How much nutrition is left in pulp after juicing fruits and vegies?

[Nick]

This is a question I have been wanrting to ask. Anybody privy?
What is in the fiber?

[outsor]

I have always thought "juicing" a a fruitless, pun
intended, effort. It merely concentrates the sugar content
and leaves many nutrients in the pulp. What benefit is
claimed for it and how is it so important to throw away all
the goodies in the pulp?

[Mr. Natura]

Nick wrote:

> What is in the fiber?

Health :)

Actually, I rather think that there is probably something to
juicing. It is a method of separating nutrients from the
fiber, in lieu of cooking. I recall reading one abstract on
tomatoes that indicated juicing as an effective way of
increasing absorption of nutrients.

As a practical method, I think it fails. #1 it is expensive.
#2 The taste of carrot juice is extremely strong and terrible.
So, anything juiced probably tastes pretty bad without a lot
of added sugar of one type or another. And, #3 it makes the
negatives of food more capable of being easily assimilated as
it does with the positive nutrients.

[Ron Peters]

Nick wrote:
> This is a question I have been wanrting to ask. Anybody
> privy? What is in the fiber?

I couldn't find any exact analyis, but oranges have over 3
times the calcium content of orange juice. Each orange has
about 7 g of fiber. I am not sure whether the pectin stays
with the juice or the pulp when separated.

--
Ron

[Juhana Har]

outsor@citynet.net wrote:
: I have always thought "juicing" a a fruitless, pun intended,
: effort. It merely concentrates the sugar content and leaves
: many nutrients in the pulp. What benefit is claimed for it
: and how is it so important to throw away all the goodies in
: the pulp?

Sometimes juicing make sense. It is quite messy to eat
pomegranates and very few people would eat them enough to get
pronounced health benefits. Still the phytochemicals contained
in the fruits are present in the juice also.

--
Juhana

[Mr. Natura]

Ron Peterson wrote:

> Nick wrote:
> > This is a question I have been wanrting to ask. Anybody
> > privy? What is in the fiber?
>
> I couldn't find any exact analyis, but oranges have over 3
> times the calcium content of orange juice. Each orange has
> about 7 g of fiber. I am not sure whether the pectin stays
> with the juice or the pulp when separated.

Obviously, your facts are totally misleading.

#1 Just because a whole orange contains X amount of
#calcium doesn't
mean that all of that will become bioavailable upon eating it.

#2 Depends on how the juice was made. You can obviously
#make orange
juice without a 'juicer' that can make carrot juice. Not all
juicers are the same. Juicers really refers thoroughly
shredding the food item and then using a centrifugal spinning
force to separate liquids from the solids. Both steps in
juicing a carrot will obviously vary with each machine.
Juicers that cost over a $1,000 must obviously offer something
that $100 juicer wont do.

[Nick]

I just wanted to say that I consume most of the fiber from
what I do juice. For instance I make broccoli carrot salad. I
also juice lemons to eat the peel when I take vitamin C. My
cholesterol dropped to 135 for a while and when I added
exercize it went to 120. And I was eating poultry.