Energizing Breakfast
Apple-Vegetable Juice
with Beets
(4 votes)
(4 votes)
Apple-Vegetable Juice - A delicious energy kick for the morning
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
147
calories
Calories
Healthy, because
Even smarter
Nutritional values
Beetroot not only provides this juice's beautiful color, but also a ton of iron. The apples in this recipe provide vitamin C, while the beta-carotene in the fresh carrots helps to combat fatigue and lack of concentration.
Drink this juice as soon as you prepare it; the longer it sits, the less potent its minerals and vitamins become.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 3 carrots (about 3.5 ounces)
- 2 Apple (about 7 ounces)
- 2 Beets (about 5 ounces)
- ½ lemon
- 1 tsp extra virgin olive oil
Preparation
Kitchen utensils
2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Peeler, 1 Juicer, 1 Citrus juicer
Preparation steps
1.
Rinse carrots thoroughly and chop. Rinse apples, core and cut into quarters.
2.
Rinse beets thoroughly and peel using a vegetable peeler. Cut into quarters.
3.
Extract juice from the carrots, apples and beets with a juicer.
4.
Squeeze juice from the lemon and add 2 tablespoons lemon juice to carrot mixture. Stir in the oil and serve immediately.
