Beetroot Gnocchi Better Homes And Gardens
The beetroot is the taproot portion of a beet plant,[1] usually known in Canada and the United States as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.
It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris Conditiva Group.[2]
Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized.
Beta is the ancient Latin name for beets,[3] possibly of Celtic origin, becoming bete in Old English.[4] Root derives from the late Old English rōt, itself from Old Norse rót.[5]
Beets were domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans. By the Roman era, it is thought that they were cultivated for their roots as well. 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".[6]
beetroot
During the middle of the 19th century, wine often was coloured with beetroot juice.[7]
Usually the deep purple roots of beets are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable.
A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is common.
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.[8]
The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.
The domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot.[9]
Beetroot can be roasted, 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 and Ukraine, beet is combined with horseradish to form ćwikła or бурачки (burachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes.
Similarly in Serbia beetroot (referred to by the local name cvekla) is used as winter salad, seasoned with salt and vinegar, with meat dishes.
As an addition to horseradish, it is also used to produce the "red" variety of chrain, a condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.
Commonly used in Australian hamburgers, a slice of pickled beetroot is combined with grilled pineapple, cooked onion, fried egg on a beef patty to make an "Aussie burger".
A common dish in Sweden and elsewhere in the Nordic countries is Biff à la Lindström, a variant of meatballs or burgers, with chopped or grated beetroot added to the minced meat.[10][11][12]
In Northern Germany, beetroot is mashed with Labskaus or added as its side order.
[13][14]
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings.[15]
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.[8] Beetroot can also be used to make wine.[16]
Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was symptomatic of eating only beets.[17]
Section through taproot
Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table). In a .mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}100-gram (3+1⁄2-ounce) amount providing 180 kilojoules (43 kilocalories) of food energy, raw beetroot is a rich source (27% of the Daily Value – DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content (table).[18] In preliminary research, beetroot juice reduced blood pressure in hypertensive people.[19] Tentative evidence has found that dietary nitrate supplementation, such as from beets and other vegetables, results in a small improvement in endurance exercise performance.[20] 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, candy, and breakfast cereals, among other applications.[8] The red color compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish color, in the case of urine a condition called beeturia.[21] Although harmless, this effect may cause initial concern due to the visual similarity to what appears to be blood in the stool, hematochezia (blood passing through the anus, usually in or with stool) or hematuria (blood in the urine).[22] Nitrosamine formation in beet juice can reliably be prevented by adding ascorbic acid.[23] Below is a list of several commonly available cultivars of beets. Generally, 55 to 65 days are needed from germination to harvest of the root. All cultivars can be harvested earlier for use as greens. Unless otherwise noted, the root colours are shades of red and dark red with different degrees of zoning noticeable in slices. "The Effect of Dietary Nitrate Supplementation on Endurance Exercise Performance in Healthy Adults: A Systematic Review and Meta-Analysis" "AGM Plants © RHS – CROPS BEETROOT" the original The beetroot is the taproot portion of a beet plant,[1] usually known in Canada and the United States as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris Conditiva Group.[2] Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop. Three subspecies are typically recognized. Beta is the ancient Latin name for beets,[3] possibly of Celtic origin, becoming bete in Old English.[4] Root derives from the late Old English rōt, itself from Old Norse rót.[5] Beets were domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans. By the Roman era, it is thought that they were cultivated for their roots as well. 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".[6] During the middle of the 19th century, wine often was coloured with beetroot juice.[7] Usually the deep purple roots of beets are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is common. 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.[8] The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. The domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot.[9] Beetroot can be roasted, 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 and Ukraine, beet is combined with horseradish to form ćwikła or бурачки (burachky), which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes. Similarly in Serbia beetroot (referred to by the local name cvekla) is used as winter salad, seasoned with salt and vinegar, with meat dishes. As an addition to horseradish, it is also used to produce the "red" variety of chrain, a condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine. Commonly used in Australian hamburgers, a slice of pickled beetroot is combined with grilled pineapple, cooked onion, fried egg on a beef patty to make an "Aussie burger". A common dish in Sweden and elsewhere in the Nordic countries is Biff à la Lindström, a variant of meatballs or burgers, with chopped or grated beetroot added to the minced meat.[10][11][12] In Northern Germany, beetroot is mashed with Labskaus or added as its side order. When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings.[15] 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.[8] Beetroot can also be used to make wine.[16] Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was symptomatic of eating only beets.[17] Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table). In a .mw-parser-output .frac{white-space:nowrap}.mw-parser-output .frac .num,.mw-parser-output .frac .den{font-size:80%;line-height:0;vertical-align:super}.mw-parser-output .frac .den{vertical-align:sub}.mw-parser-output .sr-only{border:0;clip:rect(0,0,0,0);height:1px;margin:-1px;overflow:hidden;padding:0;position:absolute;width:1px}100-gram (3+1⁄2-ounce) amount providing 180 kilojoules (43 kilocalories) of food energy, raw beetroot is a rich source (27% of the Daily Value – DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content (table).[18] In preliminary research, beetroot juice reduced blood pressure in hypertensive people.[19] Tentative evidence has found that dietary nitrate supplementation, such as from beets and other vegetables, results in a small improvement in endurance exercise performance.[20] 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, candy, and breakfast cereals, among other applications.[8] The red color compound betanin is not broken down in the body, and in higher concentrations may temporarily cause urine or stools to assume a reddish color, in the case of urine a condition called beeturia.[21] Although harmless, this effect may cause initial concern due to the visual similarity to what appears to be blood in the stool, hematochezia (blood passing through the anus, usually in or with stool) or hematuria (blood in the urine).[22] Nitrosamine formation in beet juice can reliably be prevented by adding ascorbic acid.[23] Below is a list of several commonly available cultivars of beets. Generally, 55 to 65 days are needed from germination to harvest of the root. All cultivars can be harvested earlier for use as greens. Unless otherwise noted, the root colours are shades of red and dark red with different degrees of zoning noticeable in slices. "The Effect of Dietary Nitrate Supplementation on Endurance Exercise Performance in Healthy Adults: A Systematic Review and Meta-Analysis" "AGM Plants © RHS – CROPS BEETROOT" the original Beta vulgaris (beet) is a species of flowering plant in the subfamily Betoideae of the family Amaranthaceae. Economically, it is the most important crop of the large order Caryophyllales.[2] It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetable known as chard or spinach beet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars fall into the subspecies Beta vulgaris subsp. vulgaris. The wild ancestor of the cultivated beets is the sea beet (Beta vulgaris subsp. maritima). Beta vulgaris is a herbaceous biennial or, rarely, perennial plant up to 120 cm (rarely 200 cm) height; cultivated forms are mostly biennial. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy (subsp. vulgaris); or brown, fibrous, sometimes swollen and woody in the wild subspecies. The stems grow erect or, in the wild forms, often procumbent; they are simple or branched in the upper part,[3] and their surface is ribbed and striate.[4] The basal leaves have a long petiole (which may be thickened and red, white, or yellow in some cultivars). The simple leaf blade is oblanceolate to heart-shaped, dark green to dark red, slightly fleshy, usually with a prominent midrib, with entire or undulate margin, 5–20 cm long on wild plants (often much larger in cultivated plants). The upper leaves are smaller, their blades are rhombic to narrowly lanceolate.[3] The flowers are produced in dense spike-like, basally interrupted inflorescences. Very small flowers sit in one- to three- (rarely eight-) flowered glomerules in the axils of short bracts or in the upper half of the inflorescence without bracts.[3] The hermaphrodite flowers are urn-shaped, green or tinged reddish, and consist of five basally connate perianth segments (tepals), 3-5 × 2–3 mm, 5 stamens, and a semi-inferior ovary with 2-3 stigmas.