Alexander Thompson, senior nutritionist at Holland & Barrett, believes consuming carrots in juice form is often a better option than eating them cooked.

“Cooking carrots will result in some losses to vitamin and mineral content, although this effect can be mitigated by choosing cooking methods such as steaming, stir-frying or by adding a source of fat, such as vegetable oil or butter, to improve absorption of the vitamin A content,” he explains.

“Raw carrot juice retains the full vitamin and mineral content, but juicing strips away the beneficial fibre content.”

And this is where social media’s carrot juice claims start to sound a little empty…

Is TikTok’s obsession with carrot juice justified? Experts on its benefits for gut health and hormones