The Best Vegetables for Juicing Machines

Use Organic

Organic vegetables are the only vegetables that should be used when you make juice in a juicing machine at home. There are a couple of reasons for this. First of all, organic vegetables have a higher vitamin and mineral count than vegetables produced commercially. This is because the government only requires three trace elements to be replenished in the soil when growing vegetables, however, 13 minerals are required in the soil for vegetables to grow properly and healthily. Many commercial grown vegetables suffer from microdeficiencies. 

Another reason to avoid commercially grown vegetables is because of chemical pesticides and fertilizers. Chemical pesticides are commonly used in commercially grown vegetable fields. The chemicals are absorbed by the produce and washing a commercial vegetable that was sprayed with a chemical pesticide or fertilizer will not remove the harmful ingredient from the produce. Your body absorbs the toxin and sends it to liver to be disposed of. If your liver cannot handle the toxin, it sends the chemical toxin to be stored in your fat cells. The toxins build in your system and can create yeast build up, fungal growth, hormone imbalances and may promote the growth of cancer cells.

By choosing to juice organically, you are feeding your body essential nutrients that are missing from commercially grown produce. You are also sending antioxidants into your body that can help your liver process toxins and detoxify your body.

Many people do not eat enough fruits and vegetables. It is recommended to eat 6 to 8 vegetables daily. It takes approximately 6 servings of vegetables to make a glass of fresh raw vegetable juice. One glass of fresh homemade juice will meet your daily recommended allowance for vegetables. It is easier to drink 6 raw whole vegetables than to eat them in one sitting. Juicing has great benefits.

Granny Smith AppleCredit:

What Vegetables Are the Best for Juicing?

Vegetables That Are Optimal

There are several vegetables that should be juiced regularly to help the body take in missing minerals and vitamins, help to aid digestion, fortify the body with antioxidants to help remove free radicals and detoxify the body. Carrots, leafy green vegetables, cruciferous vegetables, and tomatoes are some of the best vegetables available for juicing.

It is important to note that cruciferous vegetables like broccoli and green leafy vegetables like spinach may not be enjoyed readily by all because of their strong flavors. By adding a Granny Smith Apple to the juicing machine when juicing dark leafy green vegetables or cruciferous vegetables like broccoli, one can mask the taste of the strong flavors. Green apples are lower in sugars than other fruits and are beneficial to the skin. Apples are also high in fiber and contain Flavonoids. Flavonoids are antioxidants that help to prevent heart disease and stroke.

Cruciferous Vegetables:

Cruciferous vegetables are vegetables including broccoli, Bok choy, Brussels sprouts, cauliflower and cabbage. They take on the name cruciferous because their four leaves resemble a cross. They are high in vitamin C and fiber. Cabbage helps to aid ulcers while all cruciferous vegetables play a role in the prevention of cancer.  Broccoli contains chlorophyll which helps to regulate insulin and blood sugar.


Carrots can become the main staple for juicing since organic carrots are readily available and inexpensive.  Also, carrots take on a sweetness when juiced and can mask flavors from vegetables that family members dislike. This is particularly important when juicing for picky children. Carrots provide vitamin A or retinol which supports the health of your eye particularly the retina. Vitamin A also plays a part by protecting the skin and helping it to age gracefully. Carrots have a high beta carotene content. Beta carotene is the antioxidant that lets carrots be great for your skin, your brain, fighting cancer cells, protecting arteries, fighting infections and boosting the immune system.

Leafy Green Vegetables:

Leafy green vegetables add that nutritional punch to a diet that may be lacking in vitamins and minerals. Leafy green vegetables supply vitamin C, E, B vitamins and vitamin K. Vitamin K plays an important role in the body as it helps to relieve inflammation, helps to prevent osteoporosis, regulates blood clots and may help to prevent arthritis and diabetes. Vitamin K is fat soluble. This means your body will use it optimally when a little fat is added to your juicing routine. Add a tiny amount of organic flax seed oil to your juice. The flax seed oil will help you to absorb the vitamin K and will give you a beneficial dose of Omega-3 and Omega-6. Use spinach, kale, green leaf and red leaf lettuce, collard greens and dandelion greens in your juicer. Add a tomato to make the taste more palatable or a green apple. Juicing herbs like parsley, basil and cilantro not only make your juice tastier but the herbs supply chlorophyll which may help with iron absorption. Chlorophyll is especially beneficial if you suffer from anemia.


The tomato is filled with Lycopene. Lycopene is actually the amino acid that lends to a tomatoes' deep red color. Free radicals can be flushed from the system with just a daily glass of fresh tomato juice. Lycopene plays an important part in protecting the cells from cancer and may protect a body from heart disease. Combine tomatoes with cilantro and carrots for a mexican inspired healthy juice or combine spinach, basil and tomato for an italian juice inspiration. Lycopene is not produced naturally in the body. Drinking fresh raw tomato juice can help your body get enough lycopene to be beneficial.