Human nutrition is possible only if sufficient numbers in its diet of plant foods, most of which should be fruits and vegetables.
However, providing year-round fresh fruit and vegetables can not be partly due to imperfect methods of storage and lack of modern storage facilities, but mainly because of the extremely active physiological processes occurring in them, which leads to rapid deterioration. For a long time, fruits and vegetables can be stored in processed form. Fruit and vegetable juices - a rich source of sugars: glucose, fructose, sucrose, maltose, raffinose, tselobiozy, galactose. The juices of pome fruits (apples, pears, quince) dominates fructose, of stone (peaches, apricots, plums, cherries, etc.) - glucose and sucrose. In berry juices high content of glucose and fructose and - sucrose.
Proteins and fats in the juices are in small quantities and have no practical significance. The main value of vegetable juices - in a rich and balanced content of biologically active substances: vitamins, organic acids, essential oils, mineral elements. Fruit juices contain organic acids - malic, citric, tartaric, succinic, salicylic, benzoic, etc. Most of the fruit phenolcarbonate juices contain acids, including chlorogenic, which have medicinal properties. Of great importance in human nutrition have pectic substances found in vegetables and fruits. Pectins contribute to the removal from the body of toxic substances, under their influence, improves intestinal microflora. Juices contain a significant amount of pectin,% of raw material: apple 0,6-1,5, 0,8-1,6 plum, apricot 0,5-1,2; blackcurrant 1-2,0. In juices mineral substances are easily digestible for the body, in the form of salts of the basic nature of what is needed to maintain the alkalinity of the blood: macro elements - potassium, phosphorus, calcium, sodium, magnesium, silicon, chlorine, manganese, micronutrients - iron, zinc, copper, iodine, barium, molybdenum, cobalt, etc. The physiology of nutrition and restore the normal functioning of the organism play an important role contained in the juices and vitamins.
Vitamin A (retinol) - a fat-soluble. In fruits and vegetables contain provitamin A - carotene. Daily demand - 4-5 mg. With a lack of vitamin slows down bone growth, reduced resistance to colds organism develops "blindness", is deteriorating protein and fat metabolism.
Vitamin B1 (thiamin) - water-soluble. Daily demand - 2-3 mg. With a lack of vitamin interferes with the normal activity of the nervous system, increases fatigue, which the heart muscle, arise or intensify attacks of sciatica.
Vitamin B2 (riboflavin) - water-soluble. Daily demand - 2-3 mg. With a lack of vitamin slower growth in children, a person loses weight, he quickly tired eyes, developed anemia.
Vitamin B3 (pantothenic acid) - water-soluble. Daily demand - 5-10 mg. With a lack of vitamin disturbed digestion of food, the normal state of the nervous system. Appears inflammation of the skin, premature graying occurs.
Vitamin B6 (pyridoxine) - water-soluble. Daily demand - 2-3 mg. With a lack of vitamin attacking nerve disorders, drowsiness, nausea, skin inflammation and conjunctivitis.
Vitamin B9 (folic acid) - water-soluble. Daily demand - 0,5 - 1 mg. With a lack of vitamin disturbed hematopoiesis, begins premature graying.
Vitamin B12 (cobalamin) - water-soluble. Daily demand - 0,0025-0,005 mg. With a lack of vitamin disrupted formation of proteins, there are neurological disorders, disease of the liver and pancreas.
Vitamin B15 (pangamic acid) - water-soluble. Daily demand - 2 mg. With a lack of vitamin enhanced pain with rheumatism and arthritis, nervous disorders occur.
Vitamin C (ascorbic acid) - water-soluble. Daily demand - 50-75 mg, at high physical loads - up to 100 mg. With a lack of vitamin there is a general weakness, lethargy, heart failure. Reduces resistance to various diseases. Attenuated kapillyaroukreplyayuschee effect of vitamin R. developed caries, teeth become loose and fall out.
Vitamin E (tocopherol) - water-soluble. Daily demand - 20-25 mg. With a lack of vitamin A muscle weakness appears to be increasing cardio-vascular diseases, nervous disorders.
Vitamin H (biotin) - water-soluble. Daily demand - 0,3-0,5 mg. With a lack of vitamin observed skin diseases, lack of appetite, drowsiness, alopecia.
Vitamin K (fitohinon) - zhirovodorastvorimy. Daily demand - 10 mg. With a lack of vitamin hemorrhage occur in the skin, muscles, prolonged bleeding from the nose, broken perestaltika intestines.
