Juicing Day 2: The power of lemon

Today I went for a V-8 inspired concoction, but it wound up as a V-4:

• 1 lemon
• 2 whole carrots
• 4 celery stalks
• 4 plum tomatoes

Makes: 12 oz.

This one was good!  The lemon was an inspiration; the tartness really kicks up the flavor and replaces the need for salt.  The carrots add a dash of sweetness in lieu of using fruit.  Yummy –  and with no added salt or sugar.

Side note: I was very proud of myself for getting my juice on today.  The machine was also easier today to assemble and disassemble for cleaning.  I did get juice on the floor, but nothing on the ceiling, so I think we’re doing well.

I got nerdy and looked up the most impactful vitamin intake* from these foods:

• 100 g of lemon (about 1) yields:
  • 88% of RDA Vitamin C (53 mg)
  • calories 30
• 200 g carrot (about 2):
  • a whopping 660% RDA Vitamin A  (33,000 IU)
  • 20% RDA Vitamin C (12 mg)
  • 18% Potassium (640 mg)
  • 32% Vitamin K (16.4 mcg)
  • also some B6, Folate, Vitamin E, Thiamin, Manganese
  • calories 80
• 200 g of celery (roughly 4 stalks, though this can vary)
  • 18% RDA Folate (72 mg)
  • 72% RDA Vitamin K (60 mg)
  • 14% RDA Potassium (520 mg)
  • 6% RDA Magnesium (22 mg)
  • calories = 30
• 300 g tomatoes (about 4 plums)
  • 51% RDA Vitamin A (1700 IU)
  • 69% RDA Vitamin C (42 mcg)
  • 21% RDA Potassium (700 mg)
  • calories = 56
• Total Calories: About 200 – a lot of nutritional bang for your buck!
  

*Info estimated with help from MyFood App.  I can’t vouch for this being exact, especially given the wide range of sizes of veggies, but I like getting even an rough approximation.