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Nutrient Essentials 

Fresh fruit and vegetable juice are an excellent source of vital nutrients. By grinding the produce, it is easily absorbed into the body to support and maintain key bodily functions.



Vitamins are essential for maintaining key functions in the body. There are 45 different known vitamins, classified into two groups: fat-soluble (A, D, E, and K) and water soluble (the B vitamins and vitamin C). Vitamins work with enzymes to act as a catalyst in accelerating the making and breaking of chemical bonds. For example, vitamin C functions in the manufacture of collagen, the main protein substance of the body. Juicing provides primarily water-soluble vitamin nutrients in their most natural form. Cooking destroys many of the B vitamins and vitamin C, so fresh juices are more nutritious than cooked fruits or vegetables.



There are 22 different minerals important to human nutrition. Minerals are needed for proper composition of bone, blood and the maintenance of normal cell functions. Major minerals include calcium, phosphorus, potassium, sodium, chloride, magnesium and sulfur. Trace minerals include iron, iodine, zinc, chromium, silicon, copper, molybdenum and nickel. Because plants incorporate minerals from the soil into their own tissues, fruits and vegetables are excellent sources for many minerals. Juices provide better mineral absorption than solid fruits and vegetables because juicing liberates the minerals into highly absorbable forms.


Potassium- A Special Mineral

A primary nutritional benefit of fresh fruit and vegetable juice is that it is very rich in potassium (K) and very low in sodium (Na). Bananas and oranges have the highest ratio of potassium to sodium. Potassium is important in the body for maintaining proper water balance, acid-base balance, muscle nerve cell function, heart function, and kidney and adrenal functions.


The human body can manufacture most of the amino acids for making body proteins, but there are nine "essential" amino acids that are not produced by the body which are obtained from the foods we eat. The quality of these proteins is bases on their digestibility and the ease by which they can be absorbed. Fresh fruits and vegetables contain protein in lower quantities and are generally not considered a good protein source. However, when extracted and concentrated in juice form, an excellent source of easily absorbed amino acids and proteins is derived.



Carbohydrates, simple and complex, provide the energy source needed to maintain body functions. Simple carbohydrates, or sugars, are quickly absorbed by the body. The natural simple sugars in fruits and vegetables have an advantage over refined white sugar, because they are balanced with a wide range of nutrients that aid in the utilization of the sugars. However, too much simple sugars can be harmful and must be controlled if one is hypoglycemic or diabetic. The complex carbohydrates, or starches, are broken down gradually by the body into simple sugar, thus providing better regulation of blood sugar levels. Research has indicated that complex carbohydrates should form a major part of one's diet. Vegetables and grains, such as wheat and rice, are excellent sources.


Fats and Oils

There is very little fat in fresh fruit or vegetable juices, but the fats that are present are essential for human health. Essential fatty acids (linoleic acids) provided by fruits and vegetables function in our bodies as components of nerve cells, cellular membranes, and hormone-like substances. Fats also help the body produce energy.

Naturally Pure Water

Fresh fruit juices are a good source of water that is naturally pure. Water constitutes approximately 60% of typical body weight. Drinking fresh fruit and vegetable juices is an excellent way to give your body the natural, pure water it needs. Natural water constitutes approximately 85% of the gross weight of oranges, berries, and carrots.


Substance Essentials

Fresh fruit and vegetable juices provide an excellent source of not only the nutrients required for maintenance of key bodily function, but also the non-nutrient essentials which have been attributed to promoting many healthful benefits. Fresh juices contain a wide range of substances including enzymes, pigments, chlorophyll, antioxidants, etc., which have been proven to be healthy benefits. 



Fresh juices have been referred to as "live" food because they contain many active enzymes, which are extremely sensitive to heat and are destroyed when cooked. Enzymes work with vitamins to speed up chemical reactions within the body and, in one form, aids in the digestive process. Fresh juices contain digestive enzymes that help break down food in the digestive tract. With intake of fresh juice, body absorption is very quick, requiring little, if any, additional bodily-produced enzymes to aid in its digestion. Since less energy is directed toward digestion, more energy is available for other body functions, thus resulting in higher overall energy level and vitality. For maximum energy levels, it is often recommended that 50% to 70% of a daily diet should come from raw fruits, vegetables, nuts and seeds.



Carotenes represent the most widespread group of naturally occurring pigments (red to yellow) in nature. Carotenes are best known for their capacity for conversion into vitamin A, their antioxidant activity and their correlation with the maximum life-span potential of humans and other animals. Carotenes have been separated into two categories: pro-vitamin A and non-vitamin A. Leading sources of pro-vitamin A carotenes are dark green leafy vegetables (kale, collards and spinach), and yellow-orange fruits and vegetables (apricots, cantaloupe, carrots, sweet potatoes, yams and squash). Red and purple vegetables and fruits (tomatoes, red cabbage, berries and plums) contain a large portion of the non-vitamin A active carotenes.



Beta-carotene is known for its high pro-vitamin A activity compared to other carotenes. Carrots have a very high source of beta carotene. Two carrots provide roughly four times the RDA (Recommended Daily Allowance) for vitamin A. Though beta-carotene is important, juicing provides a broad range of other carotenes which have many supplementary benefits, such as antioxidant effects.



Fresh fruits and vegetables contain natural plant compounds known as antioxidants. These compounds combat the free radical pro-oxidant molecules that promote oxidative cellular damage. Body cells protect against oxidative damage with the help of antioxidants and enzymes found in the plant foods that are consumed. Ingesting fresh juices increases the concentration of nutrients as well as non-nutrient sources of antioxidant compounds.



Flavonoids are another group of plant pigment that are unique in that they are active against a wide variety of oxidants and free radicals. In humans, flavonoids appear to alter the body's reaction to other compounds, such as allergens, viruses, and carcinogens, as evidenced by their anti-inflammatory, anti-allergic, antiviral and anti-carcinogenic properties. Many of the medicinal actions of foods, juices, herbs, pollens, etc. are now known to be directly related to their flavonoid content. Berries, cherries and grapes are good sources of flavonoids.



Chlorophyll is the green pigment of plants found in plant cells. The natural form of chlorophyll found in fresh juices is known for its ability to stimulate hemoglobin and the production of red blood cells. In fact, the chlorophyll molecule is very similar to the heme portion of red blood cells. Chlorophyll also contains significant antioxidant effects. Greens, such as parsley, spinach, kale, beet tops and especially wheatgrass are rich in chlorophyll.




Nutrients from Fruits and Vegetables



Fruits and Vegetables


Carrot, Cantaloupe, Papaya

Folic acid

Orange, Kale, Broccoli

Vitamin b6

 Kale, Spinach, Turnip greens

Vitamin C

 Peppers, Citrus fruit, Cabbage

Vitamin E

Asparagus, Spinach

Vitamin K

Broccoli, Collard, Kale


Kale, Collard greens, Bok choy


Apple, Cabbage, Sweet peppers


Brussels sprouts, Cabbage, Turnip greens


Celery, Cantaloupe, Tomato


 Apple, Turnip, Garlic


Carrot, Ginger, Green peas