Which juicer is good for at home?

Juice properly - the juice bar for at home

The fact that freshly squeezed juice beats the bottles from the supermarket in terms of taste and content is not exactly a well-kept secret.

And yet our kitchen is not necessarily known as a juice shop. We simply have very limited space on our work surfaces, cleaning was quite tedious with most of the juicers tested so far and then of course it also takes a lot longer to prepare fresh fruit and vegetables first and then to juice them.

Open the fridge - take out the bottle - pour juice into the glass. Oh how comfortable. And if it should be fresher, everything is thrown into the blender and mashed into a smoothie ...

... until smoothies are somehow "over" or the pureed apple somehow reminds more of baby food than a refreshing, ice-cold drink.

So we really felt like juicing again and as practical coincidence would have it, our friends from Pansasonic made the MJ-L500 available to us for this.

Which juicer is the right one?

As always, there is the right device for (almost) everything and everyone. For example, do you have a large allotment garden with apple trees and want to make lots of apple juice that has a long shelf life? Then you've definitely come to the right place with a steam extractor.

Most of them, like us, will be interested in the freshly squeezed juices in between.

Centrifugal juicers and so-called slow juicers are available for the production of freshly squeezed juices in smaller quantities, which do not have a long shelf life.

The centrifuge produces the juice at a high number of revolutions, so that when juicing, due to the heat that inevitably arises, significant nutrients are lost. Slow juicers grind fruits and vegetables slowly without creating heat. Cold juicing is therefore the gentlest way to produce fresh, healthy juices.

Which fruits and vegetables are best for juicing?

The most important thing in juicing, besides the juicer, is of course the quality and correct use of fruits and vegetables.

It's kind of clear that you can't get that much juice out of a banana, right?

The fruit and vegetable varieties that are particularly suitable as a basis for juice are those that produce a lot of liquid and volume and are not too sweet.

For example:

  • Citrus fruits (oranges, lemons, limes, grapefruits)
  • Apples
  • Cucumber
  • Carrots
  • Celery etc.

But be careful: In order to get the maximum health benefits from the juice, it is an advantage not only to squeeze sweet fruits. Sure, it tastes more pleasant at first, but the good enzymes, vitamins and nutrients are then, unfortunately, put in the shade by the high fructose content.

So just try replacing some of the sweet fruit ingredients with delicious greens such as baby spinach, lettuce, kale, fresh herbs such as parsley and healthy refinements such as ginger and mint.

A mixing ratio of around 80% vegetables and 20% fruit is a good guide.

You can easily develop a less sweet taste and after a while you will definitely prefer the more subtle or even more bitter flavors to the sweet ones. Promised!

preparation

Depending on the size of the juicer opening, the fruit and vegetables need to be trimmed and prepared a little.

Citrus fruits are peeled - if you are brave and buy in super organic quality, you can leave one or the other peel on for the extra citrus-fruity aroma. Tastes exciting!

The cores of apples, pears etc. can be removed or processed - as you prefer.

Everything organic or what?

Especially when it comes to juicing, it's about getting the concentrated load of good ingredients from the respective fruit and vegetables. So I can do without pesticides & Co. in my freshly squeezed juice.

If you cannot or can not only use organic ingredients, make sure to buy organic quality at least for certain fruits and vegetables. The most popular varieties such as cucumbers, tomatoes, apples and strawberries are unfortunately the absolute front runners in terms of pesticide pollution.

You can find a good overview of particularly contaminated conventional foods, for example, on this list from the American non-profit organization Environmental Working Group.

For your large fruit and vegetable purchases, it is best to find a health food store you trust and pay particular attention to regional and seasonal offers. The weekly market is also ideal for this and over time you will find out when and where the best organic apples and beets can be found.

how long can freshly squeezed juice keep?

It is best, of course, to drink the fresh juice straight away, because then all the nutrients are retained. As soon as oxygen reaches the juice, it oxidizes and gradually loses its power. This happens particularly quickly with chlorophyll-containing, i.e. green, juices.

But as the stressful everyday life wants, you may not get to throw the juicer on every day. In this case, you can keep your juice in tightly closed, clean glass bottles in the refrigerator for up to 3 days. Unfortunately, it is then no longer as rich in vitamins, but still delicious!

Is juicing expensive?

Admittedly, good, high-quality juice is unfortunately not cheap to produce at home either. And of course the quantities of organic fruits and vegetables that flow into a glass of freshly squeezed juice should not be underestimated.

However, I see people running into hip juice shops every day to buy conventional juices for € 6 per (plastic) cup. In comparison, the high-quality organic raw juice from the local juice bar doesn't come off so badly.

Juice vs. smoothie

There are certain fruits and vegetables, such as apples, carrots or even beetroot, which can only be added to a smoothie in very small quantities so that the “baby porridge” already mentioned does not end up.

When juicing, on the other hand, only the liquid ends up in the glass, the vegetable fibers that turn some smoothies into pulp are separated from the juice as so-called pomace when pressing.

Sure, with the smoothie there is no “waste”, everything is recycled and it is much faster overall. However, the marc that remains after juicing can still be cheated into many a recipe, such as in cakes, bread, vegetable patties or in the morning muesli. If there are no mountains, recycling is not a problem.

But what is better now? Juice or smoothie? Opinions are divided here and we have found umpteen different opinions on it. On the one hand, it seems logical to me that the nutrient density must be higher than in a glass of juice at the same amount Smoothie, because when juicing you squeeze the pure liquid from a lot more fruits and vegetables. After all, there is still very filling fiber in the smoothie and it has to be enriched with water to dilute.

The smoothie fraction is certain, however, that the nutrient density of a green smoothie cannot be topped and that it is precisely the vital substances that are only broken down by pureeing.

The fact is that both variants are healthy and tasty and, for me, represent two completely different types of preparation with individual recipes. A carrot-apple-ginger mixture will always taste better from the juicer, I actually prefer the classic green combination from the blender.


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