17 BEST Vegetables for Juicing [+ In-House Juicing TIPS]

Everyone's talking about the incredible benefits of vegetable juicing, and I don't want to be left behind.

That’s why I did the research to discover the 17 best vegetables for juicing.

I’ll share my findings with you, along with expert tips that make the process easier. 

These juicing secrets are too good to miss, so keep reading below.

What Is Juicing?

Juicing is the process by which you extract the liquid from your fresh fruits and vegetables. Juicing is different from blending, which mashes the pulp inside your drink. As a result, high-quality juice lets you absorb the needed minerals and vitamins faster. Plus, it contains fewer calories.

I know that juicing vegetables can seem like the latest social media health trend sometimes, but it's not. 

That brings us to the next section.

Health Benefits of Juicing Vegetables

Powering your juice with healthy vegetables brings you numerous health benefits:

• Packs in nutrients: If you’re like me and 90% of Americans, you’re probably not getting the daily recommended amount of fruits and vegetables. But juicing vegetables makes it easier to get fresh produce in liquid form. Besides, juices contain antioxidants, vitamins, and minerals in a form that's easy for the body to absorb. This helps us all meet our daily nutrient intake.
• May lower disease risk: Compounds in fruits and veggies are linked to a reduced risk of conditions like cardiovascular disease and diabetes. For example, nutrients like potassium and antioxidants support heart health; beta-carotene protects your eyes against macular degeneration, and vitamin K and calcium support bone health. Therefore, getting them from juice makes health easy.
• Detoxifies the body. Juicing helps us flush out toxins and waste because it hydrates us and promotes digestion. But even better, the chlorophyll in green vegetables speeds up the elimination of toxins and supports healthy liver function. That way, juicing will reduce bloating, headaches, and sluggishness.
• Supports weight loss: Juices are low in calories and fiber, which helps you feel full for longer. These nutrients also boost your metabolism so you can avoid weight loss plateaus.
• Boosts energy levels: Phytonutrients, vitamins, and minerals from juice fuel your body and accelerate energy production. This can help you fight afternoon slumps. Besides, drinking vegetable juices improves mental clarity and focus. That’s because vitamins and minerals like magnesium and B vitamins help your brain function better so you can stay sharper.
• Supports better skin and hair: I also like that juicing vegetables helps your skin stay hydrated from the inside out. Plus, products rich in vitamins A and C support collagen production and skin repair. These vegetable nutrients also strengthen your hair and prevent breakage.
• Digestive health: Vegetable juices are excellent sources of soluble fiber, which is essential in a healthy diet. Soluble fiber from fresh fruit and veggies also contributes to heart health and a lower cholesterol level.
• Immune support:  Juices help boost your immune system because they're rich in vitamins A and C and have lots of antioxidants. These essential nutrients protect against infections and strengthen the body's defense mechanisms. 
• Reduced inflammation: Many vegetables have anti-inflammatory properties that can help reduce inflammation. For example, ginger and turmeric are known for their anti-inflammatory effects. Some sources state that these ingredients protect the body against oxidative stress and can, therefore, prevent different types of cancers.

Pro tip: To maximize those benefits, I advise you to pick a solid cold-press juicer. These cold-press juicers mimic hand squeezing, so all of the vegetables’ healthy nutrients will get into your glass of juice.

I know that centrifugal juicers may seem faster, but high-quality masticating juicers like those from the Hurom line work fast, too. Besides, they’re easy to clean, and they minimize your prep time because they have wide chutes.

For example, the  Hurom H320 and Hurom H400 Slow Juicers are great for batch juicing. Use them to prepare a larger quantity of veggie juice for the whole week.

Pro tip: Read this article for more tips on batch juicing.

Best Vegetables for Juicing

I know how easy it is to get into a habit and prepare the same juice every day. But to get all the health benefits of juicing veggies, you should also use a diverse range of vegetables.

So, here are the 17 best vegetables to juice.

I’ll discuss the science, the taste, and the best ingredients that work well with all these veggies. 

