Juicing involves grinding, squeezing, or pressing fresh fruit and/or vegetables for their juice. It’s a modern term for a long-standing practice of pressing harvested fruits for quick access to their nutrients.

Juicing as a trend had some early beginnings in the 1920s and 1930s, but it took off more in the 1970s. By the 1990s, juice shops and healthy dining trends became more mainstream.

Drinking fresh juice is an easy way to get a number of vitamins and minerals. Still, while research shows some support for juicing, the potential health benefits vary drastically depending on what’s exactly in the juice. If you’re not careful, you may end up drinking too many calories and too much sugar.

Nutrition Information
Nutrients vary widely depending on the fruits and vegetables you use for juicing, and whether you buy the juice or make your own at home.

For example, an eight-ounce serving of carrot juice could contain:

Calories: 80
Protein: 2 grams
Fat: 1 gram
Carbohydrates: 16 grams
Fiber: 0 grams
Sugar: 13 grams
An 8-ounce serving of passion fruit juice could contain:

Calories: 126
Protein: 1 gram
Fat: 0 grams
Carbohydrates: 34 grams
Fiber: 0 grams
Sugar: 35 grams
An 8-ounce serving of apple and cranberry juice could contain:

Calories: 130
Protein: 0 grams
Fat: 0 grams
Carbohydrates: 33 grams
Fiber: 0 grams
Sugar: 33 grams
Depending on the fruits and vegetables used, juice can be a good source of:

Vitamin C
Vitamin A
Potassium
Vitamin K
Folate
Calcium
Iron
The amount of nutrients in your juice can depend on whether the fruits and vegetables are grown commercially or organically. Cooking or pasteurization can also reduce the nutrients available in juice.