Vitamin P (biologically active polyphenols - catechins, flafonoly, etc.) - water-soluble. Daily demand 100 mg. With a lack of vitamin increases the fragility and permeability of blood capillaries, increasing the formation of ulcers, disturbed thyroid activity. Weaken the effect of vitamin C.
Vitamin PP (nicotinic acid) - water-soluble. Daily demand, 15-25 mg. With a lack of vitamin arise irritability, insomnia, headache and dizziness, weakness, gastrointestinal disorders.
Vitamin U (S-metilmetionin)-water-soluble. Daily demand - 250 mg. Prevents the development of gastritis, ulcers, speeds the healing of wounds.
Inositol - a water-soluble. The daily demand - 1000 mg. Stimulates bowel function, favorably affects the state of the nervous system. Essential for normal functioning of the heart muscle and nerve tissue of the brain.
The content of vitamins in the juice is in direct proportion to their content in raw materials (fruits and vegetables) and on the observance of the technological requirements for processing. Good juice obtained from fresh, just ripe, healthy materials. However, this basic rule in practice often forget and use the juice for cooking residues, especially frequently fruit and berries, ie out of whole fresh fruits prepare compote, jam, and of what remains (with dented, crushed, over-ripe) - juice. The rapid destruction of the vitamins may indicate the following example. In the freshly collected whole strawberries contain an average of 40 mg% of vitamin C. The juice as it will remain 15 - 20 mg%, as in the process of technological operations are unavoidable losses due to oxidation. If whole fresh berries polezhat at room temperature for 6-8 h, the vitamin C content in them will decrease by about half. In the crushed berries oxidation of ascorbic acid and other biologically active compounds is even faster. Therefore, beginners and experienced housewives should firmly grasp the potential for quality processed products can be obtained only from high quality raw materials! This primarily refers to the juice, which, like any other food processing juicy vegetable raw materials, manufacturing technology, subject to retain its medicinal and nutritional properties. Vegetable juices have healing properties, regulate blood pressure, contribute to treatment of the digestive tract, colds, and importantly they are an excellent preventative tool in combating various diseases.
Grape juice contains, mg%: Vitamin R (catechins leykoantotsiany in colored - anthocyanins) - 280-400; vitamin B9 (folic acid) - 0,25; fillohinon (vitamin C) - 0,5-2, trace elements (iron , manganese, copper) - 3,5-4,6. Useful for anemia, cardiovascular diseases, diuree etc.
Apple juice contains, mg%: Vitamin C - 3-8 and P - 200-900, chlorogenic acid - 5-50, iron and potassium, inositol - 10-18. Juice with pulp contains an average of 1% of pectin substances. Positive effect on the bowels, useful in nephritis and gout.
Pear juice contains, mg%: chlorogenic acid - 20-50, arbutin - 5-15, sugar, R-active substances - 50-300, Vitamin C - 2-5. Juice with pulp contains 0,5 - 0,7% pectin. Used to treat bowel, with anemia and other diseases.
Quince juice contains, mg%: Vitamin C - 5-10, P-asset-ing connection - 200-600, chlorogenic acid - 20-80. Juice with pulp contains 0,7-0,8% pectin. Useful for metabolic disorders, intestinal diseases.
Cherry juice contains, mg%: Vitamin C - 6-10, vitamin P - 1 -1.5%, Vitamin B9 - 1 -1.5 and about the same B2, iron - 0,05-0,1, as well as organic acids and sugars.
Plum juice contains, mg%: Vitamin C - 2-4, vitamin P (a juice from the plums with dark skin) - 80-200, vitamin B2 - 0,2-0,3, iron - to 1,5. Juices from plums with yellow flesh contain 0,1-0,5 mg% of carotene, sorbitol. Juice with pulp is rich in pectin. Regulates the activity of the gastrointestinal tract.
Apricot juice contains, mg%: Vitamin C - 2-10, P - 20-100, carotene (provitamin A) - 0,2-1,2, as well as mineral elements, sugars, organic acids. Required in anemia, diseases of the cardiovascular system.
Peach juice contains, mg%: Vitamin C - 2-6, P - 30-80, B2 - 0,1-0,5, E - 1-3. Juice from peaches with orange pulp containing up to 0,6 mg% carotenoids. Of the mineral elements - a significant amount (1-3 mg%) of iron, manganese and copper.
