Vegetable Juice - Varieties

Varieties

Commercial vegetable juices are commonly made from varying combinations of carrots, beets, pumpkin, and tomatoes. The latter two, although not technically vegetables, are commonly used to increase palatability. Other popular items in vegetable juices are parsley, dandelion greens, kale, celery, fennel, and cucumbers. Lemon, garlic and ginger may be added by some for medicinal purposes.

Other common juices include carrot juice, tomato juice, turnip juice, and V8 Juice.

In Asian cultures, primarily Chinese, Dioscorea opposita (Chinese: shān yào, Japanese: nagaimo) is also used for vegetable juices. They are used quite sparingly, however, for many Chinese consider it to be a medicine rather than a vegetable.

Kale juice marketed as Aojiru in Japan has become well known for its purported health benefits and bitter taste.

Japan also markets several kinds of vegetable juices which, unlike Western juices such as V8, usually depend on carrots and fruits instead of large amounts of tomato juice for their flavor. The Yasai Seikatsu brand by Kagome is a popular variety, and is even an option in McDonald's Happy Meals in Japan.