Cucumber juice is delicious. People think that cucumbers do not hold much nutrition value. This is not true as eeven though fresh cucumbers are mostly composed of water, they still pack a lot of nutrition. The flesh of cucumbers is a very good source of vitamins A, C, and folic acid. The hard skin is rich in fiber and a variety of minerals including magnesium, silica, molybdenum, and potassium.
Cucumber is an also an excellent source of silica, a trace mineral that contributes to the strength of our connective tissue. Cucumbers are effective when used for various skin problems, including swelling under the eyes and sunburn. They also contain ascorbic and caffeic acids that prevent water retention. That may explain why when cucumbers are applied topically they are often helpful for swollen eyes, burns, and dermatitis.
8 Large Fresh Cleaned Carrots
2 Large Fresh Skinless Cucumbers
1 Fresh Cut Lemon Wedge
Serving Size 1
119 Calories Per Serving
0 Grams Of Fat
To start this healthy and refreshing recipe you will first need to take out your juicer and plug it in. Give the machine a quick once over to make sure it’s clean and sterile. Next wash and rinse both cucumbers, then trim the skin off of each and set them aside. Next wash and rinse your eight organic carrots. Depending on the size and strength of your juicer, you may want to quarter your produce to prevent over stressing your machine. Moving forward, place a tall glass under the juice spout and begin feeding the vegetables into the juicer one by one. Depending on the age and moisture content within your produce, you may want to adjust your ingredient proportions accordingly. Once you have a full glass of juice, give it a quick brisk stir to make sure both juices are evenly blended. As an optional garnish add in one freshly cut lemon wedge into your glass. We do hope you enjoyed this wonderful juicing recipe.