Keep reading, especially if you’re curious about how many metaphors I can invent to describe the taste of different vegetables.

1. Kale

The science: Kale is loaded with a variety of nutrients. For example, it contains high amounts of vitamins K and A, both of which support heart and eye function. Kale also has high antioxidant levels that fight cell damage and lower your risk of chronic disease.

The taste: On its own, kale juice has an earthy and slightly bitter green flavor profile. That’s why many people – me included – can’t drink kale juice without adding other ingredients.

The extras: I like to pair kale with apple, carrot, or orange to balance and sweeten the natural bitterness in the kale. 

2. Carrots

The science: Carrots are packed with vitamin A, which is essential for vision health and cell function. They also provide a good amount of fiber to support digestion. The fiber content helps you feel full and keeps blood sugar levels stable.

The taste: Carrot juice has a sweet flavor since carrots are high in natural sugar. Carrot juice is a refreshing base for many vegetable combos, which is what you’ll find in many juice bars. However, I also like carrot juice by itself.

The extras: Ginger, green apple, and citrus fruits like orange or lemon complement carrot juice well. I actually find they strengthen the natural sweetness in carrots while adding their own layers of flavor.

3. Beetroot

The science: Beets contain powerful plant compounds called betalains that function as antioxidants in the body. Research shows these antioxidants may help lower blood pressure and promote liver detoxification. Beets are also full of vitamins, minerals, and fiber.

The taste: Beet juice has a bold, earthy flavor profile that some (aka me) find an acquired taste since it can be slightly bitter.

The extras: Apple and citrus fruits like oranges are commonly added to beet juice to offset any bitterness. I also like how their sweetness balances the beet's strong, earthy notes.

4. Cabbage

The science: Cabbage is a cruciferous vegetable full of vitamin C and antioxidants that protect cells from damage. It contains compounds that may reduce inflammation and have anti-cancer effects as well. That's why many juice cleanses contain cabbage.

The taste: Without other ingredients, fresh cabbage juice has a light, slightly grassy flavor with just a hint of bitterness.

The extras: For smoother cabbage juice, pair it with carrots, berries, or green apples. These fruits and vegetables blend nicely with cabbage's subtle flavors. I also like to add grape juice to it.

Insider tip: CCA juice (cabbage, carrots, and apples) is one of NFL player Nick Bosa’s favorite juices. It was also in his recovery toolkit after his 2020 knee injury because it reduces inflammation, boosts antioxidants, and increases energy. Watch the video below to find out more about this delicious juice:

5. Cucumbers

The science: Cucumbers are composed mostly of water, so they hydrate you really well. They also supply vitamin K and antioxidants that support skin health, so they're some of the best vegetables to juice.

The taste: Cucumber juice has a very light, crisp, and refreshing taste. I honestly like it, but some say it’s too bland.

The extras: Fresh mint is a perfect complement since it perks up cucumber juice without overwhelming the natural flavor. Other fresh herbs like dill or basil work as well.

6. Spinach

The science: Spinach is packed with vitamins and minerals that are important for our long-term health. For example, spinach is a generous source of vitamin C, iron, and magnesium, plus vitamins A, C, and K. These nutrients help support bone health, heart health, and cellular function. That's why I use spinach in my juice fasting routines.

The taste: Spinach juice has a light green flavor profile. Just like in the case of kale, few people can drink spinach juice without other additions.

The extras: Apple and cinnamon contribute natural sweetness that I think pairs beautifully with spinach's mild flavor. Their sweetness brings out the best in spinach without overpowering it.

7. Parsley

The science: Parsley has impressive health benefits because it's high in antioxidants like Vitamins C and K, and various B vitamins that support detoxification. I’ve also been researching a lot about parsley’s anti-inflammatory effects.

The taste: Parsley juice tastes herbaceous. This botanical flavor is too strong for my taste, all the health benefits considered.

