Carrots, tomatoes and celery are the top three most likely veggies to fill Australian glasses this summer, as identified by the latest research from the Project Harvest study commissioned by Horticulture Innovation Australia.

The study, which asked Australians what vegetables they prefer to use when they make juices, also found that the next most popular vegetables are beetroot, cucumbers, spinach and kale.

“In the warmer months, making fresh vegetable juices is a great way of staying hydrated while taking advantage of the health benefits that vegetable consumption can add to your overall lifestyle,” said AUSVEG spokesperson, Jarrod Strauch.

“Using vegetables in juices is a great way of contributing to your overall diet, as they combine great taste with significant nutritional benefits. For example, over a third of Australians who make vegetable juices add a serve of beetroot, which gives them more than 25 per cent of their recommended daily folate, as well as adding that vibrant colour and an earthy taste.”

“Adding in a serve of celery will help to keep up the juice’s water content, which is excellent for staying hydrated in the summer heat, and it will also provide antioxidants, as well as being a source of both Vitamin K and potassium.” 

However, the Project Harvest study also found that fresh vegetables are still lagging behind fruit as Australians’ preferred juice ingredients. 

“While juicing is a popular way for Australians to get their daily fruit intake, it’s less common that they include fresh vegetables, with more than half of consumers never drinking vegetable juice – either by itself or mixed with fruit juice,” Strauch said. “By including a range of fresh Australian vegetables in their homemade juice this summer, Australians can enjoy the full range of health and nutrition benefits – as well as the variety of great tastes – that Australian veggies have to offer.”