Searches

Carrot juice, proprietary


Thecarrot juiceit is an inestimable reserve of vitamins, it is characterized by its sweetish taste and with the addition of lemon and orange juice it gives life to the classic ACE drink: the name derives from the large amount of vitamins of groups A, C and E contained in the drink.

Carrot juice. Properties
Carrots are low-calorie and almost fat-free foods. They are rich in substances useful to our body such asfibers, alpha-carotene and beta-carotene. Incarrotthere are other important components such as mineral salts (potassium, iron, calcium, phosphorus, sodium, copper and magnesium), vitamins (C, D, E, B2 and B6) and glucides such as levulose and dextrose.

The centrifuged is the best way to increase the bioavailability of the micronutrients contained incarrots. Thepropertybeneficial of thecarrot juicethey range from simple hydration to purification. Carrots would be able to carry out a diuretic, carminative (helps digestion), hepatic (it would go to "detoxify" the body), repairing and antioxidant action.

Why thecarrot juiceis the best way to get the nutrients contained in this vegetable? To increase the bioavailability of micronutrients, some foods should be consumed cooked.

Plant cells, unlike animal cells, are surrounded by a rigid wall consisting mainly of cellulose, a material that the human body cannot metabolize. Cellulase is missing in our gastro-intestinal system, the enzyme involved in the degradation of the plant cell wall, therefore, very often, the wall must be "degraded" mechanically (with the use of acentrifuge or amixer), chemically or simply, by cooking. Only in this way will the human body be able to access vitamins and other valuable nutrients.

Carrot juiceand bioavailability of nutrients
We all know that eating carrots is good for your skin and eyesight. Carrots make us "tan" more and better, yes, but only if eaten cooked: the beta carotene contained in carrots is abundant, but when carrots are eaten raw only 3% of beta carotene is available.

The percentage rises to 29% if carrots are eaten cooked. In addition, the absorption of beta-carotene also depends on other factors: beta-carotene is fat-soluble so if we season our cooked carrots with a drizzle of oil, the percentage of beta-carotene that will be available to our body will rise to 39%, more than 10 times those of carrot eaten raw. In short, the best way to take carotenoids is by cooking the food that contains them with the addition of some fat (preferably extra virgin olive oil).

As mentioned in the introduction, the green wall can be "lysed "both with the application of heat (cooking) and mechanically. With the use of thecentrifuge the plant cell wall of thecarrotit is mechanically broken and so increases thebioavailabilityof the micronutrients contained in it.

Staying on the subject centrifuged carrots, you may be interested in other Ideas for Centrifugates based on carrots and other essential foods for our body:

  • Centrifuged with ginger
  • Fruit and vegetable juices

You might also be interested in reading

  • Carotenoids: where they are found


Video: 15 Reasons u0026 Benefits You Should Be Drinking Carrot Juice Every Day (January 2022).