A blender uses high-speed rotating blades to chop fruits and vegetables into small pieces, mixing them with liquid to form a smooth juice. This method fully releases water-soluble nutrients such as vitamin C and potassium, improving absorption. Hard vegetables like carrots and spinach need to be chopped and blended in batches, while juicy fruits like apples and pears can be blended directly. Blending time should be kept under one minute to reduce oxidation, and adding lemon juice can delay browning. The blade assembly should be cleaned immediately after use to prevent residue from drying out.
Traditional juicers separate solid residue, retaining more insoluble dietary fiber. Blended juice contains all the fruit pulp, which may affect the taste but increases satiety. For those with weak digestive systems, blended juice is easier to digest. Some antioxidants, such as anthocyanins, may be lost due to high-temperature oxidation during blending; adding ice can lower the blending temperature.
