Smoothie Fun Facts You Did Not Know

Smoothies date back to the 1930s, when health food stores in California started blending fruit drinks inspired by Brazilian and Indian beverages.
The word “smoothie” was first used in the 1940s, but it didn’t go mainstream until the 1960s, thanks to the hippie health movement.
Before modern blenders, people used mortars and pestles to grind fruit and nuts into drinkable pastes.
The first smoothie chain was “Smoothie King,” founded in 1973 in Louisiana.
Hippies made smoothies popular in the U.S.—they were seen as an alternative to processed foods.
The Acai Bowl trend came from Brazil, where blended acai berries were a staple long before Instagram made them famous.
Thailand has its own version of smoothies, called “Nam Som Pan,” made with fresh fruits and sweet condensed milk.
Mango lassi from India is technically an ancient smoothie—made with yogurt, mango, and spices.
Japan’s green tea smoothies (Matcha Smoothies) were among the first “functional beverages” to go global.
Hawaiians have been blending pineapple and coconut into smoothies long before piña coladas were a thing.

Blending releases more antioxidants from fruits and veggies than chewing alone!
Some vitamins break down in light—so using an opaque cup helps preserve nutrients.
Frozen fruit is often more nutritious than fresh, as it’s picked at peak ripeness and flash-frozen.
Over-blending can oxidize ingredients, reducing vitamin C and making your smoothie turn brown faster.
A pinch of black pepper increases turmeric’s absorption by 2000%!
Adding fat helps absorb vitamins A, D, E, and K, so blend with avocado, nuts, or coconut milk.
Chia seeds absorb 10 times their weight in liquid, making smoothies thicker.
Kale in smoothies can block iodine absorption, so balance it with iodine-rich foods like seaweed.
Citrus zest (lemon, orange, lime) has 5x more nutrients than the juice!
Protein smoothies help regulate blood sugar better than carb-heavy fruit smoothies.

Sweet potatoes make a delicious, creamy smoothie base (and are full of fiber and vitamin A).
Zucchini blends into smoothies without changing flavor, adding fiber and hydration.
Avocado makes smoothies creamy and adds healthy fats.
Cauliflower makes smoothies thick without adding sugar.
Cottage cheese makes an amazing high-protein base (and no, you won’t taste it).
Oats blend smoothly and make your smoothie more filling thanks to soluble fiber.
Coconut water hydrates better than sports drinks due to natural electrolytes.
Carrots add natural sweetness and beta-carotene without overpowering other flavors.
Beets improve circulation and give smoothies a vibrant color.
A small pinch of sea salt enhances fruit flavors!

A 24-foot-tall smoothie was once made in Peru, setting the world record for the largest smoothie.
Bananas are the most common smoothie ingredient worldwide.
Smoothies are a $17 billion industry and growing every year.
Watermelon smoothies hydrate faster than plain water because of their natural electrolytes.
There’s a National Smoothie Day—celebrated on June 21st.
People used to add raw eggs to smoothies before protein powders were invented.
The fastest smoothie-making record is 60 seconds, with all ingredients prepped.
Green smoothies became trendy in the early 2000s, thanks to raw food movements.
The term “smoothie bowl” wasn’t widely used until Instagram made them famous.
Spinach smoothies taste better when blended with mango or pineapple.

Blending your smoothie twice makes it extra creamy.
A frozen banana mimics ice cream texture.
Using warm liquid (like tea or almond milk) makes a cozy winter smoothie.
Lemon juice stops smoothies from turning brown.
Protein powder blends best when added last.
Chilling your blender jar in the freezer makes smoothies colder.
Layering ingredients properly prevents clogging: Liquids first, then soft fruit, then greens, then ice.
Using a straw makes smoothies taste sweeter.
Blending too long makes smoothies foamy—blend on low at the end to fix it.
A teaspoon of peanut butter can overpower bitter greens!

Blueberry smoothies can improve memory.
A high-protein smoothie in the morning helps with weight loss.
Coconut smoothies improve hydration and digestion.
Pineapple smoothies contain bromelain, which helps reduce inflammation.
Ginger smoothies can soothe an upset stomach.
Almond milk smoothies are easier to digest than dairy-based ones.
Dark leafy greens (like kale) boost iron levels when blended with vitamin C.
A smoothie with chia seeds can help stabilize blood sugar.
Bananas in smoothies reduce muscle cramps.
Adding cinnamon can regulate blood sugar spikes.

3D-printed smoothies exist! Scientists have created layered, printed smoothie drinks.
Space agencies are testing smoothies as astronaut food.
Glow-in-the-dark smoothies are possible using tonic water (quinine glows under black light).
Beet smoothies are used by athletes to improve oxygen flow during workouts.
Some cafés make “smoothie art” just like latte art.
You can turn a smoothie into a popsicle—just freeze it in a mold.
Avocado smoothies can last longer in the fridge because they oxidize more slowly.
Maca root smoothies are used as a natural energy booster in Peru.
Spirulina smoothies are one of the most nutrient-dense foods on Earth.
Some luxury hotels offer $100 smoothies with rare superfoods and gold flakes.

The “smoothie diet” trend was started by bodybuilders in the 1990s.
Adding too many ingredients can reduce nutrient absorption because your body gets overwhelmed.
The color of a smoothie can change its taste perception—people think pink smoothies are sweeter than green ones, even if the ingredients are the same!
A group of researchers created a smoothie that mimics a full meal’s digestion rate.
Eating smoothies with a spoon can help with portion control because you eat slower.