Carrot juice isjuice produced fromcarrots. The amount of juice from carrots is a low yield compared to fruits likeapples andoranges. However, because carrotpulp is fibrous, the main difficulty in juicing carrots is in separating the pulp from the juice.[1] Methods used to juice carrots includemechanical pressing, high-pressure processing,cold pressing, enzyme-assisted extraction,solvent extraction, andsupercritical carbon dioxide methods.[1]
Carrot juice has a high content ofβ-carotene, aprovitamin forvitamin A, and a flavor of concentrated carrots.[1]
In a reference amount of 100 g (3.5 oz), canned carrot juice contains the following nutritional information:[2]
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