The extras: I like to combine parsley with cucumber or apple. That way, the natural acids and flavors zing up parsley's mild notes. Besides, I think that cucumber's crispness and apple's sweetness give parsley a somewhat layered taste.

8. Swiss Chard

The science: Swiss chard packs a “nutritional punch,” as the social media influencers like to say. Basically, it’s loaded with vitamins A, C, K, and iron – all important for health. It also has detoxifying properties.

The taste: Its leaves have a mild sweetness, while the stalks contribute some earthiness.

The extras: Pear and citrus fruits accentuate the leaves' natural sweetness. The combo tempers the stalks' tones for a balanced juice I can really enjoy.

9. Wheatgrass

The science: Wheatgrass contains chlorophyll which gives it powerful alkalizing and detoxifying effects in the body. However, you need a solid wheatgrass juicer to extract all the nutrients from this fibrous plant.

The taste: On its own, wheatgrass juice has a very vegetal, distinct flavor that I find is an acquired taste.

The extras: To soften its strong taste, I blend wheatgrass into leafy green juices and add sweeter fruit to mask its flavor profile.

10. Ginger

The science: Ginger contains strong anti-inflammatory and anti-nausea compounds that can soothe your gastrointestinal tract. Plus, my research shows that ginger may also have benefits for arthritis and heart health.

The taste: Ginger juice has a warming flavor profile that is subtly sweet yet boldly spicy. I told you I’d be using stylistic devices at some point.

The extras: This “assertive” taste pairs nicely when blended into juices made from milder greens and vegetables. Also, you need a solid ginger juicer that can squeeze all the nutrients from this root vegetable while tackling softer fruit well, too.

11. Fennel

The science: The fennel bulb has fiber, potassium, and antioxidants that can help digestion. It also benefits heart and brain health.

The taste: Fennel juice tastes distinctly sweet and subtly licorice-flavored.

The extras: Its mild anise flavor mixes well with milder leafy greens, citrus fruits, or cucumbers for balance.

12. Lettuce

The science: All types of lettuce offer vitamin K to support bone health while being low in calories.

The taste: As a juice, lettuce is light, crisp, and refreshing.

The extras: Its mild notes make lettuce a great vegetable to blend into juices containing other leafy greens for extra nutrition.

13. Cilantro

The science: Cilantro contains numerous nutrients and compounds that promote liver detoxification of heavy metals and toxins.

The taste: Cilantro juice has a unique flavor profile that is tough for me to describe. I would say “botanical” and “bright” are two terms that fit it like a glove.

The extras: To mellow its taste, I like to pair it with tropical fruit and veggie juice combinations like carrot-ginger-orange.

14. Collard Greens

The science: Collard greens boast a similar nutrient profile to kale including high amounts of vitamins K and A as well as fiber and antioxidants.

The taste: I like collard greens because their juice has a pleasant vegetal taste that is less bitter than kale.

The extras: I pair collards with fruits like berries because they add natural sweetness and provide an unexpected twist to collard greens juice. Strawberries work nicely as well.

15. Asparagus

The science: Asparagus spears contain B vitamins, fiber, and antioxidants that are good for heart health.

The taste: Asparagus juice has a strong flavor that I would only describe as green. Still, it's a healthy choice with different fruit and vegetable combinations.

The extras: Fruits like grapes or apples balance asparagus' flavor nicely with their natural sweetness.

16. Zucchini

The science: Zucchini is low in calories but rich in potassium, vitamin C, and water. Therefore, it gives you plenty of nutrients and supports hydration.

The taste: Zucchini has a light and sweet but definitely vegetable-like taste.

The extras: I like how mint, cucumber, and apple complement zucchini juice's mild essence.

17. Celery

The science: Celery is a nutrient-dense food that is low in calories. It contains many vitamins and minerals like vitamin K to support health.

The taste: Its juice tastes light, fresh, and slightly grassy. However, you typically need to mix it with something else for extra flavor.

The extras: Apple works well to add body and natural sweetness to celery juice while parsley lends it what I would call a bright flavor.

