Vegetable juicing can also be used as an "unheated" cooking method. In this process, most water-soluble nutrients are removed from the juice, while insoluble dietary fiber is left in the residue. Because many minerals go with cellulose, many remain in slag. In the food composition database of USDA, the cellulose content of 100g carrot juice is 0.8g, while that of 100g carrot juice is 2.8g. Considering that100g carrot juice cannot be squeezed out, we can clearly see the difference between them.

There are some phytochemicals in the "beneficial ingredients" of vegetables, including many antioxidants, which are very sensitive to oxygen. Fully released in the process of juicing, it will be oxidized by oxygen. A typical example is vitamin C. Different vegetables and juicing methods will have different degrees of loss.

Some vegetable juices are "beaten" instead of "squeezed", that is, residues are retained. Such vegetable juice should be called "vegetable paste" or "vegetable paste" more accurately, which is equivalent to replacing the work that should have been undertaken by teeth with a beater in advance. Compared with vegetable juice, it avoids the loss of cellulose and minerals, but the problem of oxidation loss still exists.

Vegetable juice is a way of eating raw. Compared with heating cooking, it may lose less antioxidant components. However, there are several problems faced by raw food, which are basically powerless. However, juiced or beaten vegetables will not produce harmful substances after all, and the nutrients in vegetables are not fully utilized, which can be made up by eating more.

Juicing or beating is more convenient than cooking, and many people prefer their taste. For vegetables that are inconvenient to cook, or people who don't like vegetables in the first place, it is meaningful if juicing or pulping can increase the consumption of vegetables.

But the "vegetable juice" mentioned here is fresh and pure vegetable juice, and no other ingredients are added. Some vegetable juices sold in the market must be processed and seasoned before they can be tasted and preserved. It is better to eat fresh vegetables directly if you drink them.

In short, as a way of eating vegetables, there is nothing wrong with juicing, and beating is better than juicing. But they are just a way of eating vegetables. Compared with other ways of eating, they will not have much additional effect on "losing weight", "beautifying" and "preventing and treating diseases". The key to health is to eat more vegetables and all kinds of vegetables.

I hope I can help you!