From a health perspective, it is recommended that individuals consume an adequate amount of fresh vegetables daily, ranging from 400 to 500 grams.

However, many people fall short of meeting this recommendation, particularly those who frequently dine out, skip meals, and engage in a weight-loss diet.

The question arises: Can vegetable juice serve as a viable alternative when vegetable consumption falls short?

The advent of blenders has popularized vegetable juice as a convenient and ostensibly healthy dietary option. Various vegetables, along with fresh fruits or milk, are washed, chopped, and blended in a high-speed blender for approximately 2 minutes, creating a beverage rich in nutrients.

This method, favored by individuals pursuing goals such as spot reduction, detoxification, weight loss, and anti-aging, offers both convenience and a diverse nutrient profile.

However, vegetable juice's nutritional value and safety have come under scrutiny. Detractors argue that juicing results in the loss of essential dietary fiber and vitamin C while introducing excessive sugar.

Moreover, consuming large amounts of oxalic acid, phytoalexins, isothiocyanates, and other anti-nutrients may pose health risks.

In light of these concerns, can vegetable juice genuinely replace fresh vegetables in our daily diets, and is it beneficial or detrimental to health? According to nutritionist Corinne Sisypothee Vu-Aiyachit, as reported by Le Parisien, websites often exaggerate and present biased claims about the effectiveness of vegetable juices in treating illnesses.

For instance, while beet juice has antioxidant properties, proclaiming it a panacea lacks scientific support.

France has long championed the "five fruits and vegetables a day" mantra, but nutritionists caution against overconsumption of fruit and vegetable juices due to their lack of dietary fiber.

Dietary fiber plays a crucial role in regulating the intestines, managing cholesterol levels, and reducing the risk of cancer, as evidenced by epidemiological studies.

Sisipotivu-Aiyachit warns against substituting meals with vegetable juices, emphasizing the importance of not depriving the body.

Marie-Victor Debre, advises consumers to opt for freshly squeezed juices made from 100 percent natural and organic ingredients, free from preservatives, sweeteners, and other additives.

These choices, he contends, offer freshness, cleanliness, higher vitamin content, and overall purity.

Experts acknowledge that vegetable juices can be rich in essential vitamins such as C, E, and even A. Beet and carrot juices, for instance, possess antioxidant properties that contribute to cholesterol reduction and skin and eye protection.

Celery juice is recognized for its low-calorie content and potential to mitigate the risk of viral infections, while cabbage juice offers a mineral-rich complement to its vitamin profile.

However, it is crucial not to consider vegetable juice a "staple food" or adopt it as a long-term "food therapy" approach, as this may lead to significant dietary imbalances.

Balancing the consumption of fresh vegetables with the judicious use of vegetable juices can contribute to a well-rounded and healthful diet.

While vegetable juice presents a convenient option for those struggling to meet daily vegetable intake, it's imperative to address the potential drawbacks.

The nutrient loss, especially in terms of dietary fiber and vitamin C, during the juicing process raises concerns about its overall impact on health. Opponents argue that the influx of sugars and anti-nutrients, such as oxalic acid and phytoalexins, may outweigh the benefits.