Normally when we juice, carrots is on the main ingredients along with spinach, apple, celery, beets, and any other vegetables we happen to have in our fridge. However to finish 10 lbs of carrots, we decided to just juice carrots and a little ginger. 15 large carrots + 1 inch of fresh ginger root yielded 2 tall glasses of juices. The taste was amazing. Very sweet and smooth. The best way to juice these carrots is with a juice extractor, not a vitamix.
Also of note, these were organic carrots and I could taste a difference. There was a sweet earthy taste to the carrot. No taste of chemicals like regular carrots.
Juicing carrots, especially organic ones, can provide a lot of nutrition. Remember your mom used to tell you that carrots are good for your eyes - well its perfectly true. Carrots are rich in Vitamin A and beta carotenes. Both are great for vision.
Beta Carotenes also help to keep cancer away. They maintain the epithelial tissues which surround internal organs. Epithelial tissues are often susceptible to cancer growths.
Carrot juice also contains calcium as well as other vitamins. It's also rich in folic acid, Vitamin C, small amounts of B1, B2, B3, B5, B6, biotin and E. They have calcium, chlorine, magnesium, phosphorus, potassium, sodium, sulphur, small amounts of copper, iron and zinc.
Well we used up 15 carrots for 2 tall glasses of juice. We will juice again tomorrow, but today I think that a carrot cake will be next on the list to make.
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