Putting this here, because it’s about food, but if mods think it should go in GQ or MPSIMS, go ahead and move it; I wasn’t really sure where to put is.
I’ll try to keep the story medium-length.
We got a juicer as a wedding gift. For the longest time, we didn’t use it very much-- mainly to juice some vegetables, and then add the juice, as well as the pulverized pulp to stew, with seasonings, rather than use commercial broth, or mixes.
When my son was a baby, we made some juices for him, which we then strained and watered them down, and added a little vanilla breakfast drink mix, and a little formula (I breastfed, but we kept formula in the house for emergencies, because he could get suddenly VERY hungry when he was alone with his father, and we sent some to his preschool for snack time, when he was 11 months old), and called it a toddler smoothie. He was really thin, and on a weight-gain diet. Since bottled juice for infants and toddlers had, like 8% vitamin C, and sometimes marginal vitamin A, we figured our smoothies had to be better.
We also sometimes made our own baby food with pulverized cast-off in the juicer, along with baby cereal, formula, or something like applesauce or mashed banana.
The pandemic got us using it again, though.
Because we are watching money carefully, we really don’t want to throw away anything, even vegetables and fruit that have gotten overripe, bruised, or just past their optimal time for usage, and won’t work as a side dish, or in salad. We’ve served these in the past with noodles and seasoning, and in stews, and we still are, but lately, we’ve been juicing them.
The results of almost every combo we come up with tastes pretty good. If one doesn’t turn out so good, we can usually mix it with Feta, tofu, or tahini, and some seasonings, and come up with a spread for pita.
I’ve been trying to Google the nutritional value of juice vs. whole fruits and vegetables. Common sense suggests it’s got to be better than commercial juices, but not as good as eating whole fruits and veggies-- but bear in mind, this is how we get rid of stuff we’d other wise throw out.
Homemade juice had some fiber in it, since we don’t strain it. Not as much as whole food, but way more than store bought juice, and way more vitamins, since we don’t lose vitamins to Pasteurizing. Or to travel time. Or to concentrating and rehydrating.
Does anyone know about the nutritional value of homemade juice vs. whole fruits and veggies? or know where I can look it up? The boychik will eat anything that is fruit these days, including eating home-grown tomatoes like apples, and he likes to snack on veggies he can eat raw, but he won’t eat a cooked vegetable if it can’t be drowned in cheese sauce or ketchup, or stir-fried with rice in peanut sauce.
He will, however, drink homemade veggie juices. Loves them-- particularly like the mixed fruit and veggie one. If something has half an apple, and 1/4 of an orange, or a little pineapple in it, I can load it with kale, asparagus, and orange squash as well.
Well, I think I got the idea across, so I’ll stop, except to reiterate my actual question: Does anyone know what the actual nutritional value of these juices are?
FWIW, I rarely sweeten them, but if I do, it’s with a little Stevia, or a few drops of a sugar-free drink mix.