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Carrot juice has a particularly high content of β-carotene, a source of vitamin A, but it is also high in B complex vitamins like folate, and many minerals including calcium, copper, magnesium, potassium, phosphorus, and iron. A pound (454 g) of carrots will yield about a cup of juice (about 236 ml), which is a low yield compared to fruits like apples and oranges. However, carrot pulp is very tough; the main difficulty in juicing carrots is in separating the pulp from the juice.
Like many products high in beta-carotene, it may cause temporary carotenoderma, a benign skin condition resulting in an orange-yellow hue to the skin. Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may be enough to cause the condition.
Carrot juice has a uniquely sweet flavour of concentrated carrots. Unlike many juices, it is opaque. It is often consumed as a health drink. Carrots have been made into soups and juices for hundreds of years. In America carrot juice was one of the first colorants used to make cheese a darker color.
- Calories : 95
- Fat: 0.35
- Carbohydrates: 21.90
- Fibers: 1.9
- Protein: 2.24
- Cholesterol: 0.010
- Kristin Mortensen. "Toxicity of Carrot Juice". Livestrong.com. Retrieved 5 May 2015.
- eMedicine - Carotenemia : Article by Robert A Schwartz
- "NDL/FNIC Food Composition Database Home Page". usda.gov. Retrieved 5 May 2015. horizontal tab character in
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