There’s also evidence that certain compounds in fresh juice can function as prebiotics, which feed and support the growth of beneficial bacteria living in your digestive tract ( 7, 8, 9). Research suggests that eating leafy green vegetables daily may help reduce inflammation, heart disease risk, and your risk of age-related mental decline ( 5, 6). For example, Swiss chard and kale are packed with vitamins A and K, while wheatgrass supplies plenty of vitamin C and iron ( 2, 3, 4). Green veggies and their juices are excellent sources of several essential vitamins, minerals, and beneficial plant compounds. Green juice is not a substitute for a balanced and healthy diet, but it shares many of the benefits that come along with eating more fruits and vegetables. Fruit is often included to sweeten the final product. Green juice is made from various green vegetables and herbs. This process heats the juice to kill harmful bacteria and extend shelf life, but it may damage some of the heat-sensitive nutrients and plant compounds found in fresh juice ( 1). Moreover, many bottled green juices are pasteurized. Excess sugar intake is also linked to several adverse health effects. The most dedicated green juice drinkers prefer fresh, homemade juice, but you can buy it from specialty juice cafés too.Ĭommercial green juices are available as well, but some varieties contain added sugar, which reduces the drink’s nutrient density. Popular fruit options include apples, berries, kiwi, lemons, oranges, and grapefruit. Given that green juice tends to taste bitter, most recipes add small quantities of fruit - which may or may not be green - to sweeten it and improve its overall palatability.
There’s no official recipe, but common ingredients include celery, kale, Swiss chard, spinach, wheatgrass, cucumber, parsley, and mint. Green juice is a beverage made from the juices of green vegetables.
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