1. Use fresh fruits and vegetables, since they contain more fluid. Specific
preferred fruits are the following: pineapple, beetroot, celery stick, apple,
cucumber, carrot, spinach, melons, tomato, mandarin orange, grape, etc.
2. It is unnecessary to remove thin peels and skins. Only thick peels (e.g.,
those of oranges, pineapples or beetroots) need to be removed. Seeds (e.g.,
those of oranges) shall also be removed.
3. When extracting apples, the fruit density depends on the variety of
selected apple. For apples with more fluid, the fruit will be denser. Thus,
you can select the apple variety according to your requirements on fruit
density.
4. As fresh apple juice will quickly turn brown, you can add a few drops of
lemon juice to slow down this discoloring process.
5. Leaves and stems (e.g., lettuce) could be extracted in the Juicer for
juice.
6. It is inadvisable to put fruits containing starch, such as banana, pawpaw,
avocado, fig, and mango, into the Juicer for juice extraction.
The typical nutrient ingredient contained in fruits/vegetables are shown
below:
10
Fruit/Vegetable
Vitamin/Mineral
kcal
Apple
Vitamin C
200 gram = 150 kJ (36 kcal)
Apricot
Dietary fiber and potassium 30 gram = 85 kJ
（
20 kcal
）
Beet
Folic acid, dietary fiber,
Vitamin Cand potassium
160 gram = 190 kJ(45 kcal)
Blueberry
Vitamin C
125 gram = 295 kJ(70 kcal)
Chapter V. Tips for ingredientss Selection