Citrus juice contains: orange and lemon 30 - 35 mg% vitamin C, tangerine and grapefruit -10 - 15. In the orange juice in large quantities contains carotene (0,2-0,5 mg%), many organic acids, phytoncides, carbohydrates. It also contains a lot of inositol (up to 100 mg%). Very useful for children, is used in dietetic foods, in the treatment of angina, etc.
Blackcurrant juice, as well as berries of black currant, consider multivitamin product. It contains, mg%: ascorbic acid - 40-80, P-active compounds - 400-800, B9 - 0,04-0,09, K1 - 0,3-0,6, coumarin - 0,2 - 0, 8, iron up to 1.5 and other useful substances. Indispensable with anemia, a deficiency of vitamins in food.
Strawberry juice contains, mg%: ascorbic acid - 10-30, vitamin P - 200-600, B9 - 0,1 - 0,3. It also contains small amounts of vitamins B1, B2, E, K, carotenoids, and mineral elements. Is used in diet nutrition obese people, as well as anemic.
Raspberry juice contains, mg%: vitamin C - 2-15, P - 100-200, B9 - 0,1-0,2, coumarin - 0,3-0,9, iron - 1-2, salicylic acid - 0 ,5-1. Used for colds as a diaphoretic.
Aronievy (chernoplodnoryabinovy) juice contains, mg%: R-active compounds - 1000-1500, Vitamin C - 3-10, carotene - up to 0,6, vitamin K - 0,2-0,4 and small quantities of vitamins B2, B9, PP, E, coumarin, parasorbino-vuyu acid. It contains a large number of trace elements - iron, manganese, iodine. Useful for metabolic disorders, hypertension, atherosclerosis.
Ash juice contains: within the 5-7% sugars, carbohydrates, including sorbose, 2.3% organic acids, including tartaric, succinic and sorbic, vitamins, mg%: C - 40-120, P - 300-500 , carotene - 6-14, K - 0,4-0,5, E - 0,6-1,5, as well as trace elements. Especially rich in manganese and magnesium, essential oils. It is recommended for diabetics.
Barberry juice contains, mg%: alkaloid berberine - 5-30, vitamin C - 20-50, vitamin P - 100-500 and other useful substances. Useful for liver disease, is used in cocktails.
Snowball juice contains vitamins C (15-30 mg%), P (100-250 mg%), glycoside viburnin, which is particularly a lot of juice gorkoplodnyh Kalin, acetic, formic, isovalerianic, caprylic acid, manganese and zinc.
Juice from Schisandra contains vitamins C (300-500 mg%), P (500-800 mg%), glycoside shizandrin (2-4 mg%), essential oil (up to 0,3%).
Juice of sea buckthorn contains mg%: vitamin E - 2-8, K - 0,2 - 0,6, C - 20-40, choline - 10-40, carotenes - 0,8 - 1,5, R - active substances - 20-50, coumarin - 0,3-1, serotin - 1-3. The oil that is included in the composition of sea buckthorn juice, vitamins, there are unsaturated fatty acids (linoleic and linolenic), phytosterols (4-7 mg%).
Juice contains rosehip, mg%: Vitamin C - 100 - 600, P - 200-700, K1 - 0,2-0,5, E - 2-5, V2 - 0,05-0,1 and carotenes - 1 ,0-2, 5.
Juice of the black elderberry contains glycosides, including sambunigrin (attached to the bitterness of the juice), rutin, choline, carotenoids, organic acids - malic, valeric, acetic acid, chlorogenic, coffee and amino acids. In addition, Buzinova juice contains 20-30 mg% of vitamin C.
The juice of blueberries contains P-active (300-500 mg%) and minerals. Vitamin C content ranges from 5-15 mg%.
Juice of blackberry wine and contains salicylic acid - 1,5-2%, vitamins, mg%: P - 150-200, PP - 0,6-0,8, K - 0,2-0,3, as well as small amounts of vitamins E, B1, potassium, magnesium, phosphorus.
Juice juneberry (prepared with pulp) contains, mg%: vitamin P - 400-700, C - 5-15, carotenoids - to 1, trace elements.
