1. Pairing:
Some fruits and vegetables contain an enzyme that destroys vitamin C, such as carrots, pumpkin, cucumbers, and cantaloupe. When paired with other fruits and vegetables, this enzyme can destroy their vitamin C. However, this enzyme is easily destroyed by heat and acid. Therefore, when making fresh fruit and vegetable juice, adding a more acidic fruit like lemon can prevent the destruction of vitamin C.
2. Seasoning:
Some people like to add sugar to improve the taste of fruit and vegetable juice. However, when sugar breaks down, it increases the loss of vitamin B complex and the depletion of calcium and magnesium, reducing the nutritional value. If the juice doesn't taste good, you can make more use of sweeter fruits like cantaloupe and pineapple as ingredients, or add a moderate amount of honey to increase your intake of vitamin B6.