Top Benefits of Juicing Carrots
Carrots come in many varieties – orange, yellow, white, red and purple – each offering different flavours, but also reflecting what nutrient is most potent in each:
Carrots are high in carotene, which the body converts into vitamin A. This vitamin enhances eyesight, cellular health, and antioxidant activity. In a 100g serving, you get more than 100% of your daily dose of vitamin A.
Carrots with a reddish tone indicate high lycopene content, which enhances your liver and adrenal gland function.
Yellow and White Carrots
Yellow and white carrots don’t contain as much nutritional value as their colorful counterparts, but still contain carotene.
The anthocyanin pigments in purple carrots are also antioxidants, which help prevent cancer.
There are a few things to keep in mind when selecting and juicing your carrots:
When you’re at the grocery store choosing your carrots, be aware that the size tends to indicate how sweet it will be. Carrots 6 inches or smaller tend to be sweeter. If you’re using them as a base for the juice, try a more mild tasting variety.
When you’re ready to juice, remember that most of their nutrients are stored right under the skin. So rather than peeling the carrot, give it a good wash and use the whole vegetable! You may also eat the greenery that grows atop the taproot (the orange part we generally eat). It’s chocked full of protein and other nutrients.
Ready To Juice?
We use carrots in two of our
combination juices, having paired them with celery, ginger, apple and a little lemon. It’s very common to use carrot as a base ingredient, so if you’re making your own juice, feel free to try many different combinations – the sweet, mild taste goes great with many more exotic flavours.