Juice of the Day: Carrot Rhubarb

Benefits of Blending:

Carrot: vitamin A, vitamin C, calcium, iron, vitamin B1, vitamin B2, vitamin B6, vitamin K, biotin, fiber, potassium and thiamine

Rhubarb: antioxidants, vitamin K, lutein, calcium

Spinach: vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6, very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, copper, selenium, niacin, and omega-3 fatty acids.

Fuji Apples: bioflavonoids, fiber, vitamin C, quercitin, and pectin.

Cucumber: high water content, vitamins A, vitamin B, vitamin C, magnesium, potassium, and silica

Parsley: antioxidants, anti-inflammatory, vitamin C, vitamin A, vitamin K, folate