BENEFITS OF BEAT

• "Beet" redirects here. For the plant species and its numerous varieties, see Beta vulgaris. For other uses, see Beet (disambiguation).

• "Beets" redirects here. For other uses, see Beets (disambiguation).

• The beetroot is the taproot portion of the beet plant,[1] also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet. It is several of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots and their greens. These varieties have been classified as B. vulgaris subsp. vulgaris Conditiva

BEAT ROOT

USES OF BEAT

• Uses • 1.1 Food • 1.2 Other uses • 1.3 Historical uses • 1.4 Preliminary resear

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• 2 Nutrition • 3 Safety • 4 Cultivars

• Other than as a food, beets have use as a food coloring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet.

OTHER USES.• The usually deep purple roots of

beetroot are eaten either boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borsch, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption

• The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach. Those selected should be bulbs that are unmarked, avoiding those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.

• Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.

• A traditional Pennsylvania Dutch dish is pickled beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour.

• In Poland, beet is combined with horseradish to form popular ćwikła, which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.

• When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings.[4] Betanins, obtained from the roots, are used industrially as red food colourants, e.g. to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.[

• Beetroot can also be used to make wine.[5]

• Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was a consequence of eating only beets.[6]

Other uses Historical uses

• Betanin, obtained from the roots, is used industrially as red food colorant, to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, breakfast cereals, etc.[3] Beetroot dye may also be used in ink.[citation needed]

• Historical uses• From the Middle Ages,

beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of "garlic-breath"

• A new study that came out recently says that taking a cup of beetroot juice can help to reduce blood pressure.  Nitrate-rich vegetables like lettuce, cabbage, beetroot, etc have a relaxing effect on the blood vessels which might bring down the blood pressure slightly. This brings us back to the basic nutritional guideline of eating more vegetables for blood pressure control and better health

NUTRITION• Beetroot is an excellent source of folate and a good

source of manganese,[12] and contains betaines which may function to reduce the concentration of homocysteine,[13] a homolog of the naturally occurring amino acid cysteine. High circulating levels of homocysteine may be harmful to blood vessels and thus contribute to the development of heart disease, stroke, or peripheral vascular disease.[14] This hypothesis is controversial as it has not yet been established whether homocysteine itself is harmful or is just an indicator of increased risk for heart disease.[14][15]

• The red colour compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine and stool to assume a reddish colour; in the case of urine this is called beeturia.[16] This effect may cause distress and concern due to the visual similarity to hematuria (blood in the urine) or blood in the stool, but is completely harmless and will subside once the food is out of the system.

Nutritional value per 100 g (3.5 oz)

VITAMINSVitamin A Equiv.

2μg 0%

Thiamine (B1) 0.031mg 3%

Riboflavin(B2) 0.027mg 2%

Niocin (B3) 0.331mg 2%

Pantothenic acid (B5) O.145mg 3%

Vitamin(B6) 0.67mg 5%

Folate (B9) 80g 20%

Vitamin C 3.6 μg 4%

Energy 180KJ

Carohydrates 9.96g

Sugars 7.96g

Dietary Fibre 2.09g

Fat 0.18g

Protein 1.68g

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Nutritional value per 100 g (3.5 oz)

1 VITAMINSVitamin A 2 μ g 0%

Thiamine(B1) .031mg 3%

Riboflavin(B2) 0.67mg

5%

Niacin (B3) .331mg

2%

Pantothenic acid B5 .145mg

3%

Vitamin B6 0.67mg

5%

Folate B9 80 μ g 20%

Vitamin C 3.6mg 4%

Trace MineralsCalcium 16mg 2%

Iron 0.79mg

6%

Magnesium 23mg 6%

Manganese 0.3mg

Phosphorus 3.8mg 5%

Potassium 305mg

6%

Sodium 77mg 3%

Zinc .35mg 4%