Blueberry juice contains, mg%: 0,2-0,6 pectic substances (juice with pulp), vitamin C - 5-20, B1 - 0.02, R2 - 0.04, PP - 0,2, P - 300 -500, carotene 0,7-1,2; minerals - iron - 6-10, phosphorus - 5.9, calcium - 7.9, copper - 0,05-0,08, magnesium - 1 -1.5 , manganese - 2-3, zinc - 0.2. Used in treatment of gastro-intestinal tract.
Juice from hawthorn (especially the juice with pulp) contains, mg%: carotenes - 2-10, vitamin C - 5-30, flavonoids (vitamin P) - 1,5-2, as well as citric and tartaric acid, choline, sorbitol, sitosterol, essential oils, tannins and dyes. Useful for heart disease, atherosclerosis.
Cowberry juice is rich in biologically active substances - vitamins C, E, provitamin A (carotene), glycosides vaktsininom, phytoncides contains 6-8% carbohydrates, up to 1,5-2% organic acids, including citric, malic, tartaric, benzoic acid, acetic acid, a lot of mineral salts.
Juice from the leaves of parsley contains mg%: Potassium - 500 - 600, sodium - 20-25, and magnesium - 30-35, phosphorus - 70-90, calcium - 190 - 200, and iron - 5-6, as well as vitamins B1 -- 0,08, B2 - 0.2, B6 - 0,1, PP - 0,6-0,8, P - 90-120 and carotene - 3-4. Useful for cardiovascular and renal diseases.
Cranberry juice is different from other juices high content of organic acids - 2.3%, including citric acid and benzoic; good combination of vitamins C and P and an abundance of trace elements - copper, manganese, molybdenum, and iron.
Tomato juice contains, mg% carotene - up to 2, ascorbic acid - 10-30 and vitamin PP (nicotinic acid) - 0,4-0,5, as well as thiamin (vitamin B1) - 0,04, riboflavin (vitamin B2 ) - 0,05, phosphorus, calcium, iron and other minerals - 0,3-0,4. It is used in the diet in the treatment of obesity.
Watermelon juice contains carbohydrates - 5-8%, in small amounts of vitamins A, B12, C (2-6 mg%), mineral substances. Used in the treatment of kidney disease.
Melon juice is useful primarily because of the nicotine content in it (vitamin PP), and folic (vitamin B12) acids, inositol (up to 120 mg%), iron, sugars, ascorbic acid.
However, providing year-round fresh fruit and vegetables can not be partly due to imperfect methods of storage and lack of modern storage facilities, but mainly because of the extremely active physiological processes occurring in them, which leads to rapid deterioration. For a long time, fruits and vegetables can be stored in processed form. Fruit and vegetable juices - a rich source of sugars: glucose, fructose, sucrose, maltose, raffinose, tselobiozy, galactose. The juices of pome fruits (apples, pears, quince) dominates fructose, of stone (peaches, apricots, plums, cherries, etc.) - glucose and sucrose. In berry juices high content of glucose and fructose and - sucrose.
Proteins and fats in the juices are in small quantities and have no practical significance. The main value of vegetable juices - in a rich and balanced content of biologically active substances: vitamins, organic acids, essential oils, mineral elements. Fruit juices contain organic acids - malic, citric, tartaric, succinic, salicylic, benzoic, etc. Most of the fruit phenolcarbonate juices contain acids, including chlorogenic, which have medicinal properties. Of great importance in human nutrition have pectic substances found in vegetables and fruits. Pectins contribute to the removal from the body of toxic substances, under their influence, improves intestinal microflora. Juices contain a significant amount of pectin,% of raw material: apple 0,6-1,5, 0,8-1,6 plum, apricot 0,5-1,2; blackcurrant 1-2,0. In juices mineral substances are easily digestible for the body, in the form of salts of the basic nature of what is needed to maintain the alkalinity of the blood: macro elements - potassium, phosphorus, calcium, sodium, magnesium, silicon, chlorine, manganese, micronutrients - iron, zinc, copper, iodine, barium, molybdenum, cobalt, etc. The physiology of nutrition and restore the normal functioning of the organism play an important role contained in the juices and vitamins.
Vitamin A (retinol) - a fat-soluble. In fruits and vegetables contain provitamin A - carotene. Daily demand - 4-5 mg. With a lack of vitamin slows down bone growth, reduced resistance to colds organism develops "blindness", is deteriorating protein and fat metabolism.
Vitamin B1 (thiamin) - water-soluble. Daily demand - 2-3 mg. With a lack of vitamin interferes with the normal activity of the nervous system, increases fatigue, which the heart muscle, arise or intensify attacks of sciatica.
