No one can deny the uncountable number of health benefits of carrot juice. The carrot in its natural
form provides what is certainly the most important basic juice.
The yellow color is due to carotene.
Which is come from a pro vitamin A. Many authors write that carrots contain a lot of vitamin A. This
is not actually true; what the carrot does contain is the pro vitamin. That means a substance that is
converted by the body into the vitamin itself. When carrot juice is consumed jointly with milk, the
utilization of carotene as vitamin A is considerably increased. A carrot and milk juice is the ideal
vitamin A source for infants and can in no case lead 10 the risk of the child having too much A.
Carrots are widely consumed. Indeed it is estimated that in Germany study about carrots account for
10% of the total vegetable consumption. From the carrot juice point of view, the varieties to be
employed are ideally those with the most carotene. It is fortunate that the pro vitamin is strongly
colored for this means that so long as you use good colored carrots they are likely to be the best
nutritionally speaking too. The carrot is recorded as being used in medicine by the early Greeks and
has been cherished ever since. Its juice is one of the most delicious and healthful, and alone or in
combinations should be in every daily diet providing, as it does, the essential vitamin A, without the
saturated fats with which this vitamin is associated in eggs and butter.