Haha, I’ve dug a bit of a hole for myself with these juicy blog titles. Warning: this juice does not contain oranges!

It’s all about the squash! We’re just starting to get the first UK squashes coming through, but peak season is end Aug/September. I love squash in a juice and add it to my beetroot juice to give a sherberty, creaminess.

Recipe:

  • 1/2 butternut squash
  • 2 large carrots
  • 2 apples
  • 1 pear
  • 1 inch ginger
  • 1/2 peeled lemon

The photo above is only half the quantity it made (the carrots were enormous!). I used my glass Grip and Go bottle to store the excess for tomorrow.

The science bit:

butternut-squashButternut squash contains many vital poly-phenolic anti-oxidants and vitamins. It contains no saturated fats or cholesterol; however, is rich source of dietary fibre and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.

It has more vitamin A than that of in pumpkin. At 10630 IU per 100 g, it is perhaps the single vegetable source in the Cucurbitaceae family with the highest levels of vitamin-A, constituting about 354% of RDA. Vitamin A is a powerful natural anti-oxidant and is required by the body for maintaining the integrity of skin and mucusa. It is also an essential vitamin for optimum eye-sight.

Furthermore, butternut squash has plenty of natural poly-phenolic flavonoid compounds like a and ß-carotenes, cryptoxanthin-ß, and lutein. These compounds convert into vitamin A inside the body and deliver same protective functions of vitamin A on the body.

It is rich in B-complex group of vitamins like folates, riboflavin, niacin, vitamin B-6 (pyridoxine), thiamin, and pantothenic acid.

It has similar mineral profile as that in pumpkin, containing adequate levels of minerals like iron, zinc, copper, calcium, potassium, and phosphorus.

 

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