Carrot juice

Carrot juice is juice produced from carrots. The amount of juice from carrots is a low yield compared to fruits like apples and oranges. However, because carrot pulp is fibrous, the main difficulty in juicing carrots is in separating the pulp from the juice.^[1] Methods used to juice carrots include mechanical pressing, high-pressure processing, cold pressing, enzyme-assisted extraction, solvent extraction, and supercritical carbon dioxide methods.^[1]

Carrot juice has a high content of β-carotene, a provitamin for vitamin A, and a flavor of concentrated carrots.^[1]