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About carrot juice Edit
Carrot juice is juice produced from carrots, often marketed as a health drink. Carrot juice has a particularly high content of Provitamin A (β-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 (454 g) of carrots will yield about a cup (236 ml, US, or 284 ml, Imperial) of juice, 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.
Norman W. Walker was a health pioneer who learned to extract juices from vegetables, particularly carrots, that had never been thought to contain juice. As a young man, he decided to grind carrots on rocks and filter the result through a cloth. Thus, the first vegetable health drink was created. Walker and the farmers he was boarding with drank carrot juice regularly from that day on. In the states Walker eventual developed machines to press, pulverize and centrifuge juices harmonically.
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.
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.