Carrot juice

Carrot juice is juice produced from carrots. The amount of juice from carrots is a low yield compared to fruits like apples and oranges. However, because carrot pulp is fibrous, the main difficulty in juicing carrots is in separating the pulp from the juice.[1] Methods used to juice carrots include mechanical pressing, high-pressure processing, cold pressing, enzyme-assisted extraction, solvent extraction, and supercritical carbon dioxide methods.[1]

Carrot juice has a high content of β-carotene, a provitamin for vitamin A, and a flavor of concentrated carrots.[1]

Nutrition

In a reference amount of 100 g (3.5 oz), canned carrot juice contains the following nutritional information:[2]

See also

References

  1. ^ a b c Ding H, Liu M (November 2024). "From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization". Food Science & Nutrition. 12 (11): 8762–8778. doi:10.1002/fsn3.4542. PMC 11606876. PMID 39619954.
  2. ^ "Carrot juice, canned, per 100 g (ml)". FoodData Central, US Department of Agriculture. 2019-04-01. Retrieved 17 April 2025.
This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.