This combo knocks out all five food-color categories in one shot: green (celery) for phytochemicals such as lutein; red (beets) for phytochemicals such as lycopene; orange (carrots) for antioxidants, carotenoids, and bioflavonoids; white (eggplant) for phytochemicals such as allicin; and blue or purple (eggplant skin) for antioxidants such as anthocyanins and phenolics. Substitute two-thirds of a head of purple cabbage for the eggplant if you want a less spicy juice.
5-Color Vegetable Juice
Rate this recipe!
Instructions
- Trim and peel as you wish—or leave all vegetables as they are. Add to juicer and process. Use high setting if available.
Recipe Notes
Nutrition Facts
5-Color Vegetable Juice
Amount Per Serving
Calories 139
% Daily Value*
Sodium 197mg
8%
Total Carbohydrates 30g
10%
Protein 6g
12%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 139 cal, 4% fat cal, 1g fat, 0g sat fat, 0mg chol, 6g protein, 30g carb, 0g fiber, 197mg sodium