[3] The perianths of neighbouring flowers are often fused.[5] Flowers are wind-pollinated or insect-pollinated, the former method being more important.[6] In fruit, the glomerules of flowers form connate hard clusters. The fruit (utricle) is enclosed by the leathery and incurved perianth, and is immersed in the swollen, hardened perianth base.[3] The horizontal seed is lenticular, 2–3 mm, with a red-brown, shiny seed coat. The seed contains an annular embryo and copious perisperm (feeding tissue).[4] There are 18 chromosomes found in 2 sets, which makes beets diploid. Using chromosome number notation, 2n = 18.[3][7] The wild forms of Beta vulgaris are distributed in southwestern, northern and Southeast Europe along the Atlantic coasts and the Mediterranean Sea, in North Africa, Macaronesia, to Western Asia.[2][8] Naturalized they occur in other continents.[9] Cultivated beets are grown worldwide in regions without severe frosts. They prefer relatively cool temperatures between 15 and 19 °C. Leaf beets can thrive in warmer temperatures than beetroot. As descendants of coastal plants, they tolerate salty soils and drought. They grow best on pH-neutral to slightly alkaline soils containing plant nutrients and additionally sodium and boron.[9] The species description of Beta vulgaris was made in 1753 by Carl Linnaeus in Species Plantarum, at the same time creating the genus Beta.[10] Linnaeus regarded sea beet, chard and red beet as varieties (at that time, sugar beet and mangelwurzel had not been selected yet). In the second edition of "Species Plantarum" (1762), Linnaeus separated the sea beet as its own species, Beta maritima, and left only the cultivated beets in Beta vulgaris.[11] Today sea beet and cultivated beets are considered as belonging to the same species, because they may hybridize and form fertile offspring. The taxonomy of the various cultivated races has a long and complicated history, they were treated at the rank of either subspecies, or convarieties or varieties. Now rankless cultivar groups are used, according to the International Code of Nomenclature for Cultivated Plants. Beta vulgaris belongs to the subfamily Betoideae in family Amaranthaceae (s.l, including the Chenopodiaceae).[2][8] Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet. In some parts of Africa, the whole leaf blades are usually prepared with the midribs as one dish.[15] The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves. The usually deep-red roots of garden beet can be baked, boiled, or steamed, and often served hot as a cooked vegetable or cold as a salad vegetable. They are also pickled. Raw beets are added to salads. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borsch, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption.[15] Jews traditionally eat beet on Rosh Hashana (New Year). Its Aramaic name סלקא sounds like the word for "remove" or "depart"; it is eaten with a prayer "that our enemies be removed".[16] In a 100 gram amount, beets supply 43 Calories, contain 88% water, 10% carbohydrates, about 2% protein and have a minute amount of fat (table). The only micronutrients of significant content are folate (27% of the Daily Value, DV) and manganese (16% DV). The roots and leaves of the beet have been used in traditional medicine to treat a wide variety of ailments.[15] Ancient Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet.[17] Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.[18][clarification needed] Beet greens and Swiss chard are both considered high oxalate foods which are implicated in the formation of kidney stones.[19] Betaine and betalain, two phytochemical compounds prevalent in Beta vulgaris, are under basic research for their potential biological properties.[20] Cultivars with large, brightly coloured leaves are grown for decorative purposes.[15] Beets are cultivated for fodder (e.g. mangelwurzel), for sugar (the sugar beet), as a leaf vegetable (chard or "Bull's Blood"), or as a root vegetable ("beetroot", "table beet", or "garden beet"). "Blood Turnip" was once a common name for beet root cultivars for the garden. Examples include: Bastian's Blood Turnip, Dewing's Early Blood Turnip, Edmand Blood Turnip, and Will's Improved Blood Turnip.[21] The "earthy" taste of some beetroot cultivars comes from the presence of geosmin. Researchers have not yet answered whether beets produce geosmin themselves or whether it is produced by symbiotic soil microbes living in the plant.[22] Breeding programs can produce cultivars with low geosmin levels yielding flavours more acceptable to consumers.[23] Beets are one of the most boron-intensive of modern crops, a dependency possibly introduced as an evolutionary response its pre-industrial ancestor's constant exposure to sea spray; on commercial farms, a 60 tonne per hectare (26.8 ton/acre) harvest requires 600 grams of elemental boron per hectare (8.6 ounces/acre) for growth.[24] A lack of boron causes the meristem and the shoot to languish, eventually leading to heart rot.[24] The color of red/purple beetroot is due to a variety of betalain pigments, unlike most other red plants, such as red cabbage, which contain anthocyanin pigments. The composition of different betalain pigments can vary, resulting in strains of beetroot which are yellow or other colors in addition to the familiar deep red.[25] Some of the betalains in beets are betanin, isobetanin, probetanin, and neobetanin (the red to violet ones are known collectively as betacyanin). Other pigments contained in beet are indicaxanthin and vulgaxanthins (yellow to orange pigments known as betaxanthins). Indicaxanthin has been shown as a powerful protective antioxidant for thalassemia and prevents the breakdown of alpha-tocopherol (Vitamin E).[citation needed] Betacyanin in beetroot may cause red urine in people who are unable to break it down. This is called beeturia.[26] The pigments are contained in cell vacuoles. Beetroot cells are quite unstable and will 'leak' when cut, heated, or when in contact with air or sunlight. This is why red beetroots leave a purple stain. Leaving the skin on when cooking, however, will maintain the integrity of the cells and therefore minimize leakage. The sea beet, the ancestor of modern cultivated beets, prospered along the coast of the Mediterranean Sea. Beetroot remains have been excavated in the Third dynasty Saqqara pyramid at Thebes, Egypt, and four charred beetroots were found in the Neolithic site of Aartswoud in the Netherlands though it has not been determined whether these were domesticated or wild forms of B. vulgaris. Zohary and Hopf note that beetroot is "linguistically well identified." They state the earliest written mention of the beet comes from 8th century BC Mesopotamia.[27] The Greek Peripatetic Theophrastus later describes the beet as similar to the radish, while Aristotle also mentions the plant.[27][28] Available evidence, such as that provided by Aristotle and Theophrastus, suggests the leafy varieties of the beet were grown primarily for most of its history, though these lost much of their popularity following the introduction of spinach. The ancient Romans considered beets an important health food and an aphrodisiac.[29] Roman and Jewish literary sources suggest that in the 1st century BC the domestic beet was represented in the Mediterranean basin primarily by leafy forms like chard and spinach beet.[27] Zohary and Hopf also argue that it is very probable that beetroot cultivars were also grown at the time, and some Roman recipes support this.[27][28] Later English and German sources show that beetroots were commonly cultivated in Medieval Europe.[28] Modern sugar beets date back to mid-18th century Silesia where the king of Prussia subsidised experiments aimed at processes for sugar extraction.[28][30] In 1747 Andreas Marggraf isolated sugar from beetroots and found them at concentrations of 1.3-1.6%.[14] He also demonstrated that sugar could be extracted from beets that was the same as that produced from sugarcane.[30] His student, Franz Karl Achard, evaluated 23 varieties of mangelwurzel for sugar content and selected a local race from Halberstadt in modern-day Saxony-Anhalt, Germany. Moritz Baron von Koppy and his son further selected from this race for white, conical tubers.[14] The selection was named 'Weiße Schlesische Zuckerrübe', meaning white Silesian sugar beet, and boasted about a 6% sugar content.[14][28] This selection is the progenitor of all modern sugar beets.[14] A royal decree led to the first factory devoted to sugar extraction from beetroots being opened in Kunern, Silesia (now Konary, Poland) in 1801. The Silesian sugar beet was soon introduced to France where Napoleon opened schools specifically for studying the plant. He also ordered that 28,000 hectares (69,000 acres) be devoted to growing the new sugar beet.[28] This was in response to British blockades of cane sugar during the Napoleonic Wars, which ultimately stimulated the rapid growth of a European sugar beet industry.[28][30] By 1840 about 5% of the world's sugar was derived from sugar beets, and by 1880 this number had risen more than tenfold to over 50%.[28] The sugar beet was introduced to North America after 1830 with the first commercial production starting in 1879 at a farm in Alvarado, California.[14][30] The sugar beet was also introduced to Chile via German settlers around 1850.[14] It remains a widely cultivated commercial crop for producing table sugar, in part due to subsidies scaled to keep it competitive with tropical sugar cane. "A synopsis of Chenopodiaceae subfam. Betoideae and notes on the taxonomy of Beta" "Can't beet this" the original Mangelwurzel or mangold wurzel (from German Mangel/Mangold, "chard" and Wurzel, "root"), also called mangold,[1] mangel beet,[1] field beet,[2] fodder beet and (archaic) root of scarcity,[3][4][5] is a cultivated root vegetable. It is a variety of Beta vulgaris,[5] the same species that also contains the red beet (beetroot) and sugar beet varieties. The cultivar group is named Crassa Group.