Spinach - Asparagus- Fennel Juice

I haven't posted my juice recipe for a day or two but I have continued to juice my produce as a way of getting more vegetables into my diet.

Today I had a wonderful juice with spinach as the primary ingredient.

I used about 3 x the spinach pictured here (under the cucumber), left over asparagus which was starting to go soft, left over fennel, one a half tomatoes, one left over from a sandwich and a bit of English cucumber.

Spinach is very good for you which I'm sure you already know.  Spinach contains calcium, folic acid, vitamins K and A, and iron. Spinach is also rich in vitamin C, fiber and carotenoids as well as lutein and bioflavanoids. The calcium of course helps to strengthen the bones.  Vitamins A and C help to control cancer, especially colon, lung and breast cancer. Folic acid helps to lower the blood of homocysteine levels.  Homeocysteine is a protein that damages the arteries so spinach is good for your heart.  If you are older, the flavenoids will help protect against age related memory loss and the lutein will help prevent cataracts as well as age related macular degeneration which is a leading cause of blindness in the elderly.

Asparagus is packed with nutrients like folic acid, potassium, fiber, vitamin B6, vitamins A and C, thiamine and rutin, a compound that strengthens capillary walls. Asparagus has no fat, does not contain cholesterol and is low in sodium.

Tomatoes are actually a fruit and not a vegetable though I still call it a vegetable.  One of the greatest benefits of eating tomatoes is the high lycopene content.  Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases. Tomatoes are also especially good as source of Vitamins A and C.

I was able to add my left over fennel to the juice.  If you missed my information about the health benefits of fennel, please click and  read here.

This juice was delicious!