Mint
Juice

One ounce of fresh mint (about 28g, roughly a small handful of leaves and stems) yields approximately 14–18ml in a cold press or masticating juicer — less than 1 tablespoon. In a centrifugal juicer, expect closer to 8–13ml.

Mint is almost always used as an accent in juice blends rather than as a primary ingredient. A standard 12–16 oz green juice typically uses 15–30g of fresh mint (0.5–1 oz), contributing 8–20ml of juice. If you're using mint as a solo shot, a 1 oz (30ml) serving requires roughly 50–60g of fresh leaves in a cold press juicer.

A standard grocery store bunch of mint weighs roughly 80–90g and contains approximately 80 sprigs. To extract a 1 oz (30ml) pure mint shot in a cold press juicer, you need about 50–55g of fresh mint — that's roughly half a bunch, leaves and tender stems included.

For a centrifugal juicer, plan on a full bunch (80–90g) to get the same 30ml. Centrifugal blades struggle with small-leaf herbs — the yield gap between slow and fast juicers is wider for mint than for most other produce.

A standard grocery store mint bunch (about 80–90g) yields roughly 44–58ml of juice in a cold press juicer — about 1.5–2 oz. A twin gear juicer extracts slightly more: 48–63ml. Centrifugal juicers produce significantly less, typically 24–40ml from the same bunch.

In practical terms, one bunch gives you a concentrated 1.5–2 oz shot of mint juice. Most recipes that call for "mint juice" use it as a flavor and nutrient accent — mixing 1 oz of mint juice into a 12–16 oz cucumber-celery base is a common ratio.

Four factors drive most of the variation: freshness (wilted mint has significantly less water and extracts poorly), stem-to-leaf ratio (tender young stems juice well; thick woody stems add fiber without much liquid), temperature (room-temperature mint extracts better than cold), and how you feed the juicer.

For best results, pack mint leaves tightly and feed them between harder produce like cucumber or apple — the denser ingredient helps push the herb through the auger. Feeding mint by itself tends to leave it bouncing around and underextracted. Freshness matters more with herbs than with almost any other produce.

Yes — and for mint specifically, the juicer type matters more than for root vegetables or hard fruits. The nutrition values on this page are for cold press extraction. Centrifugal juicers extract less juice and introduce heat and oxidation, which degrades vitamin C and heat-sensitive polyphenols like rosmarinic acid — one of mint's key active compounds.

Mint juice is concentrated by nature. Per 100ml, it contains significant vitamin C (around 58mg), iron (9.2mg), and calcium (442mg) — but you're not typically drinking 100ml of pure mint juice. A 20ml shot added to a green blend contributes meaningful nutrition even in small quantities.

Pure mint juice is intensely cooling and slightly bitter — the menthol is concentrated compared to mint tea or fresh leaves in a salad. A small amount (0.5–1 oz) transforms a green juice blend; more than 1.5 oz in a standard 16 oz juice can overwhelm other flavors.

Mint pairs exceptionally well with cucumber (both have cooling properties and cucumber's water content balances the intensity), lemon and lime (acid brightens the menthol), apple (sweetness softens the bitterness), ginger (complementary spice profile), and watermelon. A classic combination: cucumber-apple-lemon with a mint shot. For digestion-focused blends, mint + ginger + lemon is a proven formula.

Fresh mint juice contains menthol, which relaxes the smooth muscles of the GI tract — the same mechanism behind enteric-coated peppermint oil capsules studied for IBS relief. The juice form is less concentrated than oil capsules, so the effect is milder, but adding a small amount of mint juice to a daily green blend is a reasonable way to support digestive comfort.

The research base is strongest for peppermint oil capsules (not juice), and the clinical evidence focuses on IBS symptom reduction — bloating, cramping, gas. Fresh mint juice may help with general digestive ease, but don't expect it to have the same potency as a therapeutic supplement. People with GERD or acid reflux should use caution: menthol can relax the lower esophageal sphincter and worsen reflux symptoms.

In the quantities used in juice blends (typically 15–30ml per serving), fresh mint juice is safe for most people. Higher amounts — several ounces of concentrated mint juice daily — are generally unnecessary and may cause issues for some.

Peppermint can worsen symptoms in people with gastroesophageal reflux disease (GERD), hiatal hernia, or gallbladder problems. People taking certain medications should also be aware that high mint intake can affect how the body processes some drugs. Pregnant women are often advised to use mint in moderation, though culinary amounts are generally considered safe. If you're using mint medicinally or in large quantities, check with a healthcare provider.

Both work — the choice depends on flavor and intended use. Peppermint (Mentha × piperita) has a stronger, more cooling menthol-forward flavor and higher menthol content. Spearmint (Mentha spicata) is milder, slightly sweeter, and dominated by carvone rather than menthol.

For flavor-forward juice blends, spearmint is more approachable — it adds freshness without the sharp cooling intensity of peppermint. For digestive support or a more medicinal mint profile, peppermint is the traditional choice. Nutritionally they're similar, with peppermint slightly higher in calories and potassium per 100g. Either type works in the calculator — the yield and nutrition values are close enough that one set of numbers covers both.

Pure mint juice is best used within 24–48 hours. The menthol and polyphenols begin to degrade with oxidation, and the flavor loses its brightness quickly. If you're making a blend with mint as an ingredient, the same window applies — 24–48 hours in an airtight container, ideally glass, filled to minimize headspace.

If you juice mint regularly, consider batching mint separately and freezing in ice cube trays. One cube (about 15ml) added to a fresh juice keeps the mint component at peak flavor without having to juice fresh mint every day.