[6] Their large white, yellow or orange-yellow swollen roots were developed in the 18th century as a fodder crop for feeding livestock. Contemporary use is primarily for cattle,[5] pig and other stock feed, although it can be eaten – especially when young – by humans. Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to subtropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like spinach or chard, which is a member of the same subspecies. Grown in well-dug, well-composted soil and watered regularly, the roots become tender, juicy, and flavourful. The roots are prepared boiled like potato for serving mashed, diced, or in sweet curries. Animals are known to thrive upon this plant; both its leaves and roots provide a nutritious food. George Henderson, a 20th-century English farmer and author on agriculture, described mangel beets as one of the best fodders for dairying, as milk production is maximized.[7] The mangelwurzel has a history in England of being used for sport ("mangold hurling"),[8] for celebration, for animal fodder, and for the brewing of a potent alcoholic beverage. The 1830 Scottish cookbook The Practice of Cookery includes a recipe for a beer made with mangelwurzel.[9] In 19th-century American usage, mangel beets were sometimes referred to as "mango". During the Irish Famine (1845–1852), Poor Law Guardians in Galway City leased (on a 999-year-lease) a 20-acre former nunnery to house 1000 orphaned or deserted boys ages from five to about 15. Here, the boys were taught tailoring, shoe making, and agricultural skills. On a five-acre plot, they grew potatoes, cabbage, parsnips, carrots, onions, Swedish turnips, and "mangold wurtzel", both for workhouse consumption and for a cash crop.[10] As with most foods, subsisting on solely one crop can produce dietary deficiency. The food shortages in Europe after World War I caused great hardships, including cases of mangel-wurzel disease, as relief workers called it. It was a consequence of eating only beets.[11] In general, mangelwurzel are easy to grow. They may require supplementary potassium for optimum yields, flavour, and texture, and foliage readily displays potassium deficiency as interveinal chlorosis. This can be corrected with either organic or inorganic sources of potash. Mangelwurzel is very susceptible to damage from frost.[5] It is suited to southern parts of England where the climate is too warm and dry for the successful cultivation of turnip.[5] In South Somerset, on the last Thursday of October every year, Punkie Night is celebrated. Children carry around lanterns called "Punkies", which are hollowed-out mangelwurzels. Mangelwurzels also are, or previously were, carved out for Halloween in Norfolk, Wales, parts of Yorkshire and northwest Cumberland (Workington)and Devon. John Le Marchant recommends cutting the "mangel-wurzel" to learn the proper mechanics for a draw cut with the broadsword in his historic manual on swordsmanship. In an early article in the Lancet, Thompson A and Minx M cite Mangelwurzel seeds as an effective relief for constipation when taken per anum (through the anus) after scoring the husk.[12] A taproot is a large, central, and dominant root from which other roots sprout laterally. Typically a taproot is somewhat straight and very thick, is tapering in shape, and grows directly downward.[1] In some plants, such as the carrot, the taproot is a storage organ so well developed that it has been cultivated as a vegetable. The taproot system contrasts with the adventitious or fibrous root system of plants with many branched roots, but many plants that grow a taproot during germination go on to develop branching root structures, although some that rely on the main root for storage may retain the dominant taproot for centuries, for example Welwitschia. Dicots, one of the two divisions of flowering plants (angiosperms), start with a taproot,[2] which is one main root forming from the enlarging radicle of the seed. The tap root can be persistent throughout the life of the plant but is most often replaced later in the plant's development by a fibrous root system.[2][3] A persistent taproot system forms when the radicle keeps growing and smaller lateral roots form along the taproot. Taproots develop from the radicle of a seed, forming the primary root. It branches off to secondary roots, which in turn branch to form tertiary roots. These may further branch to form rootlets. For most plants species the radicle dies some time after seed germination, causing the development of a fibrous root system, which lacks a main downward-growing root. Most trees begin life with a taproot,[3] but after one to a few years the main root system changes to a wide-spreading fibrous root system with mainly horizontal-growing surface roots and only a few vertical, deep-anchoring roots. A typical mature tree 30–50 m tall has a root system that extends horizontally in all directions as far as the tree is tall or more, but as much as 100% of the roots are in the top 50 cm of soil. Soil characteristics strongly influence the architecture of taproots; for example, deep and rich soils favour the development of vertical taproots in many oak species such as Quercus kelloggii, while clay soils promote the growth of multiple taproots.[4] Many plants with taproots are difficult to transplant, or even to grow in containers, because the root tends to grow deep rapidly and in many species comparatively slight obstacles or damage to the taproot will stunt or kill the plant. Among weeds with taproots dandelions are typical; being deep-rooted, they are hard to uproot and if the taproot breaks off near the top, the part that stays in the ground often resprouts such that, for effective control, the taproot needs to be severed at least several centimetres below ground level. Adipic acid or hexanedioic acid is the organic compound with the formula (CH2)4(COOH)2. From an industrial perspective, it is the most important dicarboxylic acid: about 2.5 billion kilograms of this white crystalline powder are produced annually, mainly as a precursor for the production of nylon. Adipic acid otherwise rarely occurs in nature,[4] but it is known as manufactured E number food additive E355. Adipic acid is produced from a mixture of cyclohexanone and cyclohexanol called KA oil, the abbreviation of ketone-alcohol oil. The KA oil is oxidized with nitric acid to give adipic acid, via a multistep pathway. Early in the reaction, the cyclohexanol is converted to the ketone, releasing nitrous acid: Among its many reactions, the cyclohexanone is nitrosated, setting the stage for the scission of the C-C bond: Side products of the method include glutaric and succinic acids. Nitrous oxide is produced in about one to one mole ratio to the adipic acid,[5] as well, via the intermediacy of a nitrolic acid.[4] Related processes start from cyclohexanol, which is obtained from the hydrogenation of phenol.[4][6] Several methods have been developed by carbonylation of butadiene. For example, the hydrocarboxylation proceeds as follows:[4] Another method is oxidative cleavage of cyclohexene using hydrogen peroxide.[7] The waste product is water. Historically, adipic acid was prepared by oxidation of various fats,[8] thus the name (ultimately from Latin adeps, adipis – "animal fat"; cf. adipose tissue). Adipic acid is a dibasic acid (it has two acidic groups). The pKa values for their successive deprotonations are 4.41 and 5.41.[9] With the carboxylate groups separated by four methylene groups, adipic acid is suited for intramolecular condensation reactions. Upon treatment with barium hydroxide at elevated temperatures, it undergoes ketonization to give cyclopentanone.[10] About 60% of the 2.5 billion kg of adipic acid produced annually is used as monomer for the production of nylon[11] by a polycondensation reaction with hexamethylene diamine forming nylon 66. Other major applications also involve polymers; it is a monomer for production of polyurethane and its esters are plasticizers, especially in PVC. Adipic acid has been incorporated into controlled-release formulation matrix tablets to obtain pH-independent release for both weakly basic and weakly acidic drugs. It has also been incorporated into the polymeric coating of hydrophilic monolithic systems to modulate the intragel pH, resulting in zero-order release of a hydrophilic drug. The disintegration at intestinal pH of the enteric polymer shellac has been reported to improve when adipic acid was used as a pore-forming agent without affecting release in Small but significant amounts of adipic acid are used as a food ingredient as a flavorant and gelling aid.[13] It is used in some calcium carbonate antacids to make them tart. As an acidulant in baking powders, it avoids the undesirable hygroscopic properties of tartaric acid.[2] Adipic acid, rare in nature, does occur naturally in beets, but this is not an economical source for commerce compared to industrial synthesis.[14] Adipic acid, like most carboxylic acids, is a mild skin irritant. It is mildly toxic, with a median lethal dose of 3600 mg/kg for oral ingestion by rats.[4] The production of adipic acid is linked to emissions of N2O,[15] a potent greenhouse gas and cause of stratospheric ozone depletion. At adipic acid producers DuPont and Rhodia (now Invista and Solvay, respectively), processes have been implemented to catalytically convert the nitrous oxide to innocuous products:[16] "U.S. Greenhouse Gas Inventory Report, Chapter 4. Industrial Processes" SIDS Initial Assessment Report for Adipic acid The sea beet, Beta vulgaris subsp. maritima ((L.) Arcangeli.[1]), is a member of the family Amaranthaceae, previously of the Chenopodiaceae. Carl Linnaeus first described Beta vulgaris in 1753; in the second edition of Species Plantarum in 1762, he divided the species into wild and cultivated varieties, giving the name Beta maritima to the wild taxon.[2] The sea beet is native to the coasts of Europe, northern Africa, and southern Asia. The sea beet is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard. Its leaves have a pleasant texture and taste good served raw or cooked, and because of this, it is also known as wild spinach. It is a large perennial plant which grows up to 60 cm (2 ft), and flowers in the summer. Its flowers are hermaphroditic, and wind-pollinated. It requires moist, well-drained soils, and does not tolerate shade. However, it is able to tolerate relatively high levels of sodium in its environment.