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Juicing ruptures the cell membranes of fruits and vegetables, thereby allowing important nutritional factors like Vitamin C, Vitamin E, Beta Carotene, Minerals, and Phytonutrients to be available for easier absorption. These nutrients are available to the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. A classic example of this is the Carrot. Many of the nutrients are trapped in the fiber, when you eat a raw carrot, you are only able to assimilate about 1% of the available Beta Carotene. When a carrot is juiced, removing the fiber, nearly 100% of the beta carotene can be assimilated.
The Phytonutrients that researchers have uncovered are changing the way we think about food, especially fruits and vegetables. for example, broccoli contains a substance that may prevent - even cure - breast cancer. Citrus fruits have substances that make it easier for your body to remove carcinogens, thus decreasing the chance of contracting cancer. Grapes contain a phytonutrients that appears to protect each cells' DNA from damage. Similarly, a number of green vegetables contain phytochemicals that appear to offer protection against cancer-causing free radicals. The list goes on and on: bok choy, broccoli, Brussel sprouts, cabbage, cauliflower, carrots, collards, kale, kohlrabi, mustard greens, rutabaga, turnip greens, red beets, peppers, garlic, onions, leeks, and chives are but a few of the vegetables that appear to have cancer-preventing phytonutrients.
In addition, fruit and vegetable juices are good sources of the traditional nutrients. Citrus fruits (grapefruit, oranges, etc.) provide healthy portions of Vitamin C. Carrot juice contains large quantities of vitamin A, in the form of Beta Carotene. A number of green juices are a good source of Fruit juices are a good source of essential minerals like iron, copper, potassium, sodium, iodine, and magnesium, which are bound by the plant in a form that is most easily assimilated during digestion.