Juicing has become popular in recent years and most people have begun to consider it as a viable option for weight loss.
Carrots are a common ingredient in many juices, because they provide a flavor that pairs well with many other fruits and vegetables.
According to Stanford Health Care, the vitamin and mineral nutrients in 1 cup of carrot juice are almost equivalent to the amounts in 5 cups of chopped carrots.
That being said, it doesn't contain as much fiber as fresh fruits and vegetables and the amount of sugar is higher per cup than whole fruits and vegetables.
For example, 1 cup of carrot juice contains 9 g of sugar and 2 g of fiber, whereas 1 cup of raw carrots contain 6 g of sugar and 3.5 g of fiber.
As long as you make sure that your juices contain fiber and are not full of concentrated sugars, juicing can be a healthy way to get the vitamins and minerals your body needs.
In fact, carrot juice can provide you with numerous health benefits and play a role in the treatment of breast cancer, leukemia, and chronic obstructive pulmonary disease (COPD) etc.
Carrots can be combined with other fruits and vegetables to make tasty juices.
A person can try the following recipes recommended at home:
*NOTE: These recipes are NOT ok for those on the Low Microbial Diet (LMD).
Carrot – Apple Juice Ingredients
- 3-4 medium carrots
- 1 medium Granny Smith apple
Carrot juice is sweet and pairs with the tartness of the apples. When buying Granny Smiths, choose firm ones; they will produce a clearer juice.
Makes 10 ounces = 200 calories, 0g fat, 49g carbs, 4g protein.
Carrot – Orange Juice Ingredients
- 1 medium yellow tomato, cut into wedges
- 1 medium orange, peeled and quartered
- 1 medium apple, cut into eighths
- 4 large carrots, peeled
- Ice cubes (optional)
Process orange, tomato, apple and carrots through a juicer. Fill 2 glasses with ice (optional), and pour the juice into the glasses.
Makes 8 ounces = 111 calories; 1g fat (0g sat); 1g fiber; 24g carbohydrates; 2g protein; 18g sugars
Carrot-Cinnamon & Ginger Juice Ingredients
- 10 organic carrots (1 pound), scrubbed
- ½ medium cucumber, peeled if desired
- 1 tablespoon peeled, chopped fresh ginger
- 1 teaspoon ground cinnamon
In a high-powered juicer carefully add ginger, carrots and cucumber; juice into a clean pitcher. Whisk in the cinnamon and serve at once.
1 ¾ cups make 102 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 158 mg sodium, 24 g carbohydrates, 7 g fiber, 11 g sugar, 2 g protein.
Carrot juice in moderation can be included as part of a healthy diet.
However, it is not suggested that you replace whole fruits and vegetables by juicing, not least when you want to shed pounds, which requires the absorption of fiber for weight management and lowering cholesterol levels.