- Vegetable juices produced by different appliances yield varying levels of antioxidants and plant compounds, with no single method proving superior above the rest.
- Low-speed juicers often result in higher concentrations of antioxidant activity and phenolics, but the specific vegetable being juiced can alter this outcome.
- The study only tested 19 types of vegetables and did not account for different solid vegetable variations or the differing amounts of heat produced by the juicing methods.
- Each juicing device functions differently and impacts the quality of the resulting juice. For example, blenders produce a fiber-rich, thicker juice, while high-speed juicers separate juice from the pulp and fiber.
- While juicing can offer benefits, especially for those who dislike certain vegetables, a diet high in fiber is critical for gut health. Therefore, consuming too much fruit juice, often high in sugar and less nutritious, should be avoided.
Recent analysis conducted by scientists revealed varied antioxidant and plant compound levels in vegetable juices made using different appliances. The appliances tested included blenders, along with low and high-speed juicers. However, the results mixed, making it challenging to declare a single method superior over the rest, reported Bhimanagouda Patil, the study’s senior researcher.
“No specific recommendation can be made about the best method right now,” stated Patil, the director of the Vegetable and Fruit Improvement Center, Texas A&M University.
Which Method Wins?
In the study, juicers, particularly the low-speed type, often outperformed the blender in yielding higher concentrations of antioxidant activity and phenolics. This group of compounds occurs broadly in plants. Nevertheless, the particular vegetable being juiced could shift this dynamic. Patil noted that low-speed juicing expelled the highest phenolic levels from kale, but this wasn’t the case for beets or carrots. On the other hand, blenders did well in extracting alpha-amylase inhibitors, compounds that help regulate post-meal blood sugar levels.
Which Vegetables Were Tested?
Only 19 types of vegetables—including several kinds of beets, carrots, cauliflower, kale, and turnips—were evaluated in this study, which merely scratches the surface of the potential benefits of various vegetables and plant compounds, according to Patil. Moreover, the study did not account for different variations of solid vegetables or differing amounts of heat produced by the juicing methods.
Juicing Methods Explained
The function of each device plays a crucial role in the resulting juice quality. Blenders crush vegetables resulting in a fiber-rich, thicker juice. On the contrary, high-speed centrifugal juicers separate juice from the pulp and fiber, while low-speed juicers operate similarly but generate less heat. This phenomenon might be the cause of the observed higher plant compound levels in low-speed juicer produced drinks.
At the End of the Day
“All the methods have their own unique benefits,” stated Sonya Angelone, a registered dietitian, and spokesperson for the Academy of Nutrition and Dietetics. Importantly, while whole vegetable consumption offers more intact fiber, juicing can also be an effective nutritional strategy for those who dislike certain vegetables. Furthermore, juices made using a blender retain more fiber.
Despite the benefits of juicing, Angelone warned against a high intake of fruit juices as they are generally high in sugar and less nutritious. An adequate fiber diet, which most individuals do not meet, promotes robust gut health, she added.
Indeed, consuming freshly squeezed vegetable juice derived from any of the three methods is preferable to drinking sugar-sweetened beverages, concluded Patil.
Get some tips on fruits and vegetables from the Harvard School of Public Health.