Vitamin B2 (riboflavin) - water-soluble. Daily demand - 2-3 mg. With a lack of vitamin slower growth in children, a person loses weight, he quickly tired eyes, developed anemia.
Vitamin B3 (pantothenic acid) - water-soluble. Daily demand - 5-10 mg. With a lack of vitamin disturbed digestion of food, the normal state of the nervous system. Appears inflammation of the skin, premature graying occurs.
Vitamin B6 (pyridoxine) - water-soluble. Daily demand - 2-3 mg. With a lack of vitamin attacking nerve disorders, drowsiness, nausea, skin inflammation and conjunctivitis.
Vitamin B9 (folic acid) - water-soluble. Daily demand - 0,5 - 1 mg. With a lack of vitamin disturbed hematopoiesis, begins premature graying.
Vitamin B12 (cobalamin) - water-soluble. Daily demand - 0,0025-0,005 mg. With a lack of vitamin disrupted formation of proteins, there are neurological disorders, disease of the liver and pancreas.
Vitamin B15 (pangamic acid) - water-soluble. Daily demand - 2 mg. With a lack of vitamin enhanced pain with rheumatism and arthritis, nervous disorders occur.
Vitamin C (ascorbic acid) - water-soluble. Daily demand - 50-75 mg, at high physical loads - up to 100 mg. With a lack of vitamin there is a general weakness, lethargy, heart failure. Reduces resistance to various diseases. Attenuated kapillyaroukreplyayuschee effect of vitamin R. developed caries, teeth become loose and fall out.
Vitamin E (tocopherol) - water-soluble. Daily demand - 20-25 mg. With a lack of vitamin A muscle weakness appears to be increasing cardio-vascular diseases, nervous disorders.
Vitamin H (biotin) - water-soluble. Daily demand - 0,3-0,5 mg. With a lack of vitamin observed skin diseases, lack of appetite, drowsiness, alopecia.
Vitamin K (fitohinon) - zhirovodorastvorimy. Daily demand - 10 mg. With a lack of vitamin hemorrhage occur in the skin, muscles, prolonged bleeding from the nose, broken perestaltika intestines.
Vitamin P (biologically active polyphenols - catechins, flafonoly, etc.) - water-soluble. Daily demand 100 mg. With a lack of vitamin increases the fragility and permeability of blood capillaries, increasing the formation of ulcers, disturbed thyroid activity. Weaken the effect of vitamin C.
Vitamin PP (nicotinic acid) - water-soluble. Daily demand, 15-25 mg. With a lack of vitamin arise irritability, insomnia, headache and dizziness, weakness, gastrointestinal disorders.
Vitamin U (S-metilmetionin)-water-soluble. Daily demand - 250 mg. Prevents the development of gastritis, ulcers, speeds the healing of wounds.
Inositol - a water-soluble. The daily demand - 1000 mg. Stimulates bowel function, favorably affects the state of the nervous system. Essential for normal functioning of the heart muscle and nerve tissue of the brain.
The content of vitamins in the juice is in direct proportion to their content in raw materials (fruits and vegetables) and on the observance of the technological requirements for processing. Good juice obtained from fresh, just ripe, healthy materials. However, this basic rule in practice often forget and use the juice for cooking residues, especially frequently fruit and berries, ie out of whole fresh fruits prepare compote, jam, and of what remains (with dented, crushed, over-ripe) - juice. The rapid destruction of the vitamins may indicate the following example. In the freshly collected whole strawberries contain an average of 40 mg% of vitamin C. The juice as it will remain 15 - 20 mg%, as in the process of technological operations are unavoidable losses due to oxidation. If whole fresh berries polezhat at room temperature for 6-8 h, the vitamin C content in them will decrease by about half. In the crushed berries oxidation of ascorbic acid and other biologically active compounds is even faster. Therefore, beginners and experienced housewives should firmly grasp the potential for quality processed products can be obtained only from high quality raw materials! This primarily refers to the juice, which, like any other food processing juicy vegetable raw materials, manufacturing technology, subject to retain its medicinal and nutritional properties. Vegetable juices have healing properties, regulate blood pressure, contribute to treatment of the digestive tract, colds, and importantly they are an excellent preventative tool in combating various diseases.
