Carrot cucumber celery juice

Cut the vegetables into small cubes and juice them. Season the finished juice with a few drops of oil and a pinch of salt to taste.

The freshness of the cucumber, the slightly sweet taste of the carrot and the slight spiciness of the celery make this combination so special. A few drops of olive oil and a pinch of sea salt also add a touch of Mediterranean flavour. The carrot is especially known for its high beta-carotene content: With its 7.6mg, 100g of carrots contain a dose that far exceeds the daily recommendation of 2.0-4.0 mg. Beta-carotene is a provitamin A that has an antioxidant effect by scavenging harmful oxygen radicals. It can be converted in the body into biologically active retinol (vitamin A), which is important for the visual process as well as growth and nerve conduction. The body can make vitamin A from beta-carotene. It only uses as much from food as it can convert. An overdose is therefore not possible. Beta-carotene belongs to the carotenoids, which are secondary plant substances. TIP: In order to better absorb fat-soluble vitamins, juices containing carrots should always be supplemented with a few drops of a high-quality vegetable oil. Cold-pressed oils such as nut or olive oil are particularly suitable, as they enhance the taste of the juice. Cucumber is one of the foods rich in bases and thus ensures a balanced acid-base balance. This supports our body in preventing diseases such as rheumatism and gout. Its high water content ensures plenty of hydration in our body. In addition, cucumber is very low in calories. Celery has many secondary plant compounds that have a positive effect on our metabolism. Thanks to its high potassium content, celery is diuretic and is popular for detoxification.