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The slow juicer: pressing with preservation of nutrients

  1. Squeezing your own juices to get the necessary vitamins: a good thing. The use of a juicer is not as suitable for this as you might think: many valuable nutrients are lost. A better way is to use a slow juicer for squeezing. The slow juicer also squeezes, but in such a way that all nutrients are retained. What is the downside of a juicer? Why is the slow juicer better?

The slow juicer: preservation of valuable substances

  1. Besides the juicer, there is the slow juicer on the market. A juicer is a device that makes juice, so juice. The slow juicer makes juice from vegetables and fruit, using a much lower speed when pressing (about 80 revolutions per minute). Fruits and vegetables are therefore pressed slowly (slow). This low speed has the great advantage that almost no heat is generated; it is a form of cold pressing

Types of slow juicers

  1. There are hand presses and electric versions in slow juicers. The former is especially suitable for occasional presses, the latter is soon useful for daily use and when pressing larger quantities. There are several slow juicers on the market, and the prices vary. There is already a manual press for sale for 60 euros, and there is a wider choice with the electric one. Prices vary from more than 200 to more than 800 euros.



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