- Carrot juice
Carrot juice is
juice produced fromcarrot s, often marketed as a health drink. Carrot juice has a particularly high content ofProvitamin A (β-carotene), but is also high in B complex vitamins and many minerals includingcalcium ,copper ,magnesium ,potassium ,phosphorus ,iron , andfolic acid . A pound of carrots will yield about a cup of juice, which is a bad yield compared to fruits likeapples andoranges . However, carrotpulp 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 causecarotenoderma , which is a benign condition where the skin gains an orange hue. [ [http://www.emedicine.com/derm/topic789.htm eMedicine - Carotenemia : Article by Robert A Schwartz ] ] Carrots have been made intosoup s and juices for hundreds of years. In America, along withmarigold petals, carrot juice was one of the firstcolorants used to make European cheese more attractive to the local consumer. Even today, synthetic β-carotene is commonly used to add color to cheese in America where unusually orange colored cheese is preferred.References
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*Carrot
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