Ingredients for one juice
- a few drops
- olive oil
- a pinch
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 add a touch of Mediterranean flavour.
The carrot is best known for its high beta-carotene content: With its 7.6mg, 100g 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 intercepting harmful oxygen radicals. It can be converted in the body into biologically active retinol (vitamin A), which is important for vision, growth and nerve conduction. The body can build vitamin A from beta-carotene. It only uses as much of the food as it can convert. An overdose is therefore not possible. Beta-carotene belongs to the carotenoids which are classified as secondary plant substances.
TIP: In order to be able to take up fat-soluble Vitamine better, juices with carrot portion should be added always few drops of a high-quality vegetable oil. Particularly suitable are, for example, cold-pressed oils such as nut oil or olive oil, which support the taste of the juice.
The cucumber belongs to the alkaline-rich foods and thus ensures a balanced acid-base balance. This supports our body in the prevention of diseases such as rheumatism and gout. Its high water content provides our body with plenty of fluids. In addition, the cucumber is very low in calories.
Celery has many secondary plant substances which have a positive effect on our metabolism. Thanks to its high potassium content, celery is diuretic and is often used for purification.
Cut about 15 g each into smaller pieces and juice together. Finally add a few drops of olive oil and a pinch of salt.