[3] Sea beet is an erect and sprawling perennial plant up to 60 cm (2 ft) high with dark green, leathery, untoothed, shiny leaves. The lower leaves are wavy and roughly triangular while the upper leaves are narrow and oval. The inflorescence is borne on a thick, fleshy grooved stem in a leafy spike. The individual flowers are green and tiny with the sepals thickening and hardening around the fruits.[4] Sea beet is found in maritime locations in Europe, northern Africa, and southern Asia.[2] In the British Isles it is found round the coasts of England, Wales, Ireland and southern Scotland.[5] It grows at the top of sand and pebble beaches, at the drift-line on saltmarshes, on sea-walls, coastal rocks and cliffs. It also occurs on wasteland near the sea, and occasionally on rubbish tips and roadsides inland.[5] On the pebble banks of Chesil Beach in Dorset, it dominates the drift-line along with oraches Atriplex spp., and is in dynamic equilibrium with a community dominated by shrubby sea-blite Suaeda vera.[6] "International Beta Genetic Resources Network" Beta vulgaris (beet) is a species of flowering plant in the subfamily Betoideae of the family Amaranthaceae. Economically, it is the most important crop of the large order Caryophyllales.[2] It has several cultivar groups: the sugar beet, of greatest importance to produce table sugar; the root vegetable known as the beetroot or garden beet; the leaf vegetable known as chard or spinach beet; and mangelwurzel, which is a fodder crop. Three subspecies are typically recognised. All cultivars fall into the subspecies Beta vulgaris subsp. vulgaris. The wild ancestor of the cultivated beets is the sea beet (Beta vulgaris subsp. maritima). Beta vulgaris is a herbaceous biennial or, rarely, perennial plant up to 120 cm (rarely 200 cm) height; cultivated forms are mostly biennial. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy (subsp. vulgaris); or brown, fibrous, sometimes swollen and woody in the wild subspecies. The stems grow erect or, in the wild forms, often procumbent; they are simple or branched in the upper part,[3] and their surface is ribbed and striate.[4] The basal leaves have a long petiole (which may be thickened and red, white, or yellow in some cultivars). The simple leaf blade is oblanceolate to heart-shaped, dark green to dark red, slightly fleshy, usually with a prominent midrib, with entire or undulate margin, 5–20 cm long on wild plants (often much larger in cultivated plants). The upper leaves are smaller, their blades are rhombic to narrowly lanceolate.[3] The flowers are produced in dense spike-like, basally interrupted inflorescences. Very small flowers sit in one- to three- (rarely eight-) flowered glomerules in the axils of short bracts or in the upper half of the inflorescence without bracts.[3] The hermaphrodite flowers are urn-shaped, green or tinged reddish, and consist of five basally connate perianth segments (tepals), 3-5 × 2–3 mm, 5 stamens, and a semi-inferior ovary with 2-3 stigmas.[3] The perianths of neighbouring flowers are often fused.[5] Flowers are wind-pollinated or insect-pollinated, the former method being more important.[6] In fruit, the glomerules of flowers form connate hard clusters. The fruit (utricle) is enclosed by the leathery and incurved perianth, and is immersed in the swollen, hardened perianth base.[3] The horizontal seed is lenticular, 2–3 mm, with a red-brown, shiny seed coat. The seed contains an annular embryo and copious perisperm (feeding tissue).[4] There are 18 chromosomes found in 2 sets, which makes beets diploid. Using chromosome number notation, 2n = 18.[3][7] The wild forms of Beta vulgaris are distributed in southwestern, northern and Southeast Europe along the Atlantic coasts and the Mediterranean Sea, in North Africa, Macaronesia, to Western Asia.[2][8] Naturalized they occur in other continents.[9] Cultivated beets are grown worldwide in regions without severe frosts. They prefer relatively cool temperatures between 15 and 19 °C. Leaf beets can thrive in warmer temperatures than beetroot. As descendants of coastal plants, they tolerate salty soils and drought. They grow best on pH-neutral to slightly alkaline soils containing plant nutrients and additionally sodium and boron.[9] The species description of Beta vulgaris was made in 1753 by Carl Linnaeus in Species Plantarum, at the same time creating the genus Beta.[10] Linnaeus regarded sea beet, chard and red beet as varieties (at that time, sugar beet and mangelwurzel had not been selected yet). In the second edition of "Species Plantarum" (1762), Linnaeus separated the sea beet as its own species, Beta maritima, and left only the cultivated beets in Beta vulgaris.[11] Today sea beet and cultivated beets are considered as belonging to the same species, because they may hybridize and form fertile offspring. The taxonomy of the various cultivated races has a long and complicated history, they were treated at the rank of either subspecies, or convarieties or varieties. Now rankless cultivar groups are used, according to the International Code of Nomenclature for Cultivated Plants. Beta vulgaris belongs to the subfamily Betoideae in family Amaranthaceae (s.l, including the Chenopodiaceae).[2][8] Spinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet. In some parts of Africa, the whole leaf blades are usually prepared with the midribs as one dish.[15] The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves. The usually deep-red roots of garden beet can be baked, boiled, or steamed, and often served hot as a cooked vegetable or cold as a salad vegetable. They are also pickled. Raw beets are added to salads. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borsch, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption.[15] Jews traditionally eat beet on Rosh Hashana (New Year). Its Aramaic name סלקא sounds like the word for "remove" or "depart"; it is eaten with a prayer "that our enemies be removed".[16] In a 100 gram amount, beets supply 43 Calories, contain 88% water, 10% carbohydrates, about 2% protein and have a minute amount of fat (table). The only micronutrients of significant content are folate (27% of the Daily Value, DV) and manganese (16% DV). The roots and leaves of the beet have been used in traditional medicine to treat a wide variety of ailments.[15] Ancient Romans used beetroot as a treatment for fevers and constipation, amongst other ailments. Apicius in De re coquinaria gives five recipes for soups to be given as a laxative, three of which feature the root of beet.[17] Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.[18][clarification needed] Beet greens and Swiss chard are both considered high oxalate foods which are implicated in the formation of kidney stones.[19] Betaine and betalain, two phytochemical compounds prevalent in Beta vulgaris, are under basic research for their potential biological properties.[20] Cultivars with large, brightly coloured leaves are grown for decorative purposes.[15] Beets are cultivated for fodder (e.g. mangelwurzel), for sugar (the sugar beet), as a leaf vegetable (chard or "Bull's Blood"), or as a root vegetable ("beetroot", "table beet", or "garden beet"). "Blood Turnip" was once a common name for beet root cultivars for the garden. Examples include: Bastian's Blood Turnip, Dewing's Early Blood Turnip, Edmand Blood Turnip, and Will's Improved Blood Turnip.[21] The "earthy" taste of some beetroot cultivars comes from the presence of geosmin. Researchers have not yet answered whether beets produce geosmin themselves or whether it is produced by symbiotic soil microbes living in the plant.[22] Breeding programs can produce cultivars with low geosmin levels yielding flavours more acceptable to consumers.[23] Beets are one of the most boron-intensive of modern crops, a dependency possibly introduced as an evolutionary response its pre-industrial ancestor's constant exposure to sea spray; on commercial farms, a 60 tonne per hectare (26.8 ton/acre) harvest requires 600 grams of elemental boron per hectare (8.6 ounces/acre) for growth.[24] A lack of boron causes the meristem and the shoot to languish, eventually leading to heart rot.[24] The color of red/purple beetroot is due to a variety of betalain pigments, unlike most other red plants, such as red cabbage, which contain anthocyanin pigments. The composition of different betalain pigments can vary, resulting in strains of beetroot which are yellow or other colors in addition to the familiar deep red.[25] Some of the betalains in beets are betanin, isobetanin, probetanin, and neobetanin (the red to violet ones are known collectively as betacyanin). Other pigments contained in beet are indicaxanthin and vulgaxanthins (yellow to orange pigments known as betaxanthins). Indicaxanthin has been shown as a powerful protective antioxidant for thalassemia and prevents the breakdown of alpha-tocopherol (Vitamin E).[citation needed] Betacyanin in beetroot may cause red urine in people who are unable to break it down. This is called beeturia.[26] The pigments are contained in cell vacuoles. Beetroot cells are quite unstable and will 'leak' when cut, heated, or when in contact with air or sunlight. This is why red beetroots leave a purple stain. Leaving the skin on when cooking, however, will maintain the integrity of the cells and therefore minimize leakage. The sea beet, the ancestor of modern cultivated beets, prospered along the coast of the Mediterranean Sea. Beetroot remains have been excavated in the Third dynasty Saqqara pyramid at Thebes, Egypt, and four charred beetroots were found in the Neolithic site of Aartswoud in the Netherlands though it has not been determined whether these were domesticated or wild forms of B. vulgaris. Zohary and Hopf note that beetroot is "linguistically well identified." They state the earliest written mention of the beet comes from 8th century BC Mesopotamia.