Grape juice contains, mg%: Vitamin R (catechins leykoantotsiany in colored - anthocyanins) - 280-400; vitamin B9 (folic acid) - 0,25; fillohinon (vitamin C) - 0,5-2, trace elements (iron , manganese, copper) - 3,5-4,6. Useful for anemia, cardiovascular diseases, diuree etc.
Apple juice contains, mg%: Vitamin C - 3-8 and P - 200-900, chlorogenic acid - 5-50, iron and potassium, inositol - 10-18. Juice with pulp contains an average of 1% of pectin substances. Positive effect on the bowels, useful in nephritis and gout.
Pear juice contains, mg%: chlorogenic acid - 20-50, arbutin - 5-15, sugar, R-active substances - 50-300, Vitamin C - 2-5. Juice with pulp contains 0,5 - 0,7% pectin. Used to treat bowel, with anemia and other diseases.
Quince juice contains, mg%: Vitamin C - 5-10, P-asset-ing connection - 200-600, chlorogenic acid - 20-80. Juice with pulp contains 0,7-0,8% pectin. Useful for metabolic disorders, intestinal diseases.
Cherry juice contains, mg%: Vitamin C - 6-10, vitamin P - 1 -1.5%, Vitamin B9 - 1 -1.5 and about the same B2, iron - 0,05-0,1, as well as organic acids and sugars.
Plum juice contains, mg%: Vitamin C - 2-4, vitamin P (a juice from the plums with dark skin) - 80-200, vitamin B2 - 0,2-0,3, iron - to 1,5. Juices from plums with yellow flesh contain 0,1-0,5 mg% of carotene, sorbitol. Juice with pulp is rich in pectin. Regulates the activity of the gastrointestinal tract.
Apricot juice contains, mg%: Vitamin C - 2-10, P - 20-100, carotene (provitamin A) - 0,2-1,2, as well as mineral elements, sugars, organic acids. Required in anemia, diseases of the cardiovascular system.
Peach juice contains, mg%: Vitamin C - 2-6, P - 30-80, B2 - 0,1-0,5, E - 1-3. Juice from peaches with orange pulp containing up to 0,6 mg% carotenoids. Of the mineral elements - a significant amount (1-3 mg%) of iron, manganese and copper.
Citrus juice contains: orange and lemon 30 - 35 mg% vitamin C, tangerine and grapefruit -10 - 15. In the orange juice in large quantities contains carotene (0,2-0,5 mg%), many organic acids, phytoncides, carbohydrates. It also contains a lot of inositol (up to 100 mg%). Very useful for children, is used in dietetic foods, in the treatment of angina, etc.
Blackcurrant juice, as well as berries of black currant, consider multivitamin product. It contains, mg%: ascorbic acid - 40-80, P-active compounds - 400-800, B9 - 0,04-0,09, K1 - 0,3-0,6, coumarin - 0,2 - 0, 8, iron up to 1.5 and other useful substances. Indispensable with anemia, a deficiency of vitamins in food.
Strawberry juice contains, mg%: ascorbic acid - 10-30, vitamin P - 200-600, B9 - 0,1 - 0,3. It also contains small amounts of vitamins B1, B2, E, K, carotenoids, and mineral elements. Is used in diet nutrition obese people, as well as anemic.
Raspberry juice contains, mg%: vitamin C - 2-15, P - 100-200, B9 - 0,1-0,2, coumarin - 0,3-0,9, iron - 1-2, salicylic acid - 0 ,5-1. Used for colds as a diaphoretic.
Aronievy (chernoplodnoryabinovy) juice contains, mg%: R-active compounds - 1000-1500, Vitamin C - 3-10, carotene - up to 0,6, vitamin K - 0,2-0,4 and small quantities of vitamins B2, B9, PP, E, coumarin, parasorbino-vuyu acid. It contains a large number of trace elements - iron, manganese, iodine. Useful for metabolic disorders, hypertension, atherosclerosis.
Ash juice contains: within the 5-7% sugars, carbohydrates, including sorbose, 2.3% organic acids, including tartaric, succinic and sorbic, vitamins, mg%: C - 40-120, P - 300-500 , carotene - 6-14, K - 0,4-0,5, E - 0,6-1,5, as well as trace elements. Especially rich in manganese and magnesium, essential oils. It is recommended for diabetics.
