Root Vegetable Juice
Root Vegetable Juice - With so much flavor, even veggie-haters can't resist this drink
Healthy, because
Even smarter
Nutritional values
The mixture is a real treat: while celery provides a lot of aroma and, thanks to its high potassium content, a slightly draining effect, parsnips score points with plenty of fibre, protein and calcium.
As "mutton carrot" or "catfish parsley", our ancestors knew the parsnips, which had been forgotten for a long time and were now back in fashion. And indeed, the root vegetable is similar in taste to both the carrot and the parsley root - although they are slightly sweeter and at the same time spicier.
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 141.2 μg | (235 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Kitchen utensils
Preparation steps
Rinse and peel carrots and cut into pieces.
Rinse and peel parsnips and cut into pieces.
Rinse celery and remove tough strings, if desired. Chop coarsely.
Rinse celery leaves and parsley and shake dry. Set aside some bright, tender celery and parsley leaves for garnish.
Rinse lemon with hot water, wipe dry and cut in half. Juice one half and thinly slice the other half. Using an electric juicer, extract juice from carrots, parsnips, remaining celery leaves and parsley. Fill a glass with ice cubes and pour in juice. Stir in lemon juice and sliced lemon. Garnish with reserved celery and parsley leaves and serve immediately.
