How to Make Carrot Juice with a Juicer
Carrot juice, a delicious and nutritious drink, is rich in beta carotene β-胡蘿蔔素, vitamins A, B, C, D, E, and K, and minerals e.g. calcium, phosphorous, and potassium. Carrots are good for skin, hair, and nails, as well as liver functioning.
1. Clean carrots.
Wash 2 pounds (1 kg) of carrots (about 8) under cold running water. Scrub the carrots with a vegetable brush. Use a knife to cut off the broader end, where the carrot either was or still is attached to the green, leafy part of the plant.
2. Chop carrots into 2 or 3-inch chunks.
3. Place a tall glass under the juice spout. Make sure the glass is large enough for collecting the juice. One pound of carrots will produce about a cup of juice
4. Drop the carrot chunks into the juicer, pushing them down with the juicer’s attachment.
5. Serve immediately. Carrot juice begins oxidizing and losing valuable nutrients immediately — especially using a high-speed centrifugal juicer. The juice should be consumed soonest, either at room temperature or with ice. The juice must be stored in refrigerator for no more than 24 hours.
Freezing the carrot juice in an ice cube tray will last about 1 month in freezer.
Braun Mp80 Juicer