Juicing Day 2: The power of lemon
- 1 lemon
- 2 whole carrots
- 4 celery stalks
- 4 plum tomatoes
Makes: 12 oz.
This one was good! The lemon was an inspiration; the tartness really kicks up the flavor and replaces the need for salt. The carrots add a dash of sweetness in lieu of using fruit. Yummy – and with no added salt or sugar.
Side note: I was very proud of myself for getting my juice on today. The machine was also easier today to assemble and disassemble for cleaning. I did get juice on the floor, but nothing on the ceiling, so I think we’re doing well.
I got nerdy and looked up the most impactful vitamin intake* from these foods:
- 100 g of lemon (about 1) yields:
- 88% of RDA Vitamin C (53 mg)
- calories 30
- 200 g carrot (about 2):
- a whopping 660% RDA Vitamin A (33,000 IU)
- 20% RDA Vitamin C (12 mg)
- 18% Potassium (640 mg)
- 32% Vitamin K (16.4 mcg)
- also some B6, Folate, Vitamin E, Thiamin, Manganese
- calories 80
- 200 g of celery (roughly 4 stalks, though this can vary)
- 18% RDA Folate (72 mg)
- 72% RDA Vitamin K (60 mg)
- 14% RDA Potassium (520 mg)
- 6% RDA Magnesium (22 mg)
- calories = 30
- 300 g tomatoes (about 4 plums)
- 51% RDA Vitamin A (1700 IU)
- 69% RDA Vitamin C (42 mcg)
- 21% RDA Potassium (700 mg)
- calories = 56
- Total Calories: About 200 – a lot of nutritional bang for your buck!
*Info estimated with help from MyFood App. I can’t vouch for this being exact, especially given the wide range of sizes of veggies, but I like getting even an rough approximation.