Beetroots and Their Health Benefits

Beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Today, the leading commercial producers include the USA, Russia, France, Poland and Germany. Many classic beetroot recipes are associated with central and Eastern Europe including the famous beetroot soup known as borscht. Beetroot's earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavor and nutritional status have escalated it to the root you can't beat.

HOW TO KEEP
Beetroot should be stored at 0ºC with a relative humidity of 90 - 100%. In an acid environment the colour pigments are more stable than at a higher pH. This is why pickled beetroot has such a good colour. At an alkaline pH the colour dissipates to a brownish purple. Consumer Storage: The roots should be put in the fridge in the crisper. Don’t wrap them. The leaves should be put in the fridge too, but in a plastic bag

NUTRITIONAL VALUE
Beetroot contains some fiber, potassium and B group vitamins particularly folate. It also contributes a small amount of iron and vitamin C. Beetroot contains a unique group of red pigments called the betalains, which are responsible for the vegetable’s high antioxidant potency.

POSSIBLE HEALTH BENEFITS OF CONSUMING BEETROOT

• Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption of plant foods like beetroot decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy, overall lower weight.
  

• Beetroot fiber has been shown to increase the level of antioxidant enzymes in the body, (specifically one called glutathione peroxidase), as well as increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells. Beets are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.

• Beetroot contains folic acid which is essential for normal tissue growth. Folic acid is crucial to the development of a baby’s spinal cord during the first three months of pregnancy and can help prevent spinal cord defects such as spina bifida. Beetroot also contains iron so is a fab pick me up for mums to be suffering from fatigue during pregnancy. Expectant mums must remember though that cooked beetroot has lower levels of folic acid than raw beetroot.