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What vegetables produce a lot of juice?

Making fresh vegetable juice at home can be a delicious and nutritious addition to your diet. Some vegetables contain more natural juice than others, making them ideal choices for juicing. The water and nutrient content of produce can vary based on factors like season, ripeness, and farming methods. By selecting the most juicy vegetables, you can maximize the liquid yield from your juicing efforts.

Vegetables With High Juice Content

Here are some of the top vegetables to use for juicing based on their naturally high juice content:

  • Cucumbers – Cucumbers are comprised of about 96% water. They contain soluble fiber and nutrients like vitamin K, potassium, and magnesium.
  • Celery – Celery is about 95% water. This crunchy vegetable provides folate, potassium, vitamin K, and antioxidant nutrients.
  • Tomatoes – Tomatoes have a juice content of around 94%. They are rich in lycopene, an antioxidant that gives tomatoes their red color.
  • Carrots – Carrots are nearly 88% water. They are packed with beta-carotene, which is converted to vitamin A in the body.
  • Spinach – Spinach leaves are 92% water. They provide vitamins A, C, K, folate, magnesium, and more.
  • Kale – Kale has around 84% water content. It contains vitamin C, lutein, calcium, potassium, and vitamin K.
  • Broccoli – Broccoli has around 91% water. It is high in fiber, vitamin C, vitamin K, and folate.
  • Cabbage – Cabbage is 92% water. It is high in vitamin C, vitamin K, and fiber. Red cabbage contains antioxidant anthocyanins.
  • Beets – Beets are 87% water. They provide nitrates, magnesium, potassium, vitamin C, and antioxidant pigments called betalains.
  • Bell Peppers – Bell peppers are 92% water. They contain high amounts of vitamin C, vitamin A, and folate.

As you can see, most leafy greens, tomatoes, cucumbers, celery, and various other vegetables have a juice content of 85% or higher. Focusing on produce with the highest natural moisture content will help maximize the amount of juice you can extract.

How Much Juice Can These Vegetables Produce?

In addition to the juice content of vegetables, the actual juice yield you get will depend on factors like:

  • Produce size – Larger vegetables and leaves will produce more juice than smaller pieces.
  • Produce quality – Fresher, firmer produce will typically yield more juice than older limp vegetables.
  • Juicer type – Different juicers extract varying amounts of juice depending on their mechanism and power.
  • Juicing technique – Factors like cut size, produce order, and juice extraction time affect juice yields.

Keeping these factors in mind, here are some estimates for potential juice yields from high-moisture vegetables:

Vegetable Typical Juice Yield
Cucumber 11-13 oz juice per pound
Celery 10-12 oz juice per pound
Tomato 8-10 oz juice per pound
Carrot 8-9 oz juice per pound
Spinach 6-8 oz juice per pound
Kale 6-8 oz juice per pound
Broccoli 5-7 oz juice per pound
Cabbage 4-6 oz juice per pound
Beet 8-10 oz juice per pound
Bell Pepper 4-6 oz juice per pound

The more juice you can extract from your produce, the greater the liquid yield and nutrients you’ll get in your juice. Be sure to choose fresh, ripe produce and use a powerful juicer for best results.

How to Get the Most Juice From Vegetables

Follow these tips to maximize the amount of juice you can get from high-moisture vegetables:

  • Prep produce well – Wash vegetables thoroughly. Trim off any bruised or damaged parts. Cut produce into pieces small enough to fit your juicer’s feed tube.
  • Juice produce with the most moisture first – Juice cucumber, celery, tomatoes, etc. at the start when the juicer is most efficient at extracting liquid.
  • Alternate with harder produce – For the greatest juice extraction, alternate juicing soft produce with firmer items like carrots and beets.
  • Juice softer parts first – For leafy greens, juice the softer leaves before the thicker stems to get the most juice from the leaves.
  • Apply pressure – Gently press produce against the juicer’s auger or strainer to squeeze out as much liquid as possible.
  • Stir juice and pulp – Stirring can help release more juice trapped in pulp. Let it sit for 5-10 minutes then re-strain.
  • Second pass – Run pulp through the juicer a second time to extract any remaining juice.

Getting every last drop of juice from your fruits and vegetables allows you to get the most value from your juicing efforts. Follow these techniques when working with high-moisture produce.

Adding Other Ingredients to Boost Juice Content

In addition to juicy fruits and vegetables, you can add other ingredients to your juices to increase the liquid content:

  • Water – Adding a small amount of water can help thin out thick juices and provide an extra moisture boost.
  • Ice – Add a few ice cubes to your juice, particularly with greens and vegetables that have been previously chilled.
  • Lemon/Lime – Citrus fruits have a high water content. A squeeze of lemon or lime can increase juice quantity.
  • Cucumber – Adding cucumber to any juice recipe will instantly increase the juice content thanks to its high water volume.
  • Apple – Apples have a juice content of around 85%. Granny Smith and Gala varieties tend to produce the most juice.

Use these extra ingredients judiciously to add small amounts of liquid without diluting the vegetable juice flavor too much. They can help “stretch” your juice if needed.

Choosing a Juicer That Maximizes Juice Content

Your juicer has a major impact on juice yields from produce. Here are key factors to consider when selecting a juicer:

  • Juicing mechanism – Juicers like twin gear and slow juicers squeeze out more juice compared to centrifugal models.
  • Power – A motor with 1/3 to 1 horsepower can efficiently extract liquid from produce.
  • Feed chute size – A larger chute fits bigger produce pieces requiring less prep time.
  • Speed control – Adjustable speed allows optimizing juice extraction from different produce.
  • Juice tap – Models with a juice tap prevent dripping and loss of juice when unloading pulp.

Investing in a high-quality juicer can make the juicing process quicker, easier, and more productive. Look for features that let you get the most juice from your fruits and veggies.

High-Yield Vegetable Juice Recipes

Here are some juicing recipe ideas focused on vegetables with high juice content:

All Green Vegetable Juice

  • 1 cucumber
  • 2 celery stalks
  • 6 leaves kale
  • 1 cup spinach
  • 1/2 lemon, peeled
  • 1 inch ginger
  • Dash of cayenne pepper

Super Hydrating Juice

  • 1 cucumber
  • 1 cup chopped watermelon
  • 1 cup strawberries
  • 1 lime, peeled
  • Small handful mint leaves

Green Veggie Pick-Me-Up

  • 1 cucumber
  • 3 celery stalks
  • 1 cup kale or spinach
  • 1 Granny Smith apple
  • 1/2 lemon, peeled
  • 1/2 inch ginger

Maximize liquid content by focusing on the vegetables highest in moisture. Combine with additional water-rich fruits and ingredients for refreshing, nutritious juices.


Juicing vegetables with high water content allows you to reap more nutritional benefits from your produce. Cucumbers, celery, leafy greens, tomatoes, and carrots are all great options for producing juice-rich beverages. For best results, use fresh ripe produce, alternate soft and firm items, and run pulp through the juicer twice. Choosing a high-powered juicer and adding lemon, apple, or other juice-boosting ingredients can also help maximize your vegetable juice output.

With the right techniques and equipment, it is possible to extract bountiful amounts of nutrient-packed juice from vegetables. Drink up and enjoy all the healthy goodness!