[27] The Greek Peripatetic Theophrastus later describes the beet as similar to the radish, while Aristotle also mentions the plant.[27][28] Available evidence, such as that provided by Aristotle and Theophrastus, suggests the leafy varieties of the beet were grown primarily for most of its history, though these lost much of their popularity following the introduction of spinach. The ancient Romans considered beets an important health food and an aphrodisiac.[29] Roman and Jewish literary sources suggest that in the 1st century BC the domestic beet was represented in the Mediterranean basin primarily by leafy forms like chard and spinach beet.[27] Zohary and Hopf also argue that it is very probable that beetroot cultivars were also grown at the time, and some Roman recipes support this.[27][28] Later English and German sources show that beetroots were commonly cultivated in Medieval Europe.[28] Modern sugar beets date back to mid-18th century Silesia where the king of Prussia subsidised experiments aimed at processes for sugar extraction.[28][30] In 1747 Andreas Marggraf isolated sugar from beetroots and found them at concentrations of 1.3-1.6%.[14] He also demonstrated that sugar could be extracted from beets that was the same as that produced from sugarcane.[30] His student, Franz Karl Achard, evaluated 23 varieties of mangelwurzel for sugar content and selected a local race from Halberstadt in modern-day Saxony-Anhalt, Germany. Moritz Baron von Koppy and his son further selected from this race for white, conical tubers.[14] The selection was named 'Weiße Schlesische Zuckerrübe', meaning white Silesian sugar beet, and boasted about a 6% sugar content.[14][28] This selection is the progenitor of all modern sugar beets.[14] A royal decree led to the first factory devoted to sugar extraction from beetroots being opened in Kunern, Silesia (now Konary, Poland) in 1801. The Silesian sugar beet was soon introduced to France where Napoleon opened schools specifically for studying the plant. He also ordered that 28,000 hectares (69,000 acres) be devoted to growing the new sugar beet.[28] This was in response to British blockades of cane sugar during the Napoleonic Wars, which ultimately stimulated the rapid growth of a European sugar beet industry.[28][30] By 1840 about 5% of the world's sugar was derived from sugar beets, and by 1880 this number had risen more than tenfold to over 50%.[28] The sugar beet was introduced to North America after 1830 with the first commercial production starting in 1879 at a farm in Alvarado, California.[14][30] The sugar beet was also introduced to Chile via German settlers around 1850.[14] It remains a widely cultivated commercial crop for producing table sugar, in part due to subsidies scaled to keep it competitive with tropical sugar cane. "A synopsis of Chenopodiaceae subfam. Betoideae and notes on the taxonomy of Beta" "Can't beet this" the original Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten. There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple. One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients (1): Simple sugars — such as glucose and fructose — make up 70% and 80% of the carbs in raw and cooked beetroots, respectively. Beetroots are also a source of fructans — short-chain carbs classified as FODMAPs. Some people cannot digest FODMAPs, causing unpleasant digestive symptoms. Beetroots have a glycemic index (GI) score of 61, which is considered medium. The GI is a measure of how fast blood sugar levels rise after a meal (2). This means that beetroots should not have a major effect on blood sugar levels because the total carb amount in each serving is low. Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving. Dietary fiber is important as part of a healthy diet and linked to a reduced risk of various diseases (3). The carbs in beetroots are mainly simple sugars, such as glucose and fructose. Beets are high in fiber but also have FODMAPs, which can cause digestive problems in some people. Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Some people believe that they're harmful and cause cancer, while others believe the risk is mostly associated with nitrites in processed meat (13, 14). Most dietary nitrate (80–95%) comes from fruits and vegetables. On the other hand, dietary nitrite comes from food additives, baked goods, cereals, and processed or cured meats (10, 15). Research shows that diets rich in nitrites and nitrates can have positive health effects, including lower blood pressure levels and decreased risk of many diseases (13, 16). Your body can convert dietary nitrates — such as those from beetroots — into nitric oxide (12). This substance travels through your artery walls, sending signals to the tiny muscle cells around your arteries and telling them to relax (17, 18). When these muscle cells relax, your blood vessels dilate and blood pressure goes down (19). Beetroots are high in several beneficial plant compounds, especially betanin (beetroot red), vulgaxanthin, and inorganic nitrates. In particular, inorganic nitrates are associated with reduced blood pressure. Beetroots and beetroot juice have many health benefits, especially for heart health and exercise performance. High blood pressure can damage your blood vessels and heart. What's more, it's among the strongest risk factors for heart disease, stroke, and premature death worldwide (20). Eating fruits and vegetables rich in inorganic nitrates may cut your risk of heart disease by lowering blood pressure and increasing nitric oxide formation (21, 22). Studies show that beetroots or their juice can reduce blood pressure by up to 3–10 mm Hg over a period of a few hours (21, 23, 24, 25). Such effects are likely due to increased levels of nitric oxide, which causes your blood vessels to relax and dilate (26, 27, 28, 29). Numerous studies suggest that nitrates can enhance physical performance, particularly during high-intensity endurance exercise. Dietary nitrates have been shown to reduce oxygen use during physical exercise by affecting the efficiency of mitochondria, the cell organs responsible for producing energy (30). Beets and their juice are often used for this purpose because of their high inorganic nitrate content. Consumption of beetroots may improve running and cycling performance, increase stamina, boost oxygen use, and lead to better exercise performance overall (31, 32, 33, 34, 35, 36, 37). Beetroots can lower blood pressure, which may lead to reduced risk of heart disease and other ailments. This root veggie can also improve oxygen use, stamina, and exercise performance. Beetroots are usually well tolerated — except for individuals prone to kidney stones. Consumption of beetroot may also cause your urine to become pink or red, which is harmless but often confused for blood. Beet greens contain high levels of oxalates, which can contribute to kidney stone formation (38, 39). Oxalates also have antinutrient properties. This means that they may interfere with the absorption of micronutrients. Levels of oxalates are much higher in the leaves than the root itself, but the root is nevertheless considered high in oxalates (40). Beetroots contain FODMAPs in the form of fructans, which are short-chain carbs that feed your gut bacteria. FODMAPs can cause unpleasant digestive upset in sensitive individuals, such as those with irritable bowel syndrome (IBS). Beetroots are usually well tolerated but contain oxalates — which may lead to kidney stones — and FODMAPs, which may cause digestive issues. Their health benefits include improved heart health and enhanced exercise capacity, both of which are attributed to their inorganic nitrate content. You might see beet juice on the menu at your local juice shop. It's nutrient-rich and has a number of health benefits. Here are 11 of them. SuperBeets is a popular supplement made of dehydrated beets that allegedly offers health benefits. Here's a detailed look at SuperBeets and its… Find out what the research says about beet juice for the treatment of erectile dysfunction (ED). Beeturia is a harmless condition in which your urine turns red after consuming beets. It occurs in about 14 percent of the population. However… Both beet and cane sugar are found in many foods, including sweets and sodas. This article reviews the differences between beet and cane sugar to… Packed with nutrients but low in calories, leafy greens are crucial to a wholesome diet. Here are 14 of the healthiest leafy green vegetables you… For many people, one of the best parts about traveling is getting to explore the local cuisines. This article looks at 10 of the healthiest cuisines… This is a detailed article about sugar alcohols and their health effects. They have several health benefits but can also cause digestive problems. 11 Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten. There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple. One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients (1): Simple sugars — such as glucose and fructose — make up 70% and 80% of the carbs in raw and cooked beetroots, respectively. Beetroots are also a source of fructans — short-chain carbs classified as FODMAPs. Some people cannot digest FODMAPs, causing unpleasant digestive symptoms. Beetroots have a glycemic index (GI) score of 61, which is considered medium. The GI is a measure of how fast blood sugar levels rise after a meal (2). This means that beetroots should not have a major effect on blood sugar levels because the total carb amount in each serving is low. Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving. Dietary fiber is important as part of a healthy diet and linked to a reduced risk of various diseases (3). The carbs in beetroots are mainly simple sugars, such as glucose and fructose. Beets are high in fiber but also have FODMAPs, which can cause digestive problems in some people. Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Some people believe that they're harmful and cause cancer, while others believe the risk is mostly associated with nitrites in processed meat (13, 14). Most dietary nitrate (80–95%) comes from fruits and vegetables. On the other hand, dietary nitrite comes from food additives, baked goods, cereals, and processed or cured meats (10, 15). Research shows that diets rich in nitrites and nitrates can have positive health effects, including lower blood pressure levels and decreased risk of many diseases (13, 16). Your body can convert dietary nitrates — such as those from beetroots — into nitric oxide (12). This substance travels through your artery walls, sending signals to the tiny muscle cells around your arteries and telling them to relax (17, 18). When these muscle cells relax, your blood vessels dilate and blood pressure goes down (19). Beetroots are high in several beneficial plant compounds, especially betanin (beetroot red), vulgaxanthin, and inorganic nitrates. In particular, inorganic nitrates are associated with reduced blood pressure. Beetroots and beetroot juice have many health benefits, especially for heart health and exercise performance. High blood pressure can damage your blood vessels and heart. What's more, it's among the strongest risk factors for heart disease, stroke, and premature death worldwide (20). Eating fruits and vegetables rich in inorganic nitrates may cut your risk of heart disease by lowering blood pressure and increasing nitric oxide formation (21, 22). Studies show that beetroots or their juice can reduce blood pressure by up to 3–10 mm Hg over a period of a few hours (21, 23, 24, 25). Such effects are likely due to increased levels of nitric oxide, which causes your blood vessels to relax and dilate (26, 27, 28, 29). Numerous studies suggest that nitrates can enhance physical performance, particularly during high-intensity endurance exercise. Dietary nitrates have been shown to reduce oxygen use during physical exercise by affecting the efficiency of mitochondria, the cell organs responsible for producing energy (30). Beets and their juice are often used for this purpose because of their high inorganic nitrate content. Consumption of beetroots may improve running and cycling performance, increase stamina, boost oxygen use, and lead to better exercise performance overall (31, 32, 33, 34, 35, 36, 37). Beetroots can lower blood pressure, which may lead to reduced risk of heart disease and other ailments. This root veggie can also improve oxygen use, stamina, and exercise performance. Beetroots are usually well tolerated — except for individuals prone to kidney stones. Consumption of beetroot may also cause your urine to become pink or red, which is harmless but often confused for blood. Beet greens contain high levels of oxalates, which can contribute to kidney stone formation (38, 39). Oxalates also have antinutrient properties. This means that they may interfere with the absorption of micronutrients. Levels of oxalates are much higher in the leaves than the root itself, but the root is nevertheless considered high in oxalates (40). Beetroots contain FODMAPs in the form of fructans, which are short-chain carbs that feed your gut bacteria. FODMAPs can cause unpleasant digestive upset in sensitive individuals, such as those with irritable bowel syndrome (IBS). Beetroots are usually well tolerated but contain oxalates — which may lead to kidney stones — and FODMAPs, which may cause digestive issues. Their health benefits include improved heart health and enhanced exercise capacity, both of which are attributed to their inorganic nitrate content. You might see beet juice on the menu at your local juice shop. It's nutrient-rich and has a number of health benefits. Here are 11 of them. SuperBeets is a popular supplement made of dehydrated beets that allegedly offers health benefits. Here's a detailed look at SuperBeets and its… Find out what the research says about beet juice for the treatment of erectile dysfunction (ED). Beeturia is a harmless condition in which your urine turns red after consuming beets. It occurs in about 14 percent of the population. However… Both beet and cane sugar are found in many foods, including sweets and sodas. This article reviews the differences between beet and cane sugar to… Packed with nutrients but low in calories, leafy greens are crucial to a wholesome diet. Here are 14 of the healthiest leafy green vegetables you… For many people, one of the best parts about traveling is getting to explore the local cuisines. This article looks at 10 of the healthiest cuisines… This is a detailed article about sugar alcohols and their health effects. They have several health benefits but can also cause digestive problems. 11 Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten. There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple. One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients (1): Simple sugars — such as glucose and fructose — make up 70% and 80% of the carbs in raw and cooked beetroots, respectively. Beetroots are also a source of fructans — short-chain carbs classified as FODMAPs. Some people cannot digest FODMAPs, causing unpleasant digestive symptoms. Beetroots have a glycemic index (GI) score of 61, which is considered medium. The GI is a measure of how fast blood sugar levels rise after a meal (2). This means that beetroots should not have a major effect on blood sugar levels because the total carb amount in each serving is low. Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving. Dietary fiber is important as part of a healthy diet and linked to a reduced risk of various diseases (3). The carbs in beetroots are mainly simple sugars, such as glucose and fructose. Beets are high in fiber but also have FODMAPs, which can cause digestive problems in some people. Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Some people believe that they're harmful and cause cancer, while others believe the risk is mostly associated with nitrites in processed meat (13, 14). Most dietary nitrate (80–95%) comes from fruits and vegetables. On the other hand, dietary nitrite comes from food additives, baked goods, cereals, and processed or cured meats (10, 15). Research shows that diets rich in nitrites and nitrates can have positive health effects, including lower blood pressure levels and decreased risk of many diseases (13, 16). Your body can convert dietary nitrates — such as those from beetroots — into nitric oxide (12). This substance travels through your artery walls, sending signals to the tiny muscle cells around your arteries and telling them to relax (17, 18). When these muscle cells relax, your blood vessels dilate and blood pressure goes down (19). Beetroots are high in several beneficial plant compounds, especially betanin (beetroot red), vulgaxanthin, and inorganic nitrates. In particular, inorganic nitrates are associated with reduced blood pressure. Beetroots and beetroot juice have many health benefits, especially for heart health and exercise performance. High blood pressure can damage your blood vessels and heart. What's more, it's among the strongest risk factors for heart disease, stroke, and premature death worldwide (20). Eating fruits and vegetables rich in inorganic nitrates may cut your risk of heart disease by lowering blood pressure and increasing nitric oxide formation (21, 22). Studies show that beetroots or their juice can reduce blood pressure by up to 3–10 mm Hg over a period of a few hours (21, 23, 24, 25). Such effects are likely due to increased levels of nitric oxide, which causes your blood vessels to relax and dilate (26, 27, 28, 29). Numerous studies suggest that nitrates can enhance physical performance, particularly during high-intensity endurance exercise. Dietary nitrates have been shown to reduce oxygen use during physical exercise by affecting the efficiency of mitochondria, the cell organs responsible for producing energy (30). Beets and their juice are often used for this purpose because of their high inorganic nitrate content. Consumption of beetroots may improve running and cycling performance, increase stamina, boost oxygen use, and lead to better exercise performance overall (31, 32, 33, 34, 35, 36, 37). Beetroots can lower blood pressure, which may lead to reduced risk of heart disease and other ailments. This root veggie can also improve oxygen use, stamina, and exercise performance. Beetroots are usually well tolerated — except for individuals prone to kidney stones. Consumption of beetroot may also cause your urine to become pink or red, which is harmless but often confused for blood. Beet greens contain high levels of oxalates, which can contribute to kidney stone formation (38, 39). Oxalates also have antinutrient properties. This means that they may interfere with the absorption of micronutrients. Levels of oxalates are much higher in the leaves than the root itself, but the root is nevertheless considered high in oxalates (40). Beetroots contain FODMAPs in the form of fructans, which are short-chain carbs that feed your gut bacteria. FODMAPs can cause unpleasant digestive upset in sensitive individuals, such as those with irritable bowel syndrome (IBS). Beetroots are usually well tolerated but contain oxalates — which may lead to kidney stones — and FODMAPs, which may cause digestive issues. Their health benefits include improved heart health and enhanced exercise capacity, both of which are attributed to their inorganic nitrate content. You might see beet juice on the menu at your local juice shop. It's nutrient-rich and has a number of health benefits. Here are 11 of them. SuperBeets is a popular supplement made of dehydrated beets that allegedly offers health benefits. Here's a detailed look at SuperBeets and its… Find out what the research says about beet juice for the treatment of erectile dysfunction (ED). Beeturia is a harmless condition in which your urine turns red after consuming beets. It occurs in about 14 percent of the population. However… Both beet and cane sugar are found in many foods, including sweets and sodas. This article reviews the differences between beet and cane sugar to… Packed with nutrients but low in calories, leafy greens are crucial to a wholesome diet. Here are 14 of the healthiest leafy green vegetables you… For many people, one of the best parts about traveling is getting to explore the local cuisines. This article looks at 10 of the healthiest cuisines… This is a detailed article about sugar alcohols and their health effects. They have several health benefits but can also cause digestive problems. 