Carrot Juice
Carrot juice is a conventional vegetable juice and a notable source of beta-carotene. Recent crossover studies show juicing increases bioavailability of beta-carotene compared to raw carrots, with no safety concerns at typical intakes; vegetable juice is also recognized by FDA as a color additive (21 CFR 73.260).
What it is
Liquid pressed from the taproot of Daucus carota subsp. sativus (carrot).
Whole-food vegetable juice used as a beverage and as a natural source of beta-carotene/color in foods.
What regulators actually say
"The carrot juice group exhibited 2.33 times higher peak plasma concentrations 1.5 h post-consumption than those in the raw carrot group."
"Vegetable juice may be safely used for the coloring of foods generally, in amounts consistent with good manufacturing practice."
Regulatory status
United States — FDA
Conventional food (vegetable juice); also vegetable juice is approved as a color additive exempt from certification under 21 CFR 73.260.
European Union — EFSA
Conventional food in the EU.
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