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Organic Black Carrot Juice Concentrate

Basic Info

Model No.: Black Carrot Juice

Product Description

 
Product Description

 

We provide the Organic Black Carrot Juice Concentrate:

 

Natural, Healthy, Nutritional


EU, NOP organic certified

Packed in 2X12.5kg vacuum bag/carton

 

Product: Carrot juice concentrate

Color: Orange yellow to orange red

Flavor; Typical flavor of carrot

Appearance: Clarity, no sedimentation and suspension.

Impurity; Macroscopic impurity not allowed. 

Brix: 40%-65% 

 

 

 

 

Nutrition:

 

The carrot gets its characteristic, bright orange colour from beta-carotene, and lesser amounts of alpha-carotene, gamma-carotene, lutein and zeaxanthin.Alpha- and beta-carotenes are partly metabolized into vitamin A, providing more than 100% of the Daily Value (DV) per 100 g serving of carrots (right table). Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients (right table).

Carrots are 88% water, 4.7% sugar, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat.Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch.Free sugars in carrot include sucrose, glucose and fructose.

The lutein and zeaxanthin carotenoids characteristic of carrots are studied for their potential roles in vision and eye health.

 

  

Health Benefits:

 

1.Improves vision

There’s some truth in the old wisdom that carrots are good for your eyes. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver. Vitamin A is transformed in the retina, to rhodopsin, a purple pigment necessary for night vision.

Beta-carotene has also been shown to protect against macular degeneration and senile cataracts. A study found that people who eat large amounts of beta-carotene had a 40 percent lower risk of macular degeneration than those who consumed little.

 

2.Helps prevent cancer

Studies have shown carrots reduce the risk of lung cancer, breast cancer and colon cancer.

Falcarinol is a natural pesticide produced by the carrot that protects its roots from fungal diseases. Carrots are one of the only common sources of this compound. A study showed 1/3 lower cancer risk by carrot-eating rats.

 

3.Slows down aging 

The high level of beta-carotene in carrots acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the aging of cells.

 

4.Promotes healthier skin 

Vitamin A and antioxidants protect the skin from sun damage. Deficiencies of vitamin A cause dryness to the skin, hair and nails. Vitamin A prevents premature wrinkling, acne, dry skin, pigmentation, blemishes and uneven skin tone.

 

5.Helps prevent infection 

Carrots are known by herbalists to prevent infection. They can be used on cuts—shredded raw or boiled and mashed.

 

6.Promotes healthier skin (from the outside) 

Carrots are used as an inexpensive and very convenient facial mask. Just mix grated carrot with a bit of Honey. See the full recipe here: carrot face mask.

 

7.Prevents heart disease

Studies show that diets high in carotenoids are associated with a lower risk of heart disease. Carrots have not only beta-carotene but also alpha-carotene and lutein.

The regular consumption of carrots also reduces cholesterol levels because the soluble fibers in carrots bind with bile acids.

 

8.Cleanses the body 

Vitamin A assists the liver in flushing out the toxins from the body. It reduces the bile and fat in the liver. The fiber present in carrots helps clean out the colon and hasten waste movement.

 

9.Protects teeth and gums

It’s all in the crunch! Carrots clean your teeth and mouth. They scrape off plaque and food particles just like toothbrushes or toothpaste. Carrots stimulate gums and trigger a lot of saliva, which, being alkaline, balances out the acid-forming, cavity-forming bacteria. The minerals in carrots prevent tooth damage.

 

10.Prevents stroke

From all the above benefits it’s no surprise that in a Harvard University study, people who ate five or more carrots a week were less likely to suffer a stroke than those who ate only one carrot a month or less.

 

 

Introduction:

 

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged, more palatable, less woody-textured taproot.

The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin K and vitamin B6, but the belief that eating carrots improves night vision is a myth put forward by the British in World War II to mislead the enemy about their military capabilities.

 

Uses:

 

As a Dietary Supplement, take 1/2 level teaspoon (2g) 1 to 2 times daily with at least 8 oz. of water 30-45 minutes before a meal.

 

 

Product Categories : Fruit & Vegetable Powder

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