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Rich in vitamins and minerals, contains fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Vegetable Fruit Juice (Blended) (240 g) has 108 calories. That works out to 45 calories per 100 g. It contains 24.5 g of carbs, 2.2 g of protein, 0.5 g of fat and 4.3 g of fiber. Its 432 µg of Vitamin A covers 48% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
108
KCAL / 240G
Carbs
24.5g
· 9% DV
Protein
2.2g
· 4% DV
Fat
0.5g
· 1% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 88% · Protein 8% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 108 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.07 g | 0% |
| Trans fat | 0 g | |
| Sodium | 24 mg | 1% |
| Total carbohydrate | 24.5 g | 9% |
| Fiber | 4.3 g | 15% |
| Protein | 2.2 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 108 kcal |
| 100 g | 100 g | 45 kcal |
| 1 cup (small) | 180 g | 81 kcal |
| 1 serving (small) | 200 g | 90 kcal |
| 1 pack (medium) | 250 g | 113 kcal |
| 1 serving (large) | 300 g | 135 kcal |
| 1 bottle (medium) | 330 g | 149 kcal |
| 1 cup (large) | 350 g | 158 kcal |
| 1 bottle (large) | 500 g | 225 kcal |
Calculated from 45 calories per 100 g.
Blend washed vegetables and fruit until smooth, adding a little water if the mixture is too thick. Unlike juice made in a juicer, this blended drink keeps the pulp unless you strain it.
They are very similar: both are made by blending whole produce, so the pulp stays in the drink. “Smoothie” often implies a thicker mixture and may include yogurt, milk, or other ingredients, while this juice usually focuses on vegetables and fruit.
Apple pairs well with spinach or kale, while carrot works with orange or ginger. Cucumber can make a blend taste lighter. Start with more fruit if you prefer sweetness, then adjust the vegetable balance to suit your taste.
Not always. You can leave edible skins on well-washed apples and pears, which adds texture and keeps more of the fruit in the blend. Peel produce with tough or bitter skins, and remove pits, cores, and any damaged areas.
Not in the same way: blending breaks up the produce and keeps its pulp in the drink. A juicer extracts liquid while separating much of the pulp, so the result is thinner and is not the same blended preparation.
Yes, its flavor and color can change as it sits, especially when the blend contains apple or other fruit that browns after cutting. Keep it covered and chilled rather than leaving it at room temperature, and drink it soon after blending.
It can contribute vegetables to a meal, but it should not routinely replace whole vegetables. Blending makes produce easier to drink, while eating it whole also gives you a chance to chew and may be more filling.
It can be a convenient source of carbohydrate before exercise, particularly when you do not want a large solid snack. Try it well before training first, since a thick or fiber-rich drink can feel uncomfortable for some people during exercise.
It may fit into a weight-loss plan, but drinking it does not cause weight loss by itself. Because blended produce is easy to consume quickly, have it alongside a balanced meal or snack rather than adding it on top of your usual intake.
Separation is normal: watery juice and denser pulp can settle into different layers after blending. Stir or shake the covered drink before serving; blending it again briefly also brings the texture back together.
Vitamins
Vitamin A
432µg · 48% DV
Vitamin C
43.2mg · 48% DV
Vitamin K
16.8µg · 14% DV
Folate
43.2µg · 11% DV
Minerals
Potassium ⭐
384mg · 11% DV
Copper
0.1mg · 11% DV
Manganese
0.17mg · 7% DV
Phosphorus
43mg · 6% DV
Sodium
24mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 108 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Vegetable Fruit Juice (Blended) is made by blending vegetables and fruit rather than pressing out their liquid. When it is not strained, the pulp stays in the drink, giving it more body and retaining fibre. The ingredients vary with the produce and the recipe.
It can be served chilled at breakfast or as a snack, either smooth or slightly textured. Fruit usually softens the sharper, earthy notes of vegetables, though the balance depends on what goes into the blender. It provides vitamins and minerals as well as fibre; a 100 g portion contains 1.8 g. Add a little water for a lighter texture, or use citrus for brightness without making it sweeter.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.