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A pound (454 g) of carrots will yield about a cup of juice (about 236 ml) [citation needed], 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.
While a serving of whole carrots can easily help you hit 100% of your daily vitamin A requirements, "you're probably getting 300-400% in a glass of carrot juice," Rizzo says.
Other common juices include carrot juice, tomato juice, and turnip juice. In Asian cultures, primarily Chinese, Chinese yam (Chinese: shān yào, Japanese: nagaimo) is also used for vegetable juices. They are used quite sparingly, however, for many Chinese consider it to be a medicine rather than a vegetable.
Raw carrots are 88% water, 9% carbohydrates, 1% protein, and contain negligible fat (table). In a reference amount of 100 grams (3.5 oz), raw carrots supply 41 calories and have a rich content (20% or more of the Daily Value , DV) of vitamin A (93% DV) and a moderate amount (10–19% DV) of vitamin K (11% DV) and potassium (11% DV), but ...
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A 3-dimensional stick diagram of β-carotene Carotene is responsible for the orange colour of carrots and the colours of many other fruits and vegetables and even some animals. Lesser Flamingos in the Ngorongoro Crater, Tanzania. The pink colour of wild flamingos is due to astaxanthin (a carotenoid) they absorb from their diet of brine shrimp ...
Interestingly, though, prune juice seems to retain more fiber from the fruit than other types of juice, Linsenmeyer says. Depending on the brand, an 8-ounce serving of juice may have as much as 4 ...
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