The combination of veggies you use for your fresh juice determines the overall calorie count of your drink. Vegetables are naturally low in calories, but an 8-ounce juice serving requires significant volume. Pay attention to how the calories in your choices add up so you don’t exceed your desired caloric expenditure for the day. Whether you use a traditional juicer or a high-speed blender won’t affect the calorie count because the fiber retained in blended juices provides no calories.
You have unlimited options for combinations when it comes to making fresh vegetable juice. Certified nutritionist Lauren Felts suggests using one to two green vegetables like spinach or cucumber; a sweet vegetable for taste, like carrots; and an herbal ingredient like parsley. Or try a homemade tomato juice that’s fresher and healthier than the canned or bottled versions.
According to Felts, two bunches of fresh spinach yield 1/2 cup of juice, a medium cucumber produces 3/4 cup, eight carrots give you a cup of juice and a bunch of parsley juices down to 1/3 cup. The spinach supplies 156 calories, while there are 23 calories in half a cucumber, 25 calories in a carrot and 4 calories in 10 sprigs of parsley, for a total of 208 calories per serving of this green juice -- a little more than 1.5 cups. For a tomato-based juice, use three large tomatoes, two large stalks of celery and half a cucumber for a total of 142 calories.