Juicing-Where's the Protein?
When the juice is extracted from produce is the protein still present in the juice or is it extracted with the fiber? I want to add collard green juice to my smoothies but don't want to lose the protein. Does anyone know what happens to the protein during juicing?
That's tough to answer but if you blended the veggies in a high speed blender you would get 100% of whatever is in that veggie/fruit. You also get more for your money.
Well in produce there isn't much protein to begin with but whats usually left over after juicing is the plant fibers.
Not really an answer to the question but possibly a solution. You could add the collard green juice after having extracted the fiber from the rest of the juice.
I'm not concerned with fiber. I want to understand the science of juicing.
Fruits and vegetables do have protein. I read that carrot juice is 9% of calories from protein, which is perfect. I can't remember the grams, though. Apparently, some juices do have protein. Just read some labels or fitday-it.
There are alot of different types of proteins... some are water soluble (which will be extracted and will be in the juice) while some are membrane bound and stay with the body of the fruit. The ratio will depend on the fruit and or veggie. I believe the best way to achieve a good balance is to incorporate both juicing AND raw veggies in their natural state!
Butterfly - alot of people juice specifically trying to AVOID the fiber! I know I do!
Kurite- There is an excellent balance of proteins in fruits and veggies... just the right amount needed for us humans. So it is important to make sure that we reap all the benefits from the fresh produce!
I hope this AT ALL answers your questions! Was there anything else you were curious about in juicing specifically?
Shuanna, I think the question is this: "when juicing something, does (part of) the protein get removed (together with fiber)?"
I'm afraid I don't know the answer. I usually blend fruits and vegetables without removing fiber - fiber is important (though I don't know how much of it is needed).
Also Shuanna, the link in your profile seems to be broken, perhaps it would be worthwhile to fix it so more people find your (nice looking) blog.
Thanks Mark (M42) That's exactly what I meant...Thanks for the answers guys! I'm going to do some research on types of protein