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. 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, canned carrot juice contains the following nutritional information: