Carrot juice

Carrot juice in a glass with four carrots.

Carrot juice is juice produced from carrots.


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 (about 236 ml)[citation needed], 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.

Like many products high in beta-carotene, it may cause temporary carotenoderma, a benign skin condition resulting in an orange-yellow hue to the skin.[1] 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.[2]

Carrot juice has a uniquely sweet flavour of concentrated carrots. Unlike many juices, it is opaque. It is often consumed as a health drink. 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.

Nutritional informationEdit

1 cup of canned carrot juice (236 ml) contains the following nutritional information according to the United States Department of Agriculture (USDA):[3]

  • Calories : 95
  • Fat: 0.35
  • Carbohydrates: 21.90
  • Fibers: 1.9
  • Protein: 2.24
  • Cholesterol: 0.010

See alsoEdit


  1. ^ Kristin Mortensen. "Toxicity of Carrot Juice". Retrieved 5 May 2015.
  2. ^ eMedicine - Carotenemia : Article by Robert A Schwartz
  3. ^ "NDL/FNIC Food Composition Database Home Page". Archived from the original on 3 March 2015. Retrieved 5 May 2015.

External linksEdit