by a hidden member.
    Log in to view his profile

    Jun 16, 2017 8:02 PM GMT
    SA

    if all you are doing is juicing it the only thing you should lose would be fiber

    now if you juiced fuit like a peach you would lose all the nutreints from the skin, so it will depend on what you juice more than anything else
  • Posted by a hidden member.
    Log in to view his profile

    Jun 16, 2017 8:03 PM GMT
    Stephenoabc

    Interesting: I lose 100% of the fiber content of vegetables and fruits when I juice.

    2) There are no vitamins locked up in the fibers?

    3) Not only would I lose fiber, I would lose protein because the protein is in the fibers?

    I'm thinking the nutrient value of beef or lamb. Like meat, there are nutrients in the protein, vegetables sometimes have a protein content...
  • Posted by a hidden member.
    Log in to view his profile

    Jun 17, 2017 3:10 AM GMT
    SA
    maybe nominal amounts from something like swiss chard but fiber from skins of fruits, and roots like carrots hold alot of nutreints that would be lost. so you would have to calculate out each food juiced and to be totaly accurate you would have to know each fruits values to start with which would varry by variaty, and growing conditions for each feild/orcherd for every piece

    protein should not be effected as it is mostly carried in the juice to start with

    of course protean from plants and animal proteans are not the same things, they can effect the body and be absobed by the bosy differntly. that is why an A blood type will process plant protean very well and an Oblood type will still be hungry

    Stephen
    Sharon, I'm just using the standard nutrient values found in Nutrients in Food by Elizabeth S. Hands, so no new calculations have to be done on the whole vegetable, just on the juiced vegetable.

    2) The juicer (in my case, a masticating juicer, Omega 8008, juice is squeezed from the skin as well as under the skin.

    SA
    yes but nutrients are stored differntly depending on the fuit/veggie swiss chard will juice out more nutrients than say a carrot that is more fiber to start with and alot of the best nutrients are stored in the carrots skin as aposed to the mostly juice suculant of the swiss chard

    Stephenoabc
    Good point: take into consideration the water content.

    I WISH SOMEONE WOULD DO THE RESEARCH AND WRITE A BOOK, given that people juice vegetables and fruits.

    1) the equation to get the nutrient reduction has to have a water content variable.
    2) Loss of fiber

    My nutrients in food book has this:
    85 grams of 16% fat baked ground beef has
    59% water
    20.8 grams of protein
    0.0 grams of fiber
    7.7 mcg of folate
    6 mg of Calcium
    14 mg of Magnesium
    105 mg of Phos
    190 mg Pot
    42 mg Sodium
    4.54 mg of Zinc

    QUESTION: Fiber is not in fibers. So the fibers in vegetables and the fibers in plants is not from where Fiber comes? We see in meat, with no Fiber content, the meat of the meat has no fiber, so the meat of plants have no Fiber?

    CORRECTION TO THE QUESTION: Not only how much Vitamin % is loss by juicing but how much Mineral % and Fiber % is loss.
  • Posted by a hidden member.
    Log in to view his profile

    Jun 17, 2017 3:12 AM GMT
    Stephen (Sick of this question)

    Google,
    What nutrients are lost when juicing?

    Google Answered:
    The resulting liquid contains most of the vitamins, minerals and plant chemicals (phytonutrients) found in the whole fruit. However, whole fruits and vegetables also have healthy fiber, which is lost during most juicing.
    Juicing: What are the health benefits? - Mayo Clinic
    www.mayoclinic.org/.../nutrition.../juicing/faq-20058020
  • Posted by a hidden member.
    Log in to view his profile

    Jun 17, 2017 3:13 AM GMT
    SA
    key words of course being "most" so there is a loss but they seem to think it is minamal other than the loss of the actual fiber and it is mostly the insoluable fiber you would be losing to the juicing process.
  • Posted by a hidden member.
    Log in to view his profile

    Jun 17, 2017 3:14 AM GMT
    Stephen

    Quora:
    Luckily, there is evidence that you won't lose much in terms of nutrient value when juicing. In fact, your nutrient intake from something like an apple or a carrot will increase, as the juicer extracts all the goodness from the tough plant fibers. Normally when you eat, a significant percentage of the nutrients can't be accessed by your body, as they remain trapped in the fibers. For me, juicing therefore also means getting better value for money from the fresh produce we buy!

    The Department Of Agriculture tested 12 fruits and found that roughly 90% of the antioxidant activity is found in the juice, not in the left-over pulp. When you juice your intake of fruits and veggies also increases significantly. So, all in all you will get a powerful shot of nutrients, with a negligible quantity lost in the pulp.

    In addition, there are research studies that shows that certain nutrients from carrots for instance, are better absorbed from the juice than from eating the whole veggie. So, this would be another benefit.

    In one study the results were that, "consuming vegetable juice versus cooked or raw vegetables appears to increase serum concentrations of lutein and α-carotene"

    It is also true that you only lose the insoluble fiber when you juice, while the soluble fiber is retained. The soluble fiber helps with blood sugar control, cholesterol control, etc.
  • Posted by a hidden member.
    Log in to view his profile

    Jun 17, 2017 3:17 AM GMT
    AA

    Fiber is really important; I've had diverticulitis and need a lot of fiber or risk recurrence. Removing fiber increases the glycemic index of a food; smoothies have a higher glycemic index than the whole fruit but are a nice way to get a lot of nutrition at once. I have smoothies occasionally, more in the summer