SERVES 2
Eight ounces of carrot juice yield as much as 20 percent of your recommended daily requirement of vitamin C and a high dose of beta-carotene and vitamin A.
8 large organic peeled carrots, coarsely chopped
¼ teaspoon minced fresh ginger
2 teaspoons freshly squeezed lemon juice
2 cups boiling water
Combine all the ingredients in a blender and blend for 2 minutes. Strain through a fine-mesh sieve. Chill before serving.
| Nutritional Profile | |
| Serving Size: 2 cups | |
|---|---|
| Calories: | 120 |
| Protein: | 3 g |
| Fiber: | 8 g |
| Fat: | 1 g |
| Saturated fat: | less than 1 g |
| Sodium: | 208 mg |
| Vitamin A: | 48,114 IU |
| Vitamin C: | 19 mg |
| Vitamin E: | 3 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 23,860 µg |
| Lutein and zeaxanthin: | 738 µg |
| Lycopene: | 3 µg |