11 Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten. There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple. One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients (1): Simple sugars — such as glucose and fructose — make up 70% and 80% of the carbs in raw and cooked beetroots, respectively. Beetroots are also a source of fructans — short-chain carbs classified as FODMAPs. Some people cannot digest FODMAPs, causing unpleasant digestive symptoms. Beetroots have a glycemic index (GI) score of 61, which is considered medium. The GI is a measure of how fast blood sugar levels rise after a meal (2). This means that beetroots should not have a major effect on blood sugar levels because the total carb amount in each serving is low. Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving. Dietary fiber is important as part of a healthy diet and linked to a reduced risk of various diseases (3). The carbs in beetroots are mainly simple sugars, such as glucose and fructose. Beets are high in fiber but also have FODMAPs, which can cause digestive problems in some people. Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Some people believe that they're harmful and cause cancer, while others believe the risk is mostly associated with nitrites in processed meat (13, 14). Most dietary nitrate (80–95%) comes from fruits and vegetables. On the other hand, dietary nitrite comes from food additives, baked goods, cereals, and processed or cured meats (10, 15). Research shows that diets rich in nitrites and nitrates can have positive health effects, including lower blood pressure levels and decreased risk of many diseases (13, 16). Your body can convert dietary nitrates — such as those from beetroots — into nitric oxide (12). This substance travels through your artery walls, sending signals to the tiny muscle cells around your arteries and telling them to relax (17, 18). When these muscle cells relax, your blood vessels dilate and blood pressure goes down (19). Beetroots are high in several beneficial plant compounds, especially betanin (beetroot red), vulgaxanthin, and inorganic nitrates. In particular, inorganic nitrates are associated with reduced blood pressure. Beetroots and beetroot juice have many health benefits, especially for heart health and exercise performance. High blood pressure can damage your blood vessels and heart. What's more, it's among the strongest risk factors for heart disease, stroke, and premature death worldwide (20). Eating fruits and vegetables rich in inorganic nitrates may cut your risk of heart disease by lowering blood pressure and increasing nitric oxide formation (21, 22). Studies show that beetroots or their juice can reduce blood pressure by up to 3–10 mm Hg over a period of a few hours (21, 23, 24, 25). Such effects are likely due to increased levels of nitric oxide, which causes your blood vessels to relax and dilate (26, 27, 28, 29). Numerous studies suggest that nitrates can enhance physical performance, particularly during high-intensity endurance exercise. Dietary nitrates have been shown to reduce oxygen use during physical exercise by affecting the efficiency of mitochondria, the cell organs responsible for producing energy (30). Beets and their juice are often used for this purpose because of their high inorganic nitrate content. Consumption of beetroots may improve running and cycling performance, increase stamina, boost oxygen use, and lead to better exercise performance overall (31, 32, 33, 34, 35, 36, 37). Beetroots can lower blood pressure, which may lead to reduced risk of heart disease and other ailments. This root veggie can also improve oxygen use, stamina, and exercise performance. Beetroots are usually well tolerated — except for individuals prone to kidney stones. Consumption of beetroot may also cause your urine to become pink or red, which is harmless but often confused for blood. Beet greens contain high levels of oxalates, which can contribute to kidney stone formation (38, 39). Oxalates also have antinutrient properties. This means that they may interfere with the absorption of micronutrients. Levels of oxalates are much higher in the leaves than the root itself, but the root is nevertheless considered high in oxalates (40). Beetroots contain FODMAPs in the form of fructans, which are short-chain carbs that feed your gut bacteria. FODMAPs can cause unpleasant digestive upset in sensitive individuals, such as those with irritable bowel syndrome (IBS). Beetroots are usually well tolerated but contain oxalates — which may lead to kidney stones — and FODMAPs, which may cause digestive issues. Their health benefits include improved heart health and enhanced exercise capacity, both of which are attributed to their inorganic nitrate content. You might see beet juice on the menu at your local juice shop. It's nutrient-rich and has a number of health benefits. Here are 11 of them. SuperBeets is a popular supplement made of dehydrated beets that allegedly offers health benefits. Here's a detailed look at SuperBeets and its… Find out what the research says about beet juice for the treatment of erectile dysfunction (ED). Beeturia is a harmless condition in which your urine turns red after consuming beets. It occurs in about 14 percent of the population. However… Both beet and cane sugar are found in many foods, including sweets and sodas. This article reviews the differences between beet and cane sugar to… Packed with nutrients but low in calories, leafy greens are crucial to a wholesome diet. Here are 14 of the healthiest leafy green vegetables you… For many people, one of the best parts about traveling is getting to explore the local cuisines. This article looks at 10 of the healthiest cuisines… This is a detailed article about sugar alcohols and their health effects. They have several health benefits but can also cause digestive problems. 11 Beetroot (Beta vulgaris) is a root vegetable also known as red beet, table beet, garden beet, or just beet. Packed with essential nutrients, beetroots are a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. Beetroots are delicious raw but more frequently cooked or pickled. Their leaves — known as beet greens — can also be eaten. There are numerous types of beetroot, many of which are distinguished by their color — yellow, white, pink, or dark purple. One cup (136 grams) of boiled beetroot contains fewer than 60 calories, while 3/4 cup (100 grams) of raw beets boasts the following nutrients (1): Simple sugars — such as glucose and fructose — make up 70% and 80% of the carbs in raw and cooked beetroots, respectively. Beetroots are also a source of fructans — short-chain carbs classified as FODMAPs. Some people cannot digest FODMAPs, causing unpleasant digestive symptoms. Beetroots have a glycemic index (GI) score of 61, which is considered medium. The GI is a measure of how fast blood sugar levels rise after a meal (2). This means that beetroots should not have a major effect on blood sugar levels because the total carb amount in each serving is low. Beetroots are high in fiber, providing about 2–3 grams in each 3/4-cup (100-gram) raw serving. Dietary fiber is important as part of a healthy diet and linked to a reduced risk of various diseases (3). The carbs in beetroots are mainly simple sugars, such as glucose and fructose. Beets are high in fiber but also have FODMAPs, which can cause digestive problems in some people. Beets are good sources of vitamins and minerals, such as folate, manganese, potassium, iron, and vitamin C. Some people believe that they're harmful and cause cancer, while others believe the risk is mostly associated with nitrites in processed meat (13, 14). Most dietary nitrate (80–95%) comes from fruits and vegetables. On the other hand, dietary nitrite comes from food additives, baked goods, cereals, and processed or cured meats (10, 15). Research shows that diets rich in nitrites and nitrates can have positive health effects, including lower blood pressure levels and decreased risk of many diseases (13, 16). Your body can convert dietary nitrates — such as those from beetroots — into nitric oxide (12). This substance travels through your artery walls, sending signals to the tiny muscle cells around your arteries and telling them to relax (17, 18). When these muscle cells relax, your blood vessels dilate and blood pressure goes down (19). Beetroots are high in several beneficial plant compounds, especially betanin (beetroot red), vulgaxanthin, and inorganic nitrates. In particular, inorganic nitrates are associated with reduced blood pressure. Beetroots and beetroot juice have many health benefits, especially for heart health and exercise performance. High blood pressure can damage your blood vessels and heart. What's more, it's among the strongest risk factors for heart disease, stroke, and premature death worldwide (20). Eating fruits and vegetables rich in inorganic nitrates may cut your risk of heart disease by lowering blood pressure and increasing nitric oxide formation (21, 22). Studies show that beetroots or their juice can reduce blood pressure by up to 3–10 mm Hg over a period of a few hours (21, 23, 24, 25). Such effects are likely due to increased levels of nitric oxide, which causes your blood vessels to relax and dilate (26, 27, 28, 29). Numerous studies suggest that nitrates can enhance physical performance, particularly during high-intensity endurance exercise. Dietary nitrates have been shown to reduce oxygen use during physical exercise by affecting the efficiency of mitochondria, the cell organs responsible for producing energy (30). Beets and their juice are often used for this purpose because of their high inorganic nitrate content. Consumption of beetroots may improve running and cycling performance, increase stamina, boost oxygen use, and lead to better exercise performance overall (31, 32, 33, 34, 35, 36, 37). Beetroots can lower blood pressure, which may lead to reduced risk of heart