Many people don't know that it is often necessary to blanch fruits and vegetables when making fruit and vegetable juice in commercial production. In other words, the fruits and vegetables need to be scalded slightly in boiling water to "kill" those oxidases, or the tissues can be slightly reduced before juicing. This not only reduces the loss of vitamins, but also improves the juice yield, and the juice can be bright in color. Especially those vegetables without sour taste, such as carrots, vegetables, celery and fresh sweet corn, must be scalded before juicing.

It is best to drink freshly squeezed juice within 30 minutes.

If it is not boiled, it should be drunk immediately after juicing, and cannot be stored. It can be said that the loss of vitamins and antioxidants is increasing every minute. If the enzyme has been inactivated after boiling and juicing, it should be stored in the refrigerator for one day.

Don't use fruit and vegetable juice instead of fruits and vegetables.

Health experts suggest that it is best to eat a catty of vegetables every day, including 200 grams of dark green leafy vegetables. It is almost impossible to achieve this goal just by cooking vegetables.