Beetroot is a globe shaped root vegetable characterised by deep bright colours and leafy green tops. It is more common to eat the root but the tops are edible and nutritious. People generally think of beetroot as being deep red/purple in colour but it also comes in yellow (golden), white and also candy-striped (with red and white concentric circles). Beetroot has a sweet earthy taste and is very tender to eat raw or cooked.
Why is Beetroot so good to eat?
Beetroot has enjoyed a re-emergence in modern diets thanks to it being labelled as a superfood – one that is packed with nutrients thought to be extra beneficial to health. Beetroot is a rich source of protein and carbohydrates and is one of the food world’s richest providers of folic acid which is essential for normal tissue growth. 3 small baby beets provide 75% of your RDV of folate.
Beetroot is high in vitamins, minerals and micronutrients, mainly vitamin C, potassium, Iron, Magnesium and Zinc and it’s also has a high anti-oxidant content and is a good source of fibre.
Beetroot is a red food and red foods are generally higher in vitamins and minerals than any other colour. The health giving properties of beetroot are many:
- The anti-oxidants build and maintain immunity and fight free radicals
- Beetroot is useful in acidosis due to it being rich in alkaline elements
- Aids tissue growth (folic acid)
- Lowers blood pressure
- Increases sex drive (boron content is directly related to sex hormone production)
- Reduces the risk of osteoporosis (beetroot contains silica which helps the body use calcium)
- Supports healthy liver function because beetroot contains betaine which stimulates liver cells into breaking down fats efficiently.
- Betaine content is also important for cardio-vascular health and can slow the growth of cancerous tumours
- The soluble fibre inhibits LDL cholesterol
Food Group: Vegetables
Nutritional Values: Per 100g
- 38 Calories
- 0.1g Fat of which 0% is saturated
- 0 Trans fats
- 7.6g Carbohydrates
- Vitamin C
- Folic Acid