The beetroot is the taproot portion of the beet plant as it is known in North America. Like most modern vegetable, beetroot was first cultivated by the Romans and by the 19th century, its commercial value increased when discoveries showed it could be converted to sugar. Beetroot comes from the same family as chard and spinach with both its leaves and roots being edible. The leaves have a bitter taste while the roots are quite the opposite. Beetroots can be eaten raw, cooked, roasted or mixed with delicacies.
Beetroots are very exceptional when it comes to nutritional values. The leaves are a rich source of calcium, iron and vitamins A and C. They also serve as a good source of fibre, folic acid, manganese and potassium.
Historically, beetroots have been used for digestion, liver and blood related conditions. Further research also revealed beetroots to increase levels of antioxidant enzymes in the body as well as the number of white blood cells in the blood. They also help to maintain the intestinal tract. Beetroots help to reduce blood pressure and diabetes in the body and also to help to improve exercise and athlete performance and can be helpful to patients suffering from dementia.
Eating beetroot may cause beuteria in some people. This causes their urine and stool to have a red pigment and look blood-like. It’s totally harmless if you observe this after eating beetroots. It is caused by the red color compound (betanin) which is not broken down in the body.
Individuals with a history of oxalate-containing kidney stones should take beetroot moderately.
Beetroot is nutritional which doesn’t only taste good but also enriches the body. They can be eaten with almost any food and can also be blended into juice. I’m sure a trial will prove to you it’s a root you can’t beat!!