Vegetable juice

The slower speed of the masticating process is held to protect the vegetables from oxidation and heat (from friction), reducing nutrient breakdown.

Advocates of masticating juicers often cite the preservation of enzymes, though these are rarely specified and the claims are unsubstantiated by a body of academic support.

Commercial vegetable juices are commonly made from varying combinations of carrots, beets, pumpkin, and tomatoes.

Other popular items in vegetable juices are parsley, dandelion greens, kale, celery, fennel, and cucumbers.

Kale juice marketed as Aojiru in Japan has become well known for its purported health benefits and bitter taste.

[2] This is upheld by a 2006 study, which found that juices provide similar health benefits as whole vegetables in terms of reducing risks of cardiovascular disease and cancer although the authors noted "a lack of human data and contradictory findings hampered conclusions".