Preparation and nutritional value of cherry tomato mango juice

Have you ever had cherry tomato mango juice? The juice tastes very delicious. Let me introduce some knowledge about the juice to you. I hope you like it.

Cherry Tomato Mango Juice

Material

300g cherry tomatoes, 1 mango, 5g rock sugar, 200ml cold boiled water

How to make cherry tomato mango juice

1: Wash the mango, remove the skin and core, and then cut into small pieces.

2: Wash the cherry tomatoes, remove the stems, and cut them in half.

3: Pour the chopped mango, cherry tomatoes, rock sugar and cold boiled water into a juicer (I use a soy milk machine, which can also make juice)

, blend into juice.

4: Cherry tomatoes are another variety of tomatoes. They contain a lot of vitamin C, vitamin P, calcium, phosphorus, and iron. They can effectively lower cholesterol and prevent high blood pressure.

Nutritional information of cherry tomato mango juice

First of all, even if you drink the juice immediately after squeezing it, a considerable amount of nutrients will be lost. This is because the cells of fruits and vegetables have complex ultrastructures. It is like a unit with many rooms, each room has its own function, and the things in it are different, and they cannot be mixed together. For example, vitamin C must not meet with various oxidases, otherwise they will interact with each other. However, when squeezing juice, the high-speed rotating blades will destroy all the cells, and everything in them will be mixed together. In this way, vitamin C will encounter multiple oxidases and will naturally suffer heavy losses. An experiment done by my students showed that the destruction rate of vitamin C in cucumbers after juicing was as high as 80%, and similar results were found for tomatoes and Chinese cabbage.

In addition to vitamin C, antioxidant ingredients such as flavonoids and anthocyanins will also be lost to varying degrees. As for insoluble fiber, it will certainly not go into the juice. Insoluble elements such as calcium will also be left in the residue. If possible, it is best to eat the residue when drinking juice.

Many people don't know that in commercial production, fruit and vegetable juice is often blanched. In other words, fruits and vegetables need to be slightly blanched in boiling water to "kill" the oxidases and soften the tissues before juicing. This not only reduces the loss of vitamins and increases the juice yield, but also makes the juice bright in color and less likely to turn brown. Especially for vegetables that are not sour, such as carrots, greens, celery, and sweet corn, they must be blanched before juicing.

As for the feeling of fullness of whole vegetables and fruits, it cannot be retained no matter how you squeeze the juice. Therefore, it is better for dieters to eat them whole, and juicing is not an ideal choice.

If the juice is not boiled, it should be drunk immediately after juicing and cannot be stored. It can be said that the loss of vitamins and antioxidants is increasing with every minute. If the juice is boiled before juicing, the enzyme has been inactivated, so it should be OK to store it in the refrigerator for one day.