You can juice almost anything you can eat raw. Vegetables are best, especially carrots, cucumbers, beets, tomatoes, zucchini squash, romaine lettuce, sprouts, celery and cabbage. You may juice fruits also, naturally. Freshly made raw apple, grape, and melon juices are delicious. It is not generally a good idea to juice potatoes, eggplant or Lima beans. It is wise to peel vegetables that have been sprayed or waxed, such as cucumbers. Sprayed fruits are also good to peel before juicing. Carrots and other underground vegetables often do not need peeling. Instead, give them a good scrubbing with a nylon-bristle vegetable brush while rinsing under tap water. Beets are the exception. Since beet skins are very bitter, it is wise to peel beets before juicing. A hint to save time: dip the beets for about 20 seconds in boiling water and then peel them.