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Carrot juice

Juice produced from carrots

Carrot juice in a glass with four carrots

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. Methods used to juice carrots include mechanical pressing, high-pressure processing, cold pressing, enzyme-assisted extraction, solvent extraction, and supercritical carbon dioxide methods.

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

Nutrition

In a reference amount of 100 g, canned carrot juice contains the following nutritional information:

Water content: 89 g
Calories : 40 kcal
Protein: 0.95 g
Fat: 0.15 g
Carbohydrates: 9.28 g
Dietary fibers: 0.8 g

References

(November 2024). "From Root to Seed: Unearthing the Potential of Carrot Processing and Comprehensive Utilization". Food Science & Nutrition.
(2019-04-01). "Carrot juice, canned, per 100 g (ml)". FoodData Central, US Department of Agriculture.

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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