Carrot Juice is the best way to get all the benefits of eating raw carrots without all the bulk. The juice made from 1 pound of fresh carrots has the following:
12g Protein, 18g Carbohydrates, 69mg Calcium, 1.3mg Iron, 635mg Potassium, 20,460 International Units (IUs) Vitamin A as Beta Carotene, 15mg Vitamin C and small amounts of B Vitamins. (From the United States Department of Agriculture Handbook) The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange, purple, red, white, or yellow in color, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.
It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year.
In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin.
Carrot juice is juice produced from carrots, often marketed as a health drink. Carrot juice has a particularly high content of Provitamin A (â-carotene), but is also high in B complex vitamins like folic acid, and many minerals including calcium, copper, magnesium, potassium, phosphorus, and iron. A pound of carrots will yield about a cup of juice, which is a poor 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.
Drinking more than 3 cups of carrot juice in a 24-hour period, over a prolonged period of time may cause carotenoderma, which is a benign condition where the skin gains an orange hue.
The carrot gets its characteristic and bright orange color from â-carotene, which is metabolized into vitamin A in humans when bile salts are present in the intestines. The "baby carrots" sold ready-to-eat in supermarkets are, however, often not from a smaller cultivar of carrot, but are simply full-sized carrots that have been sliced and peeled to make carrot sticks of a uniform shape and size.
Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments. It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.
Carrots have been made into soups and juices for hundreds of years. In America, along with marigold petals, carrot juice was one of the first colorants used to make European cheese more attractive to the American consumer who tend to prefer unusually orange colored cheese while the most others prefer the natural pale yellow color. Even today, synthetic â-carotene is commonly used to add color to cheese in America where colored cheese is still preferred.
The juice of carrots is important in supporting the immune system, maintaining a healthy circulatory system, nourishing the optic system, maintaining healthy skin, and maintaining healthy cellular function.