Is eating juice of green vegetables as healthy as eating them? Click here to know

Be aware that cooking vegetables can result in a loss of nutrients if they are cooked in boiling water at high temperatures. Cooking vegetables can destroy up to 30% of their nutrients, and cooking with water can increase losses by up to 20%. Potassium, vitamin C, folate, and B vitamins are among the most sensitive nutrients to be lost during cooking.

May protect against a wide range of degenerative diseases including diabetes, obesity, heart disease, Alzheimer's disease, Parkinson's disease, and possibly cancer. People who drank three or more servings of fruit and vegetable juices per week were significantly less likely to develop symptoms of Alzheimer's after 10 years than those who drank one serving per week.

Not to mention, apart from providing vital nutrition to the body, vegetable juices also maintain optimum water levels, which helps in keeping the body hydrated and filling a part of your daily water requirement.

A healthy alternative to fruit juices and sweetened drinks

Compared to fruit juices, vegetable juices are low in sugar and empty calories while high in important nutrients, allowing you to drink them several times a day without worrying about your blood sugar levels. Instead of drinking fruit juice or sugar-laden fizzy drinks, try a vegetable juice of your choice to quench your thirst.

Juicing is a quick, easy, practical, and enjoyable way to get more green vegetables into your diet and increase your vitamin intake. It also retains all the nutrients and makes them highly bioavailable.

A wide range of green vegetables and herbs can be juiced. By combining the food components of vegetables, you can create a drink that's packed with healthy fiber and will keep you full for longer.