Beet and Carrot Juice
Beet and Carrot Juice - A bright red juice that is packed with flavor
Healthy, because
Even smarter
Nutritional values
Organic substances called betazyans not only give beetroot its intense colour - the flavonoids also act as natural cell protectors. In addition, the vegetables provide the mineral iron, which is especially important for women, and vitamins of the B group, including B12 and folic acid.
The fennel brings aniseed aroma and has a beneficial effect on an irritated, bloated intestine and an increased blood fat level; the tuber vegetable also has a purifying effect.
(Percentage of daily recommendation)
| Calorie | 80 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 664 mg | (17 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 Beet (about 150 grams)
- 2 carrots (about 200 grams)
- 1 small Fennel bulb (about 200 grams)
- 1 tsp Canola oil
- In addition: Ice cubes
Kitchen utensils
Preparation steps
Rinse, peel and cut beet into quarters. (To protect your hands from stains, wear protective gloves).
Rinse carrots, peel and quarter lengthwise.
Rinse and halve fennel, then cut into thick pieces.
Rinse fennel fronds and shake dry.
Using an electric juicer, juice beet, carrots and fennel.
Fill a glass with ice cubes, then pour in juice and canola oil. Stir to combine. Garnish with fennel fronds and serve immediately.
