Carrot juice is juice produced from carrots, often marketed as a health drink. Carrot juice has a particularly high content of Provitamin A (ß-carotene), but is also high in B complex vitamins and many minerals including calcium, copper, magnesium, potassium, phosphorus, iron, and folic acid. A pound of carrots will yield about a cup of juice, which is not a bad yield compared to fruits like apples and oranges. However, carrot pulp is very tough; the main difficulty in juicing carrots is in separating the pulp from the juice. Carrots have been made into soups and juices for hundreds of years. In fact, along with marigold petals, carrot juice was one of the first colorants used to make European cheeses more attractive.