Omega H3000B Guide page 10

SUGGESTIONS FOR CHOOSING PRODUCE
1. Produce that contains more juice include pineapples, beet roots, celery sticks, apples, cucumbers,
spinach, melons, tomatoes, oranges, grapes, etc.
2. It is not necessary to peel thin skinned produce. It is recommended to peel thick skinned
produce like oranges, pineapples and raw beet roots. The seeds of citrus fruits may cause a
bitter taste. Removing seeds is a personal preference.
3. Newly extracted apple juice will turn brown from oxidation. A couple of drops of lemon juice
may be added to slow down the oxidation process.
4. Leafy greens and wheatgrass may be used with this juice extractor.
5. The nutrients of ordinary vegetables and fruits are given in the table below.
FRUIT/VEGETABLE
APPLE
APRICOT
BEET
BLUEBERRY
BRUSSELS SPROUT
CABBAGE
CARROT
9
VITAMIN/MINERAL
VITAMIN C
RICH IN DIETARY FIBER AND CONTAINING K
A GOOD SOURCE OF FOLIC ACID,
DIETARY FIBER, VITAMIN C AND K
VITAMIN C
VITAMINS C, B, B6 AND E, FOLIC ACID
AND DIETARY FIBER
VITAMIN C, FOLIC ACID, K, VB6 AND
DIETARY FIBER
VITAMINS A, C AND B6 AND
DIETARY FIBER
QUANTITY/CALORIE
200G = 150KJ (72CAL)
30G = 85KJ (20CAL)
160G = 190KJ (45CAL)
125G = 295KJ (70CAL)
100G = 110KJ (26CAL)
100G = 110KJ (26CAL)
120G = 125KJ (30CAL).