No, juicing filters out the insoluble plant bits (a major source of fibre) leaving all the water- and fat-soluble chemicals.
For example, the colour of the juice comes mainly from fat soluble beta-carotenes for the yellows and anthocyanins for the reds and blues. Just as the colours are left in the juice, so are the flavour molecules. Also thousands of other chemicals: proteins, enzymes, sugars, starches, water and even medically active things like caffeine (eg in tea) etc etc.
Just to add: there are water soluble indigestible chemicals too - these are collectively called soluble fibre.
So removing the plant matter and leaving the sugar/water.
No, juicing filters out the insoluble plant bits (a major source of fibre) leaving all the water- and fat-soluble chemicals.
For example, the colour of the juice comes mainly from fat soluble beta-carotenes for the yellows and anthocyanins for the reds and blues. Just as the colours are left in the juice, so are the flavour molecules. Also thousands of other chemicals: proteins, enzymes, sugars, starches, water and even medically active things like caffeine (eg in tea) etc etc.
Just to add: there are water soluble indigestible chemicals too - these are collectively called soluble fibre.
If a plant is processed more than harvesting, cutting, packaging it no longer meets the definition of plant based.
According to these definitions of processed vs ultra-processed, you’re describing ultra-processed foods not plant based.