Juicing removes the fiber content of the fruit or vegetable, and the full benefits of the plant is thus not experienced. Re-adding fiber to the juice cannot be equated to whole fruits. There is a loss in non-extracted polyphenols, a class of phytonutrients, in fruit juice compared to whole plant foods. Most polyphenols are bound to the plant fibers, and constitute the major portion of dietary polyphenols. There is therefore a marked loss of phytonutrients in consuming fruits and vegetables through the juicing process alone.