Carrot Juice
Description
Fresh carrot juice is an excellent source of minerals and vitamins. Juices from dark green and yellow vegetables are especially high in vitamin A. People who want to change from raw or cooked vegetables may find juices appealing and easy to digest. Vegetable juices may also be the preferred form for persons suffering from disorders of the digestive system.
Caloric Content
| 1 | |
| Calories: | 96 |
| Protein: | 2.47 gm |
| Carbohydrates: | 22 gm |
| Fiber: | - gm |
| Total fats: | - gm |
| Saturated fats: | - gm |
| Unsaturated fats: | - gm |
| Cholesterol: | - mg |
1. 1 cup, 227 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 24750 | 5000 IU |
| Thiamine: | .13 | 1.7 mg |
| Vitamin B-2: | .12 | 1.7 mg |
| Vitamin B-6: | .5 | 2.0 mg |
| Vitamin B-12: | 0 | 6 mcg |
| Biotin: | - | 300 mcg |
| Niacin: | 1.35 | 20 mg |
| Pantothenic Acid: | - | 10 mg |
| Folic acid: | - | 400 mcg |
| Vitamin C: | 20 | 60 mg |
| Vitamin E: | - | 30 IU |
1. 1 cup, 227 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 8.3 | 1000 mg |
| Copper: | - | 2 mg |
| Iron: | 1.5 | 18 mg |
| Magnesium: | 51 | 400 mg |
| Manganese: | - | n/a mg |
| Phosphorus: | 81 | 1000 mg |
| Potassium: | 767 | n/a mg |
| Selenium: | - | n/a mcg |
| Sodium: | 105 | n/a mg |
| Zinc: | - | 15 mg |
1. 1 cup, 227 grams
Amino Acid Content
| 1 | |
| Tryptophan: | - gm |
| Threonine: | - gm |
| Isoleucine: | - gm |
| Leucine: | - gm |
| Lysine: | - gm |
| Methionine: | - gm |
| Cysteine: | - gm |
| Phenylalanine: | - gm |
| Tyrosine: | - gm |
| Valine: | - gm |
| Arginine: | - gm |
| Histidine: | - gm |
| Alanine: | - gm |
| Aspartic acid: | - gm |
| Glutamic acid: | - gm |
| Glycine: | - gm |
| Proline: | - gm |
| Serine: | - gm |
1. 1 cup, 227 grams
References
Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1990.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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