Vegetables to drink: green smoothies from a nutritional and toxicological point of view

Green smoothies often contain valuable ingredients (e.g. vitamins, minerals and fiber) and can be a useful addition to the diet. However, some points should be taken into account when selecting ingredients and preparing them in order to avoid health risks. It should be remembered that smoothies with a high fruit content in particular can lead to a considerable energy intake. In principle, only plants (parts) should be used in smoothies that are also traditionally used as food and whose use can therefore be considered safe. All ingredients should also be used in as varied a way as possible, both from a nutritional and toxicological perspective, in order to avoid a one-sided nutritional supply or a long-term high intake of potentially harmful substances. Special care should be taken when using wild herbs that have been collected by the animals themselves, as this can lead to confusion with poisonous plants, among other things. To minimize microbial risks, it is advisable to use fresh ingredients wherever possible and to observe the general rules of hygiene in the kitchen.