Beetroot pack a healthy nutritional punch. Renowned as one of the most resourceful foods packed with nutrients that help fuel various systems, including the circulatory system, responsible for carrying blood, oxygen and nutrients to all the body tissues. Healthy and radiant skin has been attributed to healthy kidneys and liver because these organs are believed to assist the body’s cells to renew and repair themselves. This power food contains many other health promoting compounds such as potassium, magnesium, and folate (folic acid among many others. Potassium is beneficial to cardiovascular health, and therefore helps improve blood circulation. Magnesium is a major component of teeth and bones and works together with calcium and potassium.
There are highlights on magnesium’s ability to ease PMS and menstrual cramps and also help stop the onset of osteoporosis as it aids in increasing bone demsity. Folic acid reduces the risk of spinal abnormalities in children and intake of folate rich diet is highly recommended for women of childbearing age.
Beetroot juice consumption is not as popular as other fruit and vegetable juices such as tomatoes, carrot, apple or mango maybe due to perceived issues of taste. Beetroot has a relatively pleasant taste in comparison with other vegetable juices.
In the middle ages beetroot juice was used to treat various conditions relating to digestion. Beetroot is packed with anti-oxidants. Anti-oxidants are substances in food that the body uses to protect itself against free radicals. Free radicals are molecules produced during normal metabolism and can cause damage if they spread into the body in an uncontrolled manner due to illness, aging or exposure to toxins.
Beetroot is a rich source of polyphenols which enable the body to neutralize free radicals. Polyphenol refers to a particularly wide range of compounds present amongst plant foods with a potential for multiple health benefits.
Beetroot comes in various colours red (most common), orange and yellow or almost white. In spite of the differences in colour they taste the same.
The Romans used beetroot leaves in food preparations and preserved its roots for medicinal uses. Beetroot is native to Western Europe and North Africa.
Beetroot can be baked, boiled or even steamed and added to salads or blended with other fruits or vegetables.