1. What is a Vegetable Juice Calculator?

Definition: This calculator estimates the juice yield percentage based on the volume of juice extracted from a given weight of vegetables.

Purpose: It helps food professionals, juicing enthusiasts, and nutritionists determine juice extraction efficiency from different vegetables.

2. How Does the Calculator Work?

The calculator uses the formula:

Where:

• \( JY \) — Juice yield percentage (%)
• \( V_j \) — Volume of juice extracted (liters)
• \( W_v \) — Weight of vegetable (kilograms)

Explanation: The juice volume is divided by vegetable weight to get the juice-to-weight ratio, then multiplied by 100 to convert to percentage.

3. Importance of Juice Yield Calculation

Details: Proper juice yield estimation helps in recipe planning, cost analysis, and comparing efficiency of different juicing methods or vegetables.

4. Using the Calculator

Tips: Enter the juice volume in liters and vegetable weight in kilograms. All values must be > 0.

5. Frequently Asked Questions (FAQ)

Q1: What's a typical juice yield percentage?
A: Yield varies by vegetable - cucumbers (~80%), carrots (~50%), leafy greens (~30%), but depends on juicing method.

Q2: Does this account for different juicing methods?
A: No, the calculator gives raw yield. Centrifugal juicers typically yield less than cold-press juicers.

Q3: Should I use raw or cooked vegetable weight?
A: Always use raw weight unless specifically testing cooked vegetable juice yield.

Q4: How precise should my measurements be?
A: For accurate results, measure juice volume to nearest 10ml and weight to nearest 10g.

Q5: Can I use this for fruits?
A: Yes, the same calculation applies to fruit juices, though yields are typically higher.