Carrot juice

Carrot juice is juice produced from carrots, often marketed as a health drink. Carrot juice has a particularly high content of Provitamin A (β-carotene), but is also high in B complex vitamins like folic acid, and many minerals including calcium, copper, magnesium, potassium, phosphorus, and iron. A pound (450 g) of carrots will yield about a cup (235 ml) of juice, which is a bad 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.

Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may cause carotenoderma, which is a benign condition where the skin gains an orange hue.^[1]

Carrots have been made into soups and juices for hundreds of years. In America, along with marigold petals, carrot juice was one of the first colorants used to make European cheese more attractive to the American consumer who tend to prefer unusually orange colored cheese while the most others prefer the natural pale yellow color. Even today, synthetic β-carotene is commonly used to add color to cheese in America where colored cheese is still preferred.

References

1. ^ eMedicine - Carotenemia : Article by Robert A Schwartz