Of which 6.8 g sugars and 0 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (tomato) · Potassium (celery)
Allergens celery
Tomato, carrot and celery juice
Naturally savory — the juice that tastes like lunch, not dessert.
Ingredients
- 2 ripe tomatoes (250 g / 9 oz)
- 1 carrot, peeled (100 g / 3½ oz)
- 2 stalks celery (80 g / 2¾ oz)
- 2 tsp lemon juice (10 g)
- freshly ground black pepper, to taste
Method
- Wash the tomatoes, carrot and celery.
- Cut everything into pieces.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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