Side note: Hurom Celery & Greens Horizontal Slow Juicer is one of the best models to tackle this vegetable’s tough fibers.

7 Steps to Prepare Vegetables for Juicing

Making vegetable juice can seem intuitive enough with the right juicer. But you still need to follow some steps to nail the entire process.

Here’s what we advise our clients:

1. Wash your vegetables: The first step is to wash all your vegetables thoroughly under cold running water. Rub the surface of each vegetable with your hands or a vegetable brush to remove dirt, debris, or other contaminants. Rinsing removes unseen grit that juicers can't filter out.
2. Cut your vegetables: Chop vegetables into pieces small enough to fit through your juicer's feed chute. That’s usually 1/2 inch or smaller, though Hurom juicers have larger feed chutes. Pre Cutting products helps them fit down the chute and prevents clogs. Remember to have the prepared pieces ready to streamline juicing.
3. Peel if needed: Some vegetables, like carrots, cucumbers, and zucchini, have thicker peels that are difficult for juicers to process. In these cases, use a paring knife to remove this outer peel which can also add bitterness. Softer skin, like on apples, does not need peeling.
4. Remove large seeds: If you add fruit to your vegetable juice, make sure you take out their core if it’s too large or tough for your juicer. Think apricots, cherries, or peaches.
5. Don’t add everything at once: If you’re juicing larger quantities, it’s important to prevent clogs. So, process about a handful at a time until fully juiced before adding more.
6. Turn on the juicer: Once you've loaded the chopped produce, start the juicer and let it run until all pieces have been processed into liquid.
7. Enjoy your juice immediately: Drink your fresh juice right away for maximum nutritional benefits. Refrigerate any leftovers and consume them within 3-7 days. If you’re using a centrifugal juicer, your juice may not last in the fridge that long.

Hurom’s 7 In-House Tips to Juice Vegetables

Here are our in-house tips to maximize the health benefits of juicing vegetables and to make the process easier.

1. Add leafy greens first: Leafy greens, such as spinach, kale, or lettuce, can be difficult to process because they’re fibrous and light. So, place them first in the juicer and then layer them with cucumbers, apples, and other fruits and veggies. These ingredients push the fibrous greens through the machine so you can get more juice yield. And you’re not clogging the juicer, either.
2. Use a base: Pick a base vegetable that you’ll use more of, like celery or parsley. Then, consider what ingredients you’ll need to add to make the juice tastier and to adjust the pulp content.
3. Mix up vegetables creatively: Experiment with combining different produce to create unique flavor profiles that everyone enjoys. Get the whole family involved to discover new favorite juice combinations.
4. Use fresh vegetables as much as possible: Choose organic, fresh veggies with no signs of spoilage. Also, frozen ingredients may affect the taste of your juice.
5. Balance veggie flavors with sweetness: Citrus fruits like oranges and lemon can improve the taste of vegetables. But even better than that, citrus helps your juice last longer if you don’t plan to drink it fresh.
6. Clean parts quickly after use: Wash your juicer immediately after using it to make sure it’s easy to clean. Some juicers need to be scrubbed with a brush under hot water, but the Easy Clean Hurom juicers only need to be rinsed under a stream of cold water. Whatever type of juicer you have, let it air dry after washing to prevent mold growth.
7. Select a cold-press juicer: These types of juicers preserve nutrients because they use low-speed masticating without heat or oxidation. The result is a higher-quality juice (and drier pulp).

Wrapping Up

Drinking more vegetable juice can be a game-changer for your health and well-being.

Our guide to the 17 best vegetables for juicing and practical tips will help you create delicious, nutrient-packed juices that support your needs.

However, remember that you need the right juicer to get the most out of these vegetables.

Hurom's innovative cold-press juicers make it easier than ever to enjoy fresh, healthy juices. We invented the Slow Squeeze Technology that mimics hand-squeezing, and our juicers are also incredibly easy to use and clean.

So, compare the Hurom juicers to find the model that suits you best, and then start reaping all the benefits from juicing vegetables.