Are juicers a waste of fruit?

The following is an objective analysis of whether juicers waste fruit:

1. The core issue of nutrient loss
Fiber loss
When juicing and pulping, dietary fiber (especially crude fiber, which aids digestion) is filtered out, equivalent to discarding 30%-50% of the fruit's core nutrients.
Compare: Eating an apple fills you up for two hours, while drinking the same amount of apple juice makes you hungry quickly and your blood sugar spikes faster.
Antioxidant waste
Polyphenols and anthocyanins in peels and cores (such as apple peels and grape seeds) are often discarded, yet they are key anti-aging ingredients.

2. Reuse of pomace determines waste level

3. The Impact of Fruit Type
High-Waste Fruits:
Strawberries/Blueberries: Low juice yield (<50%), residue accounts for 70% of nutrients, making them more suitable for pulping.
Banana/Avocado: Juicing has a sticky, viscous taste; eating directly is more efficient.
Low-Waste Fruits:
Sugarcane/Oranges: High juice yield (>70%), low residue, easily recyclable (orange residue can be used to make jam).

4. Efficiency Differences among Juicer Types
Centrifugal Juicers (High-Speed ​​Rotation): High-temperature oxidation destroys vitamins, resulting in a high water content in the pomace and a nutrient waste of approximately 40%.
Slow Juicers (Extrusion): Low temperatures preserve enzyme activity, resulting in a drier pomace and a reduction in waste of 20%.

5. What Counts as Waste?
*  Juicing Expensive Fruits: For example, when juicing blueberries and mangoes, discarding the pulp is better; it's better to eat it directly.
*  Repeated Filtering for Clear Juice: Excessive removal of pulp particles results in a loss of all dietary fiber. *  Highly Effective Use Cases:
Treatment of fruit nearing rot (rapidly depleting nutrients)
For those with poor dental health - Provide liquid nutrition for elderly/patients with poor dental health