Vegetable juice

beverage made from tomatoes

liquid extracted from sugarcane

juice produced from carrots

juice contained in or squeezed from vegetables

right|thumb|200px|A glass of şalgam Şalgam or şalgam suyu (; lit. "turnip (juice)"), is a popular Turkish traditional fermented beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. French traveler, naturalist, and writer Pierre Belon described its production method in the 16th century. Şalgam is produced by lactic acid fermentation. Studies have shown that the juice of the purple carrot used in şalgam reduces the effects of high-carbohydrate, high-fat diets in rats. It is one of the most popular beverages during winter in Turk

thumb|Aojiru for sale in bottles, 2015

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juice of ''cannabis sativa'' plant