GreenJuiceADay

Recipe · Updated November 14, 2026 · By Editorial Team

Low-sugar green juice recipe

Celery juice in a jar and a bottle, next to fresh celery stalks on a dark wooden table
Quick answer. Juice 6 celery stalks, 1 cucumber, 2 cups of shredded romaine, 1/4 cup of parsley, 1 small lemon and 5 slices of ginger. It makes at least 13 fl oz (380 ml) for 2 glasses with 6 g of sugars per glass, from USDA values.

Low-sugar green juice

  • Makes at least 13 fl oz (380 ml) (2 servings)
  • Serving size 1 serving = at least 6 fl oz
  • Time 15 min (10 min prep)
  • Equipment Juicer, or a blender with a strainer; kitchen scale

Ingredients

USMetricIngredient
6 medium stalks240 gcelery
1 cucumber (about 8 in)301 gcucumber, scrubbed
2 cups shredded94 gromaine lettuce
1/4 cup chopped15 gflat-leaf parsley
1 small58 glemon, peeled
5 slices (1 in across)11 gginger, unpeeled

Nutrition estimate

Per serving (1 of 2), estimate

Calories60
Sugars6 g
Fibernot estimated (juicing and straining remove most of it)
Vitamin K231 µg (193% DV)
Potassium750 mg
Calculated from USDA FoodData Central values for the raw whole produce, before juicing. An estimate, not a lab analysis.

Steps

  1. Wash everything. Cut the celery and cucumber into lengths that fit the chute, and tear the romaine into large pieces.

  2. Roll the romaine and parsley into a tight bundle and feed it in between the celery and cucumber.

  3. Add the ginger and lemon, finishing with a piece of cucumber.

  4. Stir, pour into two glasses and add ice if you like.

Storage. There is no official storage time for homemade juice, so we do not give a day count. Drink it right after making. If you must store it, use an airtight container filled to the top, keep it in a refrigerator at 40 °F (4 °C) or below and finish it as soon as you can, or freeze single servings straight after making and treat thawed juice like fresh juice.

Unpasteurized juice. Homemade and raw juice is not pasteurized. Pregnant people, young children, older adults and people with weakened immune systems should drink it right after making it from washed produce, or choose pasteurized juice. Source: FDA, Talking About Juice Safety.
Washing produce. Rinse under running water and scrub firm produce. No soap or bleach. Source: FDA, Selecting and Serving Produce Safely.
Vitamin K. Kale, spinach and other greens are high in vitamin K. People on warfarin should keep intake steady and talk to their doctor before starting daily green juice. Source: NIH Office of Dietary Supplements, Vitamin K fact sheet.

General information, not medical or nutrition advice. See the recipe and nutrition disclaimer.

What goes in, by weight

Share of the produce weight, water left out. Percentages are of 719 g.
  • celery 33% 240 g
  • cucumber 42% 301 g
  • romaine lettuce 13% 94 g
  • parsley 2% 15 g
  • lemon 8% 58 g
  • ginger root 2% 11 g

Make it in a blender

  1. Blend the celery, cucumber and 180 ml (3/4 cup) of water first, then add the romaine, parsley, lemon and ginger and blend for 60 seconds.

  2. Strain through a nut milk bag and press well. Straining removes most of the fiber.

Swap table

Each row swaps one ingredient for the same weight of another (or leaves it out) and shows what changes in the serving. The numbers come from USDA values, not from taste.

Change per serving for each swap, same weight, computed from USDA values
SwapHowSugarsCaloriesVitamin K
celery → appleApple in place of the celery, same weight.+10.9 g+46 kcal−33 µg
romaine lettuce → spinachSpinach in place of romaine.−0.4 g+3 kcal+179 µg
cucumber → carrotCarrot in place of the cucumber, same weight.+4.6 g+39 kcal−5 µg

Notes on this recipe

'Low sugar' on this site means 10 g of sugars or less per serving by our calculation. It is a label we apply, not a medical claim.

Juice keeps the sugars and loses most of the fiber. People managing blood sugar should ask a doctor; the sugar note below links the source.

Juicing gear on Amazon

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Prices and availability were accurate when retrieved from Amazon and may change. Retrieved Nov 14, 2026.

How the numbers are worked out

Amounts are weights in grams; the cup and spoon equivalents come from USDA portion data. Yield is a minimum: it counts the water, citrus (from our citrus data) and the produce that has a figure in the planner's juicer-maker table, and leaves out romaine lettuce, flat-leaf parsley, ginger. It changes with your juicer and with how fresh the produce is. Checked 2026-11-14.

This article reflects independent editorial research and disclosed buying criteria. This is not medical, nutritional, or professional advice. Some links on this page are Amazon Associates affiliate links; see our affiliate disclosure for details.