Juicing removes the indigestible fiber, making the nutrients more available for…

Juicing removes the indigestible fiber, making the nutrients more available for the body in much larger quantities than if the piece of fruit or vegetable was eaten whole. Because 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.