Ready to give juicing a whirl? It’s an easy way to get more fruits and veggies into your diet.
Before you get started, you should know a few things about what you can expect juicing to do for you, and what’s just hype.
The Biggest Advantage
“If you’re not big into fruits and vegetables, it’s a good way to get them in,” says nutritionist Jennifer Barr, RD, of Wilmington, DE. You should still eat fruits and vegetables, too, says Manuel Villacorta, RD, founder of Eating Free, a weight management program.
Aim to eat two whole fruits and three to four vegetables a day. Choose them in different colors, so you get a good mix of vitamins and minerals, Barr says.
When you juice, you don’t get the fiber that’s in whole fruits and vegetables. Juicing machines extract the juice and leave behind the pulp, which has fiber.
So you don’t miss out on the fiber, you can add some of the pulp back into the juice or use it in cooking.
Barr adds it to muffin batter, or to make broth for cooking soup, rice, and pasta. That’s “going the extra step to fortify your meals,” she says.
Do You Need a Juicing Machine?
Juicers can be expensive, ranging from $50 to $400. Some more expensive juicers will break down a lot of the fruit by grinding the core, rind, and seeds, Barr says.
You may not need a juicing machine to make juice. You can use a blender for most whole fruits or vegetables to keep the fiber. Add water if it becomes too thick, Villacorta says. You’ll want to remove seeds and rinds, and some skins.
Once your juice is ready, it’s best to drink it the same day you make it, for food safety. Wash your blender or juice machine thoroughly, so it’s ready for your next batch.
Watch the Calories
How many calories are in your juice? That depends on what’s in it.
“You could be taking up to four fruits, and now the calories start adding up. If you use vegetables to juice, the calories are a lot less. If they use mainly vegetables, add an apple or kiwi for flavor. Calories are a concern if it’s pure fruit juice,” Villacorta says.
This article, written by Anna Nguyen, originally appeared on WebMD.com