Carrot Juice

Carrot juice is juice produced from carrots, often consumed as a health drink. 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, 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.

Carrot juice has a uniquely sweet flavour of concentrated carrots. Unlike many juices it is opaque.

Carrot juice, like many products high in beta-carotene may cause temporary carotenoderma, a benign skin condition resulting in an orange 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.

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.