Recipe Details
Ingredients
-
1lime, halved
-
1poundcarrots, chopped
-
2cupsfresh pineapple chunks
-
ice, as desired
Cooking Directions
-
Process lime, carrots, and pineapple through a juicer; serve over ice.
Tips
Cook’s Notes:
One pound of carrots is about 6 to 7 medium carrots. Once juiced, it makes about 8 ounces of juice.
Two cups of fresh pineapple is about 1/3 of a fresh pineapple and makes about 8 ounces of juice; there is no need to core it.
Use only 1/2 the lime if you prefer the juice less tart; there is no need to peel it.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories186 | |
| % Daily Value * | |
| Total Fat 1g |
1% |
| Saturated Fat 0g |
1% |
| Sodium 159mg |
7% |
| Total Carbohydrate 47g |
17% |
| Dietary Fiber 10g |
34% |
| Total Sugars 28g |
|
| Protein 3g |
|
| Vitamin C 102mg |
510% |
| Calcium 107mg |
8% |
| Iron 1mg |
8% |
| Potassium 940mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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