Carrots are a common ingredient used in many juices, due to their delicious flavor that combines well with many other fruits and vegetables.
Carrot juice may also provide a lot of health benefits apart from their taste.
A cup of canned carrot juice, according to the United States Department of Agriculture National Nutrient Database, contains:
- 94 kilocalories (kcal)
- 90 g of carbohydrate
- 24 grams (g) of protein
- 90 g of fiber
- 35 g of fat
The same amount of juice provides a variety of vitamins and minerals, including:
- 689 milligrams (mg) of potassium
- 1 mg of vitamin C
- 217 mg of thiamin
- 512 mg of vitamin B-6
- 2,256 micrograms (mcg) of vitamin A
- 6 mcg of vitamin K
Health Benefits of Carrot Juice
Carrot juice is nutritious and may be valuable for a range of health conditions:
A research which observed survivors of breast cancer, examined at the effect of carrot juice on levels of carotenoids, markers of oxidative stress, and markers of inflammation in the blood.
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The researchers reported that higher levels of carotenoids in the blood were linked with a lower risk of breast cancer reoccurring.
All through the study, participants ate 8 ounces of carrot juice daily for 3 weeks. At the end of the study, the women had higher blood levels of carotenoids and lower levels of a marker associated with oxidative stress.
Carrots contain antioxidants, which may explain their function in cancer prevention. In a review of studies, researchers looked at the effect of eating carrots on the risk for stomach cancer.
They concluded that consuming carrots was related to a 26 percent lower risk for stomach cancer. However, they did not specify how many had to be eaten to lower stomach cancer risk. More controlled research is required to confirm this association.
Carrot juice may have a future role in leukemia treatment, study said. In one research, the effect of carrot juice extracts on leukemia cells was examined. The carrot juice extracts caused the leukemia cells to self-destruct and stopped their cell cycle.
Chronic obstructive pulmonary disease (COPD)
Carrot juice is high in vitamin C. Researchers examined Korean adults, aged 40 or older to check the association between dietary vitamin C intake and chronic obstructive pulmonary disease (COPD). They discovered that people with COPD had considerably lower intakes of multiple nutrients found in carrot juice, including carotene, potassium, vitamin A, and vitamin C, than people without COPD.
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However, people with COPD generally ate significantly less food than people without COPD. For people who smoked heavily, the risk of COPD is lower in those who consumed more vitamin C than those who took very little.
Possible risks and considerations
People with weakened immune systems such as pregnant women, young children, older people, those receiving cancer treatment — may need to avoid certain foods if there is a risk of these carrying food-borne diseases.
Fruit and vegetable juices that are freshly squeezed or have not been pasteurized may have a higher risk of carrying germs.
People who have been instructed to follow a low-microbial diet should avoid unpasteurized fruit and vegetable juices unless prepared at home.
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Carrots contain a type of carotenoid called beta-carotene that the body can convert into vitamin A.
Eating large amounts of carotenoids from foods has not been related with harmful effects. However, the skin can turn yellow-orange if a person eats large amounts of beta-carotene for a long time. This effect is called carotenoderma.
Juicing tips and recipes
The vitamin and mineral nutrients in 1 cup of carrot juice are almost equal to in amounts 5 cups of chopped carrots, Stanford Health Care reports.
Fresh fruit and vegetable juices do provide plenty of nutrients, but they do not contain as much fiber as fresh fruits and vegetables.
Carrots can be combined with other fruits and vegetables to make tasty juices. The following recipes can be tried at home:
- carrot and orange juice
- carrot and apple juice
- cinnamon and ginger carrot Juice
- carrot juice with kale