100% Natural Flavor

Kuvings maintains the freshness of the natural flavor of the juice for up to 3 days after squeezing.

More Delicious & Stronger

Sour, salty, umami, sweet and bitter, these are the 5 tastes that are sensory receptors on the tongue. Our products offer a more balanced and powerful blend of flavors compared to centrifugal mixers.

Centrifugal mixer


Vacuum mixer

Healthy Technology

Vacuum technology prevents food oxidation and provides the highest levels of vitamins and nutrients compared to our conventional centrifugal blenders.

* Source: TMR Center, Kei-Myung University, Korea, Korea Healthy Functional Foods Research Institute (KHSI)

Nutrient Analysis obtained from Kuvings slow juicer

Kuvings juicer nutritional value Analysis Report. Comparison of high speed juicers and slow juicers.

-The vitamin C content in juice processed by a slow juicer is 5.2 times higher than vitamin C in juice from a centrifugal juicer

- Oxidation is one of the causes of low vitamin C levels

Juice from a slow juicer contains 1.5 times more flavonoids than fruit or juice produced by a centrifugal juicer

Ballaststoffe - Karotte: Juice made with a slow juicer has the highest fiber content.

The juice extracted from the slow juicer extractor has the highest levels of flavonoids as a result of the juice extracted from grape skins and seeds

One of the reasons to drink cold-pressed juice is to detoxify and cleanse the body. Apart from that, metabolism can also absorb all the nutrients and vitamins contained in the juice.

Under such conditions, the body absorbs 65% of nutrients in 10 minutes. For comparison: if you eat the same ingredient raw, instead of drinking it, you only absorb 17% of the nutrients, which takes 2-3 hours of digestion.

After drinking natural juice made with a Kuvings slow juicer, the faster the cells absorb vitamins, the more they recover and become more energetic.

Juices made with Kuvings are better for Digestion and Nutrient Absorption

Cell nutrients are encased in solid cell walls.

Through the powerful action of the Kuvings juicer's motor, the cell walls are crushed and dismantled.

Cell nutrients flow into the sap.



(JMCS) technology prevents nutrient destruction and slows oxidation. Vitamins and phytochemicals, among others, are retained as much as possible. Compared to high-performance blenders or centrifugal juicers, Kuvings juicers only separate layers slowly. Not only the taste, the appearance is also guaranteed.


The noise level during operation is much lower than that of traditional juicers, so you can enjoy fresh juice in a relaxed and calm atmosphere.

How So Kuvings?

Comparison results between Kuvings Whole Slow Juicer and Centrifugal Juicer



Fresh raw juice is fruit or vegetable juice from which the fiber has been removed. This differentiates it from smoothies in particular.

The insoluble fiber contained in plants functions to stimulate intestinal activity and thereby increase elimination, but fiber also has the side effect of preventing digestion and absorption of nutrients, because it is difficult for intestinal bacteria to break down.

Currently, many diseases are caused by metabolic disorders and blood disorders, and the human body can heal naturally through various biopharmaceuticals contained in plants. It is known that the absorption rate of raw vegetables is around 14%, because fiber is not easily digested and causes slow absorption.

In addition, we consume a lot of energy when processing fruits and vegetables. Under the motto “5 a day” there is also a program that requires eating more than 5 plates of fruit and vegetables of five colors a day, but it is not easy to eat that much plants.

However, raw juice with insoluble fiber removed has an absorption rate of 65% or more and a digestion and absorption time of 15-20 minutes, so it quickly absorbs various physiological active substances contained in plants into the blood and the body environment becomes better. by promoting blood formation, blood transfusion and metabolism.

Fundamental improvements in the body's environment enhance the human body's natural healing powers, alleviating disease states and restoring a state of health as quickly as possible.

What are Phytochemicals?


phyto- means “plant”, so the word can also be interpreted as “plant nutrition” (phytochemicals are also called phytochemicals). Well-known phytochemicals include lycopene in tomatoes, isoflavones in nuts, beta-carotene in carrots, anthocyanin from blueberries, allicin from garlic, and resveratrol from grapes. The main properties of 100% natural phytochemicals are their antioxidant, anti-inflammatory and anticancer effects. Therefore, consuming foods rich in phytochemicals has beneficial effects such as anti-aging, cancer prevention, prevention of cardiovascular disease, improvement of arthritis, and prevention of Alzheimer's dementia. The hot sun in summer often drives humans and animals to hide in their homes or caves. However, plants cannot move and must protect themselves from free radicals that attack them through ultraviolet light. Phytochemicals are thus an evolutionary method developed by plants to adapt to rapidly changing environmental conditions. Just as carbohydrates produced by plants are used in the human body as an energy source, phytochemicals also have antioxidant and anti-inflammatory effects when they enter the human body.*The data comes from a study conducted by Keimyung University in South Korea.