Barberry juice contains, mg%: alkaloid berberine - 5-30, vitamin C - 20-50, vitamin P - 100-500 and other useful substances. Useful for liver disease, is used in cocktails.
Snowball juice contains vitamins C (15-30 mg%), P (100-250 mg%), glycoside viburnin, which is particularly a lot of juice gorkoplodnyh Kalin, acetic, formic, isovalerianic, caprylic acid, manganese and zinc.
Juice from Schisandra contains vitamins C (300-500 mg%), P (500-800 mg%), glycoside shizandrin (2-4 mg%), essential oil (up to 0,3%).
Juice of sea buckthorn contains mg%: vitamin E - 2-8, K - 0,2 - 0,6, C - 20-40, choline - 10-40, carotenes - 0,8 - 1,5, R - active substances - 20-50, coumarin - 0,3-1, serotin - 1-3. The oil that is included in the composition of sea buckthorn juice, vitamins, there are unsaturated fatty acids (linoleic and linolenic), phytosterols (4-7 mg%).
Juice contains rosehip, mg%: Vitamin C - 100 - 600, P - 200-700, K1 - 0,2-0,5, E - 2-5, V2 - 0,05-0,1 and carotenes - 1 ,0-2, 5.
Juice of the black elderberry contains glycosides, including sambunigrin (attached to the bitterness of the juice), rutin, choline, carotenoids, organic acids - malic, valeric, acetic acid, chlorogenic, coffee and amino acids. In addition, Buzinova juice contains 20-30 mg% of vitamin C.
The juice of blueberries contains P-active (300-500 mg%) and minerals. Vitamin C content ranges from 5-15 mg%.
Juice of blackberry wine and contains salicylic acid - 1,5-2%, vitamins, mg%: P - 150-200, PP - 0,6-0,8, K - 0,2-0,3, as well as small amounts of vitamins E, B1, potassium, magnesium, phosphorus.
Juice juneberry (prepared with pulp) contains, mg%: vitamin P - 400-700, C - 5-15, carotenoids - to 1, trace elements.
Blueberry juice contains, mg%: 0,2-0,6 pectic substances (juice with pulp), vitamin C - 5-20, B1 - 0.02, R2 - 0.04, PP - 0,2, P - 300 -500, carotene 0,7-1,2; minerals - iron - 6-10, phosphorus - 5.9, calcium - 7.9, copper - 0,05-0,08, magnesium - 1 -1.5 , manganese - 2-3, zinc - 0.2. Used in treatment of gastro-intestinal tract.
Juice from hawthorn (especially the juice with pulp) contains, mg%: carotenes - 2-10, vitamin C - 5-30, flavonoids (vitamin P) - 1,5-2, as well as citric and tartaric acid, choline, sorbitol, sitosterol, essential oils, tannins and dyes. Useful for heart disease, atherosclerosis.
Cowberry juice is rich in biologically active substances - vitamins C, E, provitamin A (carotene), glycosides vaktsininom, phytoncides contains 6-8% carbohydrates, up to 1,5-2% organic acids, including citric, malic, tartaric, benzoic acid, acetic acid, a lot of mineral salts.
Juice from the leaves of parsley contains mg%: Potassium - 500 - 600, sodium - 20-25, and magnesium - 30-35, phosphorus - 70-90, calcium - 190 - 200, and iron - 5-6, as well as vitamins B1 -- 0,08, B2 - 0.2, B6 - 0,1, PP - 0,6-0,8, P - 90-120 and carotene - 3-4. Useful for cardiovascular and renal diseases.
Cranberry juice is different from other juices high content of organic acids - 2.3%, including citric acid and benzoic; good combination of vitamins C and P and an abundance of trace elements - copper, manganese, molybdenum, and iron.
Tomato juice contains, mg% carotene - up to 2, ascorbic acid - 10-30 and vitamin PP (nicotinic acid) - 0,4-0,5, as well as thiamin (vitamin B1) - 0,04, riboflavin (vitamin B2 ) - 0,05, phosphorus, calcium, iron and other minerals - 0,3-0,4. It is used in the diet in the treatment of obesity.
Watermelon juice contains carbohydrates - 5-8%, in small amounts of vitamins A, B12, C (2-6 mg%), mineral substances. Used in the treatment of kidney disease.
Melon juice is useful primarily because of the nicotine content in it (vitamin PP), and folic (vitamin B12) acids, inositol (up to 120 mg%), iron, sugars, ascorbic acid.
