Hi. I would like to enquire- what is the rough % of nutrients that are lost when you juice a fruit?
It varies widely based on the fruit variety and method of juicing. As a general assumption, however, you’re separating most of the fibrous, voluminous material of the plant from the water, sugar and other nutrients. One of the main benefits of fruits and vegetables -over other foods like meat or grains- is their fiber content & volume as a ratio to total calories. Said differently, they’re less calorie dense (generally) than other foods meaning you can really fill up on them. Take that aspect away and you’re left with water, fructose and a myriad of other vitamins and minerals in a more concentrated form. It depends on your nutritional needs when deciding if this is a good choice for you.
you mean as compared to when you eat the fruit whole?
this is a confusing question. depending on how you juice the fruit, of course, depends on how much you lose.
or, are you trying to determine the nutrient spoilage?or something?…
Did you blend the fruit and strain the juice? Use a masticating juicer? Squeeze the juice from the pulp?
How long has the juice been exposed to air? What temperature is it at? How acidic is the fruit? Any other ingredients in the juice?
You can imagine the variables involved here.
If I told you it was 50%, would that change your mind about juicing? Hey, it worked for the Fat, Sick, and Nearly Dead guy, but even he recommended juicing as a last resort.
Keep looking for your answer, but know the variables. When you start separating food into parts, you’re playing with chemistry.
Also, remember that nutrients are lost from the fruit as soon as its picked. A hefty percentage of nutrition is missing after the fruit hits the supermarket shelves, and that’s before you juice it. You might have better luck with frozen fruits if you want the least amount of loss.