Vegetable juices

Press, Volume CXII, Issue 33046, 13 October 1972, Page 7

Vegetable juices

There are many ways in which vegetables (and fruit) can be utilised. The best way, however, to retain and absorb their health-giving vitamins is to eat them raw. But not all may be found to be agreeable in this way. In consequence experimentation is called for. One of the most popular and increasingly common ways now of consuming vegetables is to drink them.

With the aid of a grinder, or better still an electric juice extractor, it is possible to convert virtually any vegetable into juice. The flavour can be tempered to suit by blending with other extracts, either vegetable or fruit. The most important thing in preparation is speed: freshness of the commodity, rapidity in cleaning in running water and processing for juice followed by the minimum of delay in consumption. Peeling should be avoided wherever possible. All this helps to retain as much of the available vitamins, predominantly B and C, as possible. Juice which is to be held or remains afterwards should be placed in a receptacle with a top to it and stored in the refrigerator until required. Carrot juice is amongst the most popular vegetable juices and its very high content in vitamins A, B and C needs no extolling. Another nutritious drink is celery Juice which is often blended with lemon juice. This drifik is said to bring relief to rheumatic patients. Other favourites include cabbage, tomato and parsley.