Everything about Vegetable Juice totally explained
Vegetable juice is a popular drink all over the world. Vegetable juice is an alternative to
fruit juice. Most commercial brands do however contain a large amount of
sodium.
If making vegetable juice at home, a juicer that can process vegetables will be needed. Unlike a citrus juicer or a blender, which are often used for making fruit juices, these types of juicers are considerably more complex, either employing a slow-geared grinding mechanism or a unit powered by centrifugal force to yield the juice. They also can be laborious to clean. However, if you're more health-conscious, using a blender is preferred because you'll be able to keep all of the fibers and nuturients from the vegetables.
Vegetable juice can't be made from every vegetable, unlike fruit juices which can be made from almost any edible fruit. Vegetable juices are usually made from
carrots,
beets,
pumpkin, and
tomatoes (the latter two are, botanically speaking, fruits - but in normal English are referred to as vegetables because in cooking they're treated more like vegetables than fruits). Other popular items in vegetable juices are
parsely,
dandelion greens,
kale,
celery,
cucumbers and sometimes,
lemon,
garlic and
ginger--which some people add for medicinal purposes.
In Asian cultures, mainly
Chinese culture,
Dioscorea opposita (known to some as Shanyao or Nagaimo) is also used for vegetable juices. They are used quite sparingly, however, for many Chinese consider
Dioscorea opposita to be a medicine rather than a vegetable.
Dioscorea opposita has played a major role in Chinese medicine, and it's an exceptional plant in the yam family. It doesn't require cooking before consumption.
Juices
Further Information
Get more info on 'Vegetable Juice'.
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