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Color-Coded: Juicing by the Colors

6 months ago

juicing colors

Away with the soda! Keep your kids healthy by getting them hooked on fresh organic juice. Know which ingredients to buy with this simple juicing guide.

 

Juicing Tips

  1. Use a slow juicer especially if juicing green leafy vegetables to get the most juice and retain heat-sensitive enzymes and phytonutrients.
  2. Use organic produce as much as you can. Conventionally grown produce may contain chemical pesticide and fertilizer residue. Peel root crops and fruits if you’re not sure of its source.
  3. If you intend to juice more for consumption throughout the day, remove as much pulp as possible to prolong shelf life.

 

Red

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Red juices contain a lot of phytonutrients, which are known to help prevent heart disease, certain types of cancer, and macular degeneration. Red fruits and vegetables contain antocyanidins, betalains, calcium, ellagic acid, folate, hesperidin, lycopene, manganese, melatonin, potassium, protein and vitamin C.

 

Examples: red beets, cherry, cranberry, grape, pink grapefruit, pomegranate, pomelo, strawberry, tomato, watermelon

 

Orange

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Orange juices are bursting with beta carotene and carotenoids whose intake is linked to decreased breast, bladder, cervix and colon cancers. Orange produce contains alpha-carotene, B vitamins, beta carotene, beta cryptoxanthin, calcium, folate, hesperedin, lutein, magnesium, potassium, vitamins A and C, and zeaxanthin.

 

Examples: Carrot, chesa, durian, golden kiwis, orange, melon, squash, grapefruit

 

Yellow

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Yellow fruits and vegetables both contain phytonutrients lutein and zeaxanthin, which help prevent age-related macular degeneration. Yellow produce contains B vitamins, beta-carotene, folate, vitamin A and vitamin C.

 

Examples: Banana, butternut squash, goldenberries, lemon, papaya, peach, pineapple, potatoes, yellow capsicum (bell pepper), yellow ginger

 

Green

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The darker they are, the more packed they are with chlorophyll and antioxidants protecting human cells like they protect plant cells. Green produce contains

B Vitamins, beta carotene, calcium, EGCG (epigallocatechin gallate), fiber, folate, indoles, iron, isothiocyanates, lutein, protein, sulphoramphane, vitamin C and zeaxanthin.

 

Examples: Artichokes, avocado, broccoli, beans, celery, cucumber, green grapes, honeydew melons, kale (locally, kailan), lettuce, malunggay, peas, sayote, spinach, wheat grass

 

White

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White fruits and vegetables help maintain healthy bones, the circulatory system, arterial function, and fights heart disease and cancer. They contain allicin, EGCG (epigallocatechin gallate), indloes, glucosinolates, and quercetin.

 

Examples: Cauliflower, garlic, ginger, mushroom, onion, pear, almonds, chico, milk, chia seeds

 

Words by Rman Lorenzo Nepomuceno and Angelo Songco of Sugarleaf Organic Market and CafeĢ

Photographed by Zac Moran

 

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