[MightySunTzu]

Originally Posted by emeadow

I am doing a 30 day raw foods challenge starting tomorrow, and I am going to be juicing probably daily on top of a wide variety of whole foods. I am recording all my food intake and watching my nutrients, calories, fat ratios, ect. in detail.

Some additional searches have mentioned the loss of nutrients left in the pulp (outside of the fiber) but no definitive values. My initial thought is I may just knock down the pre juicing volume of my veggies by about 20-25% to negate the nutrition lost in the pulp.

Any thoughts?

Thanks!

Hey there emeadow,

This should be an enjoyable and a good experience for you.

Any comparison of the nutrition you would get by juicing 8 carrots to the nutrition from eating 8 whole carrots would be fairly meaningless. Why? Because you will never eat 8 whole carrots . You will be getting plenty of fiber from the whole foods you do eat (as well as soluable fiber in the carrot juice). Carrots is one of those foods that to me is best suited for juicing. As well the beta carotene content is phenomenal.

I would place celery and beets in the "better for juicing" category as well... whereas with fruits and most other vegetables, i wouild prefer to eat them whole. Nothing wrong with eating the occasional whole carrot though .