Most vegetables will make good juices, but some are better than others. We can divide vegetable juices into three types. These are (1) Juices from vegetable fruits, (2) Juices from green leafy vegetables, and (3) Juices from root. Here is a general rule for combining different vegetable juices. You can combine vegetables from category 1 and 2 or from 2 and 3, but not 1 and 3.

This is a 6 part series on nutrients in common vegetables. Here are more of the common vegetables and something about the good they do in the body:

CHIVES are fairly high in protein and carbohydrate, rich in potassium, calcium, phosphorus and sulfur. They stimulate the digestion, and are valuable as a blood cleanser but they are a strong diuretic, so they should be used in moderation, especially by those who have trouble with their kidneys.

CUCUMBERS are recognized as a valuable health food. They are tasty and refreshing when crisp. Cucumbers are very high in potassium, iron and magnesium. They also contain a relatively high percentage of silicon and fluorine. They are good for the gall bladder, liver, kidneys, hair, teeth and nails. Cucumbers should be peeled or scored with a fork as the skin is not easy to chew or digest.

DANDELION greens are a good source of potassium, calcium, sodium and magnesium. Dandelions nourish the bone structure and help the health of the teeth. It is good for the lymph and helps release toxins through the skin pores. Dandelion is a cold loving plant that will have a mild flavor if harvested in the cold months. It will become bitter if grown through the hot months. It is helpful and nutritional in many organs of the body so combine with carrot juice for a milder flavor juice in hot months. Blossoms are high in Vitamin D and roots are good for the kidneys.

ENDIVE is another cold loving plant that helps the body in ways similar to the dandelion. This vegetable aids the liver and spleen. Rich in potassium, sodium, calcium and phosphorus, the juice of endive, particularly when added to the juices of carrots, celery and parsley, is very nourishing to the optic system.

FENNEL is a very alkalinizing food, aiding in loosening up mucous or phlegm conditions. It helps to stimulate the digestive processes. It is a good diuretic. It has high sodium content and is rich in potassium and iron. The editable part is the bulbous part of the plant.

GARLIC is beneficial to the lymph, aiding in eliminating noxious waste matter from the body. It will probably increase body-odor until the toxic waste has been sufficiently eliminated. It is a good cleanser of the mucus membrane which would include the lungs, sinuses, nose and throat. This makes it great for heart conditions and asthma. It stimulates the kidneys and helps with high blood pressure. It also helps stimulate the peristaltic action in digestion. Use with parsley or mint juice to help with the odor problem.