Carrots are root vegetables and are a part of the Apiaceae family. It is also known as the Parsley or Carrot family. This family includes vegetables and spices like celery, parsnips, parsley, cumin, fennel, and coriander. The most well known raw carrots are bright orange, sweet, and extra crunchy. However, they come in an assortment of colors, shapes, and sizes. Each color comes with similar, but also a few distinct benefits unique only to that carrot as a result of its pigment.
They make the perfect addition to almost any snack or meal. You can eat them with a tangy vegetable dip or slice them up to cook in a delicious roast beef stew. The best part about them is you can juice them with any combination of leafy greens, vegetables, and fruit or juice them alone. Straight carrot juice is especially sweet and delicious. Plus, by juicing them, you significantly increase the availability of the micronutrients and carotenoids. Why? Because when you put the carrots through the juicer, the tough cell walls that lock in the available nutrients are broken down through the crushing process of the spinning auger, freeing the nutrients to be absorbed by our bodies.
Benefits of Juicing Carrots
Vitamin A
You always hear about how vitamin A helps you see in the dark. Well, it doesn’t necessarily give you night vision, but it definitely improves your vision. It also encourages the production and maintenance of white blood cells. It aids in bone structure and maintaining the endothelial cells. Additionally, it regulates cell growth and division. While there are risks if you ingest too much vitamin A as a supplement or through foods that are fortified with it (known as retinol or preformed vitamin A), getting it from food in the form of beta-carotene is perfectly safe.
Beta-Carotene
That brings us to beta-carotene, which converts into vitamin A in the liver, as the body needs it. It’s much more than that, though! Beta-carotene is a carotenoid. A carotenoid is a naturally occurring pigment in vegetables like carrots. It is responsible for the bright orange, yellow, and red varieties of carrots. In fact, carrots are found to be the best natural provider of beta-carotene. Carotenes are powerful antioxidants responsible for protecting the body against harmful radicals our bodies absorb on a daily basis. While there are additional carotenes found in carrots, beta-carotene is mostly found in this root vegetable. It was also discovered that this variety of carotene converts faster to vitamin A when compared to other carotenoids (van Vliet et al., 1996).
Vitamin K
Vitamin K—not to be confused with Potassium, which is the letter “K” on the periodic table—acts as an inflammatory and blood coagulation agent. It is stored in your fatty tissue and liver.
Vitamin C
Vitamin C clears up blemishes, prevents/treats ultraviolet (UV) damage and is vital in helping other skin problems. It lowers overall cholesterol level and the risk of heart-related diseases and stroke. If you suffer from allergies, then you definitely want to consume higher levels of natural vitamin C because it is also a natural antihistamine.
Vitamin B6
This vitamin aids in converting the food we eat into energy for the body by helping it metabolize proteins and fats. It is beneficial for the absorption of vitamin B12. It is essential for controlling the levels of the amino acid homocysteine in the blood, which is suspected to reduce the risk of heart disease and stroke. It regulates moods, prevents fatigue, and is fundamental in brain development and immune system functioning. Some research has drawn a link between vitamin B6 and a positive effect on seizures, Parkinson’s, depression, and other neurological disorders.
Biotin (Vitamin B7)
Biotin is also known as vitamin B7, B8, or H. If you come across those names, just realize they are all the same water-soluble B-complex vitamin. Carrots are a very good natural resource for this coenzyme and B vitamin. It is responsible for helping to thicken hair, nails, and clears up the skin. It supports the health of your digestive system, cells, and metabolism. It has also been used as a treatment in individuals with diabetes.
Potassium
This mineral and electrolyte regulate your heartbeat, muscle functioning, and kidneys. It reduces your systolic blood pressure. This in turn also lowers your risk of stroke, heart-related diseases, high blood pressure, and kidney disease. While there isn’t a direct link between potassium and lower cholesterol, diets high in potassium are typically lower in cholesterol because of the healthier food choices. Carrots do not contain the highest levels of potassium (about 5% of your daily nutritional value), but if you are juicing several of them each day, it adds up!
Lycopene
Found in the bright red carrot varieties, Lycopene (also found in tomatoes) is another form of carotene. It aids in the inhibition of the oxidation of cells, which strengthens your body’s ability to fight off infection and disease. It has anti-inflammatory and anti-cancerous properties.
Lutein and Zeaxanthin
Lutein and zeaxanthin are the only carotenoids found in the retina and lens of the eye. Studies have found that lutein and zeaxanthin (yellow pigments) make up more than half of the carotenoids found in yellow and purple carrots, whereas beta-carotene (orange pigment) is more prevalent in orange carrots. Lutein and zeaxanthin protect against cataracts and age-related macular degeneration of the eye. These antioxidants also support vision by reducing eye fatigue, promoting normal functioning and filter harmful rays from damaging your eyes.
Polyacetylenes Protect Against Cancer
Falcarinol and falcarindiol are types of polyacetylenes, which are phytonutrients that help to inhibit the growth of cancer cells such as colon cancer. Not only that, these are natural pesticides that protect carrots against disease and fungus, which are believed (through various studies) to protect against cancer as a result. Other vegetables that include these anti-cancer components include celery, parsnips, and parsley.
Carrots also provide your body with an abundance of these additional vitamins and minerals:
- Calcium
- Copper
- Folate
- Iron
- Magnesium
- Manganese
- Molybdenum
- Niacin
- Phosphorus
- Riboflavin
- Selenium
- Thiamin
- Zinc
Precautions
Too Much Vitamin A
If you consume too much vitamin A, it can be toxic. However, this typically occurs when an individual overdoses on vitamin A supplements and not through diet.
Carotenemia
If you consume too much carotene, then your skin may turn slightly yellow/orange as a result of the increased pigment in your blood. However, it is not harmful to your health and is more shocking to see than anything else.
Diabetics
If you have diabetes, be cautious of your carrot intake when juicing, since carrots contain higher amounts of sugar than other vegetables.
Ideal Juicer
Carrots are tough just like beets and it’s safe to say that it can be processed by any type of juicer. You can use a centrifugal or cold press juicers (this include vertical and horizontal masticating juice extractors and triturating juicing machines). With centrifugal juicers, cutting your produce is almost optional, wide feeding chute can accommodate a whole carrot. On the other hand if you’re going to use any of the cold press juicers I mentioned above you’ll have to cut carrots into pieces that would fit in a small chute opening. Preferably lengthwise for twin gear juicers.
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