Classified by their fleshy underground storage unit or root, which is a holding tank of nutrients, root vegetables are low in fat and high in natural sugars and fiber. Root veggies are also the perfect foods to eat when you need sustained energy and focus.

Powerhouse Veggies

Some of the most nutritious root veggies include those with orangey skins, including carrots, squash, and sweet potatoes. The orange skin signifies they contain beta-carotene, a powerful antioxidant that fights damaging free radicals.

Here are some delicious and nutritious root vegetables to include in your juices:

• Beets. Both the beet greens and beetroots are juiceable and highly nutritious. The roots are packed with calcium, potassium, and vitamins A and C. Choose small to medium beets with fresh green leaves and roots. Use greens within two days and beets within two weeks. Yield per pound: six to seven ounces of juice.

• Carrots. The king of juicing vegetables, carrots lend a mild, sweet taste to juice combos and taste equally delicious on their own. Carrots are packed with vitamins A, B, C, D, E, and K, as well as calcium, phosphorous, potassium, sodium, and trace minerals. Fresh carrot juice stimulates digestion; improves hair, skin and nails; has a mild diuretic effect; and cleanses the liver, helping to release bile and excess fats. Remove foliage when you get home, because it drains moisture and nutrients from the carrots. Refrigerate and use within a week. Yield per pound: six to eight ounces of juice.

• Celery. High in vitamin C and potassium with natural sodium, celery has a mild flavor that blends well with other veggies. Its natural sodium balances the PH of the blood and helps the body use calcium better. Choose firm, bright green stalks with fresh green leaves. Refrigerate for up to a week. Yield per pound: eight to ten ounces of juice.

• Fennel. Similar to celery in nutrients and high in sodium, calcium, and magnesium, fennel has a licorice-like taste that enhances the taste of juices made from vegetables with a strong flavor. Choose fennel bulbs the size of tennis balls with no bruising or discoloration. Refrigerate and use within five days. Yield per pound: six to eight ounces of juice.

• Garlic. A member of the lily family, this aromatic bulb, high in antioxidants for reducing cholesterol and heart disease, adds flavor and tang to vegetable juices. Use one or two cloves per quart. Choose firm, smooth heads and store in a cool, dry place. Use within two weeks.

• Ginger. Technically a rhizome and native to Asia, ginger has a sweet, peppery flavor that enhances juice. Buy large, firm nodules with shiny skin. Refrigerate and use within a week.

• Parsnips. Cousins to the carrot, parsnips are packed with vitamin C, potassium, silicon, and phosphorous. Choose large, firm parsnips with feathery foliage. Refrigerate and use within a week. Yield per pound: four ounces of juice.

• Potatoes. High in vitamins C and B and potassium, potatoes add a light flavor to juice. Store in a cool, dry place and use within two weeks. Yield per pound: five to six ounces of juice.

• Radishes. Small but mighty in taste and loaded with vitamin C, iron, magnesium, and potassium, radish juice cleanses the nasal sinuses and gastrointestinal tract and helps clear up skin disorders. Use a handful in vegetable juice to add zing. Refrigerate and use within a week. Yield per pound: two to four ounces of juice.

• Turnips and turnip greens. Ounce for ounce, turnip greens have more calcium than milk. The root supplies calcium, potassium, and magnesium. Together, they neutralize overly acidic blood and strengthen bones, hair, nails, and teeth. Store turnips at room temperature, scrub well, and use within two weeks. Refrigerate greens and use within a week. Yield per pound: four ounces of juice.

• Sweet potatoes and yams. High in beta-carotene, vitamin C, calcium, and potassium, these two vegetables have a similar taste and can be substituted for one another in recipes. Store in a cool, dry place. Yield per pound: four ounces of juice.

• Green onions. Green onions are high in disease-fighting antioxidants and have the mildest flavor of the onion family, making them ideal for juicing. They also have antibacterial properties that fight infections and skin diseases. Green onions should be firm and deep green in color. Refrigerate, and use within a week. Yield per pound: two to three ounces of juice.