Best Vegetables for Juicing

As evident from the name, juice vegetables can be used for making juice. They are a healthier juice option than fruits because vegetables contain less sugar and more fiber. 

But juicing vegetables may only produce palatable results if the ingredients have the correct taste and texture. It is also essential to combine suitable vegetables and fruits to complement each other and balance each other’s taste and nutritional value. Mixing things up also provides a greater variation in the daily juice regime, keeping things from getting monotonous.

Juice Vegetables

Different Types of Vegetables Commonly Used for Juicing

The table below lists some of the best vegetables for making juice in terms of taste and flavor.

Deciding on the healthiest vegetables for juicing is difficult because each offers different yet essential nutrients. Their amount in a juice typically varies based on the recipe. Still, knowing the calories present in each helps when combining them with other vegetables and fruits.

Name of VegetableCalories per 8 fl oz (240 ml)Taste and FlavorCombines Well With
Carrot80 kcalMild, sweet; balances stronger flavorsApples, oranges, ginger
Celery16 kcalClean, crisp; slightly pepperyCucumbers, apples, lemon
Beet100 kcalEarthy, sweet; sometimes slightly bitterApples, carrots, ginger, lemon
Cucumber16 kcalMild, refreshing; slightly sweetMint, cilantro, apples, lime
Spinach20 kcalMild, slightly earthyApples, pineapples, cucumbers, leafy greens
Kale36 kcalEarthy, slightly bitterApples, pears, pineapples, lemon
Tomato40 kcalSweet, tangy; can be savoryBasil, celery, bell peppers, carrots
Cabbage22 kcalMild, slightly pepperyApples, pears, ginger, lemon
Wheatgrass20 kcalEarthy, slightly sweetApples, oranges, cucumbers
Broccoli54 kcalMild, slightly bitterApples, lemons, ginger
Swiss Chard18 kcalSlightly bitter, earthyApples, pineapples, oranges
Parsley10 kcalFresh, slightly pepperyApples, lemon, cucumber, celery
Fennel28 kcalAnise-like, slightly sweetApples, oranges, pears, ginger
Radish18 kcalPeppery, slightly spicyCarrots, cucumbers, apples
Zucchini20 kcalMild, slightly sweetCucumbers, apples, lemon
Sweet Potato180 kcalSweet, earthyCarrots, cinnamon, nutmeg
Ginger18 kcal (1fl oz or 30 ml recommended daily serving)Spicy, pungentApples, carrots, citrus, pineapple
Bell Pepper24 kcalSweet, slightly tangyTomatoes, cucumbers, carrots
Watercress4 kcalPeppery, slightly bitterCucumbers, apples, lemon, mint
Asparagus20 kcalMild, slightly grassyCucumbers, lemon, parsley

The above list contains only the leafy greens most commonly used for juicing. It is worth noting that all leafy greens, such as lettuce, bok choy, and collard greens, are generally suitable for juicing and are often added to vegetable juices.

When vegetables are added to a juice, they can affect it in more ways than just adding to its taste and nutritional value. Vegetables with a high water content, like celery, cucumber, and zucchini, contribute to the fluid volume of the juice. The colorful carrots, beets, and spinach make the juices more vibrant and delicious.


Can you juice frozen vegetables?

Frozen vegetables are good for juicing as long as they are properly thawed. Juicing them while frozen can result in a slushie-like thickness and texture that would not taste like juice.

Does juicing vegetables remove nutrients?

A juicer’s job is to extract the juice from vegetables (and fruits) and separate it from pulp. While this preserves most of the vitamins, minerals, and other nutrients in a concentrated form, juicing removes the fibers in the pulp. So, juicing does remove some essential nutrients, and it should not replace whole vegetables in a balanced diet

What are the best juice vegetables for energy?

The high-calorie vegetables in the above chart, like carrot, kale, and beet, are good for making a juice blend that gives a lot of energy. The exact number of calories will depend on what other ingredients are added to the juice.

Are there any juice vegetables that are high in protein?

Though vegetables are not what comes to mind when thinking about adding more proteins to your diet, spinach (2.9 gm/100 gm), kale (2 gm/100 gm), and broccoli (2.8 gm/100 gm) are some high-protein juice vegetables.