 Beetroot
Beta vulgaris |
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Other names |
Beets, Garden beet, Red beet |
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Beetroot, raw
Nutritional
value per 100g
(3.5 oz) |
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Energy 40 kcal 180 kJ |
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Percentages are relative to US recommendations for adults based on the USDA Nutrient database
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Description |
Beets are from the
Amaranthaceae
family and closely related to spinach, chard and
quinoa. Originally cultivated for their leaves
(which are a rich source of beta-carotene) the roots
were originally long and thin. The more commonly
recognised red beet was first developed in Europe in
the 17th century and has the
characteristic swollen root and vivid red colour. |
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Part/s used |
Root, leaves, juice |
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Nutrients |
Excellent source of vitamin B9 (folate) and vitamin
C, Beetroot also contains calcium, potassium, boron,
magnesium, phosphorus, sodium, sulfur, iodine, iron,
other B vitamins and is a good source of pectin. |
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Phytochemicals |
Betacyanin, Betaxanthin, betaine, s-adenosylmethionine,
betalains, betanin |
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Medicinal properties |
Beets are known for their blood purifying properties
and are often included as an important part of any
‘detox’ process. The pectin in beets is a soluble
fibre that aids in binding toxins, heavy metals &
excessive hormones so they are removed from the body
and not reabsorbed. Beets are anti-oxidant & known
to prompt healthy menstruation, relieve constipation
and aid good liver and heart health. |
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Other facts |
Beets are used industrially as a red food dye. Beets
are reputed as an aphrodisiac because of their high
boron content which is an important element in sex
hormone production. |
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