green leafy vegetables
Green leafy vegetables contain a variety of nutrients, including calcium, folate, potassium, and vitamins A and C. Spinach, kale, beet greens, dandelion greens, and collard greens are all good choices. Most vegetable juice recipes call for leafy greens mixed with other vegetables because they don't yield a lot of juice. Since many leafy vegetables have a bitter taste, blending them with sweet fruits, such as apples or kiwis, may result in a more appealing-tasting juice.
tomato
Tomatoes are a rich source of lycopene, an antioxidant that may protect against certain types of cancer, especially prostate cancer. They also contain vitamin C and potassium. Tomatoes are a good base for mixed vegetable juices because their flavor pairs well with other vegetables, including carrots, beets, celery, cucumbers, and green peppers.
radish
Carrots are a common vegetable juice ingredient and one that many people prefer to drink directly. The flavor of carrots blends beautifully with tomatoes, beets, leafy greens and cucumbers. Carrots are a good source of vitamin A, potassium, iron and several B vitamins.
celery
Celery has a high water content, making it ideal for making vegetable juices. Additionally, it contains magnesium and iron. Celery juice is less common as a stand-alone option but appears in many juice recipes, including those containing carrots, tomatoes, and cucumbers. Another benefit of juicing celery is that you can use the whole vegetable, increasing the nutrient content of the juice and simplifying the process: You don't need to peel or remove the stems, but instead can put the entire plant directly into the juicer.
beet
When juicing, beets give your juice an attractive color, but they're also packed with nutrients. Beets contain calcium, iron, potassium, choline, vitamin C and beta-carotene. Both beets and beet greens are healthy additions to vegetable juices, but pure beet juice is very concentrated and mixing it with other vegetable juices will dilute it. Good choices include carrots, tomatoes, cucumbers and leafy green vegetables.
