Carrots are an excellent source of beta-carotene and a good source of fiber. The darker the color of the carrot, the more carotene it contains. Beta-carotene, the plant pigment that gives carrots their vivid orange color, is converted by the human body to Vitamin A. One medium carrot provides four times the daily requirement of Vitamin A which helps maintain the health of eyes and skin and reduces the risk of certain cancers. Carrots also help promote health hair and nails.
Carrots are fat free and contain other essential elements in low amounts including Vitamin C, potassium, calcium, phosphorus, and magnesium.
Carrot juice is thought to reduce the risks of many different types of cancer including skin and breast cancer. Studies have connected Vitamin A with cancer prevention by its antioxidant properties that help eliminate cancer-causing free radicals in the body.
Drinking carrot juice is also thought to be extremely beneficial for the liver due to Vitamin A's cleansing effects. When consumed regularly, carrots help the liver to excrete fats and bile.
Preparing Carrots for Juicing
Wash carrots thoroughly in cold water, using a vegetable brush. Scrub lightly, but do not peel, as valuable vitamins and minerals lies close to the surface. The juice should be consumed immediately if possible as the vitamin and mineral content begins to degrade through oxidation. If saved for later, store in the refrigerator in glass jars with screw on lids (canning jars make good storage jars).
Carrot juice blends well with other vegetables and fruits and is perhaps the best “foundation” vegetable for juice blends. Carrot juice does have a high concentration of natural sugar, so those with diabetes should consult their doctor as to how much they can drink.
