CARROT
J U I C E S
Carrot juice has a particu- tough; the main difficulty in
larly high content of β-car- juicing carrots is in separat-
otene, a source of vitamin ing the pulp from the juice.
A, but it is also high in B
complex vitamins like fo-
late, and many minerals
including calcium, copper,
magnesium,
potassium,
phosphorus, and iron. A
pound (454 g) of carrots
will yield about a cup of
juice (about 236 ml)[cita-
tion needed], which is a low
yield compared to fruits like
apples and oranges. How-
ever, carrot pulp is very
25