Fruit and vegetables contain an extremely wide range of vitamins and minerals, but are especially rich in beta-carotene (which the body converts to vitamin A, vitamin C, potassium and phosphorus).

Vitamins make the enzymes within the body work, firing up the process that convert the food to energy. they help maintain the body's hormonal balance, boost the immune system, and are vital for the working of the brain and the nervous system.

Minerals are also vital to the smooth functioning of the human body.  The body cannot produce minerals and so they must be absorbed from food.

Calcium and magnesium are found in vegetables such as kale, cabbage and root vegetables, and the chlorophyll in green vegetables helps protect the nervous system and build muscle.

Brightly coloured fruits and vegetables, such as beetroot, tomatoes and berries derive their colour from flavonoids, powerful anti-oxidants, which combat ageing and many degenerative diseases such as cancer.

Bursting with natural goodness, fruits are made up of between 75 percent and 90 percent water, so they will naturally quench your thirst as well as pumping you full of energy.  They can be classified in four main categories, all of which can be mixed together for the purpose of juicing.  For maximum flavour, it is best to eat whatever is in season, especially if you use organic fruit.  Fruit that has travelled hundreds, or even thousands of miles to you supermarket may well look delicious, but ask yourself how long it has taken to reach them and how preservatives have been used to sustain it.

Many fruits are picked while still a little under ripe and are only allowed to fully ripen once at their final warehouse destination.  Local, seasonal fruit will nearly always taste better and will be cheaper than those items whose airfare you have paid for.