Carrot juice

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Carrot Juice

Carrot juice (/ˈkærət dʒuːs/) is a juice extracted from carrots. It is often consumed for its health benefits, as carrots are rich in vitamin A, vitamin C, and potassium.

Etymology

The term "carrot juice" is derived from the English word "carrot", which is borrowed from the French "carotte". The second part of the term, "juice", comes from the Latin "jus", meaning broth or sauce.

Health Benefits

Carrot juice is known for its high content of beta-carotene, a source of vitamin A, which is good for the health of the eyes. It also contains antioxidants that help to fight free radicals in the body, reducing the risk of certain types of cancer. The potassium in carrot juice can help to maintain a healthy blood pressure level.

Preparation

Carrot juice is typically prepared using a juicer. The carrots are washed, peeled, and then passed through the juicer. Some people prefer to add other ingredients, such as apples or ginger, to enhance the flavor.

Related Terms

  • Juicer: A machine used to extract juice from fruits and vegetables.
  • Beta-carotene: A red-orange pigment found in plants and fruits, especially carrots and colorful vegetables.
  • Antioxidant: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
  • Vitamin A: A group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids.
  • Vitamin C: Also known as ascorbic acid and ascorbate, is a vitamin found in various foods and sold as a dietary supplement.

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