Vegetable juice is the liquid extracted directly from fresh vegetables, typically through pressing, squeezing, or centrifugation. It contains the natural water-soluble components, including vitamins, minerals, and sugars, found in the original produce. In contrast, vegetable concentrates are produced by removing most of the water content from the juice, resulting in a denser, more concentrated form that can be reconstituted with water before consumption. Vegetable puree is made by blending or mashing whole vegetables into a thick, smooth consistency, retaining all the fiber components. Vegetable juice is commonly bottled as beverages or used in soups.