disease and other ailments. This root veggie can also improve oxygen use, stamina, and exercise performance. Beetroots are usually well tolerated — except for individuals prone to kidney stones. Consumption of beetroot may also cause your urine to become pink or red, which is harmless but often confused for blood. Beet greens contain high levels of oxalates, which can contribute to kidney stone formation (38, 39). Oxalates also have antinutrient properties. This means that they may interfere with the absorption of micronutrients. Levels of oxalates are much higher in the leaves than the root itself, but the root is nevertheless considered high in oxalates (40). Beetroots contain FODMAPs in the form of fructans, which are short-chain carbs that feed your gut bacteria. FODMAPs can cause unpleasant digestive upset in sensitive individuals, such as those with irritable bowel syndrome (IBS). Beetroots are usually well tolerated but contain oxalates — which may lead to kidney stones — and FODMAPs, which may cause digestive issues. Their health benefits include improved heart health and enhanced exercise capacity, both of which are attributed to their inorganic nitrate content. You might see beet juice on the menu at your local juice shop. It's nutrient-rich and has a number of health benefits. Here are 11 of them. SuperBeets is a popular supplement made of dehydrated beets that allegedly offers health benefits. Here's a detailed look at SuperBeets and its… Find out what the research says about beet juice for the treatment of erectile dysfunction (ED). Beeturia is a harmless condition in which your urine turns red after consuming beets. It occurs in about 14 percent of the population. However… Both beet and cane sugar are found in many foods, including sweets and sodas. This article reviews the differences between beet and cane sugar to… Packed with nutrients but low in calories, leafy greens are crucial to a wholesome diet. Here are 14 of the healthiest leafy green vegetables you… For many people, one of the best parts about traveling is getting to explore the local cuisines. This article looks at 10 of the healthiest cuisines… This is a detailed article about sugar alcohols and their health effects. They have several health benefits but can also cause digestive problems. 11 We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process. Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. So much so that an increasing number of juices and drinks are now incorporating this nutritious food. Beetroot comes from the same family as sugar beets. However, it is genetically and nutritionally different. Sugar beets are white, and manufacturers tend to use them for extracting sugar and sweetening processed foods. It is not possible to extract sugar from beetroot, which is mostly red or gold. This article is part of a collection of articles on the health benefits of popular foods. In this article, we look at the powerful health benefits of beetroot and its dense nutritional content. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes. A 2015 study of 68 people with high blood pressure examined the effects of drinking 250 milliliters of beetroot juice every day. The researchers found that doing so significantly lowered blood pressure after ingestion. They suggest that this antihypertensive effect was due to the high levels of nitrate in the beet juice. They recommend consuming high nitrate vegetables as an effective, low cost way to help treat high blood pressure. However, people should never stop taking a prescribed blood pressure medication without first talking to a doctor. High blood pressure is a primary risk factor for cardiovascular disease (CVD). Reducing it by making dietary changes and through other means can help prevent heart failure, stroke, heart attacks, and other life threatening complications of CVD. Beets contain an antioxidant called alpha-lipoic acid. This compound may help lower glucose levels and increase insulin sensitivity. A 2019 review of studies looked at the effects of alpha-lipoic acid on the symptoms of diabetic neuropathy. The researchers found that oral and intravenous administration of alpha-lipoic acid supplements led to a decrease in symptoms of peripheral and autonomic neuropathy in people with diabetes. However, most of the doses in these studies were far higher than those that are available in beetroot. The effects of smaller dietary doses are not yet clear from the available research. One cup of beetroot provides 3.81 grams (g) of fiber. Consuming enough fiber is essential for smooth digestion and gut health. According to the United States Department of Agriculture (USDA), a single cup of beets can provide more than 8.81% of a person's daily requirement of fiber, depending on their age and sex. Including beetroot in the diet is one way that a person can increase their fiber intake. Some studies have found that beetroot juice supplementation can improve the amount of oxygen that muscles absorb during exercise. One 2019 study found that high doses of beetroot juice improved the time trial results of experienced cyclists. A different study from the same year examined 12 recreationally active female volunteers. However, the researchers did not find that beetroot juice supplementation improved the participants' athletic performance. Therefore, further research is necessary to confirm the benefits of beetroot on exercise performance. A 2019 review of studies found that certain compounds in beets can disrupt the cancerous mutations of cells. Such compounds include betalains, which are pigments that give beets their red and yellow color. Although further research is necessary before health professionals can recommend beets as a replacement for other standard cancer risk reduction methods, they may have some function in reducing the risk of this condition. Beetroot can also add the following vitamins and minerals to a person's diet. The percentages are from the USDA's 2015–2020 Dietary Guidelines. Green, leafy vegetables such as beet tops provide high levels of dietary nitrate. Cooked beet tops are a great source of iron, vitamin C, vitamin A, magnesium, potassium, and folate. The following tips can help people gain the nutritional benefits of beets in tasty ways: When choosing a beetroot, make sure that it is heavy for its size and does not have signs of surface damage. If a beet still has its green tops, they should look fresh and not wilted. These are also edible and have significant nutritional value. Drinking beetroot juice can lead to red, purple, or pink urine or stools. Although this may seem alarming, it should not be a cause for medical concern. Doctors refer to this as "beeturia." People prone to oxalate-type kidney stones should be careful not to consume too much of the beet tops. Also, those with gastrointestinal issues or irritable bowel syndrome may experience stomach upset after consuming beetroot juice. Beets are very nutritious. However, people should consider their overall eating pattern when looking at the effects of their diet on health. For good health, it is better to eat a diet that includes a wide range of food and nutrients. Are beets a superfood? We explore the evidence behind many purported benefits. Research suggests that beets may help to lower blood pressure, reduce… Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits… Beetroot is widely hailed for its healthful properties. But some people find their next restroom visit a colorful experience: red poop and pee await… Foods that contain high levels of antioxidants and other nutrients, such as vitamins, minerals, and antioxidants, for minimal calories, are sometimes… Vanilla extract adds depth of flavor to recipes and baked goods, and substitutes can replace it in a pinch. Learn more about replacements for vanilla… We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process. Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. So much so that an increasing number of juices and drinks are now incorporating this nutritious food. Beetroot comes from the same family as sugar beets. However, it is genetically and nutritionally different. Sugar beets are white, and manufacturers tend to use them for extracting sugar and sweetening processed foods. It is not possible to extract sugar from beetroot, which is mostly red or gold. This article is part of a collection of articles on the health benefits of popular foods. In this article, we look at the powerful health benefits of beetroot and its dense nutritional content. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes. A 2015 study of 68 people with high blood pressure examined the effects of drinking 250 milliliters of beetroot juice every day. The researchers found that doing so significantly lowered blood pressure after ingestion. They suggest that this antihypertensive effect was due to the high levels of nitrate in the beet juice. They recommend consuming high nitrate vegetables as an effective, low cost way to help treat high blood pressure. However, people should never stop taking a prescribed blood pressure medication without first talking to a doctor. High blood pressure is a primary risk factor for cardiovascular disease (CVD). Reducing it by making dietary changes and through other means can help prevent heart failure, stroke, heart attacks, and other life threatening complications of CVD. Beets contain an antioxidant called alpha-lipoic acid. This compound may help lower glucose levels and increase insulin sensitivity. A 2019 review of studies looked at the effects of alpha-lipoic acid on the symptoms of diabetic neuropathy. The researchers found that oral and intravenous administration of alpha-lipoic acid supplements led to a decrease in symptoms of peripheral and autonomic neuropathy in people with diabetes. However, most of the doses in these studies were far higher than those that are available in beetroot. The effects of smaller dietary doses are not yet clear from the available research. One cup of beetroot provides 3.81 grams (g) of fiber. Consuming enough fiber is essential for smooth digestion and gut health. According to the United States Department of Agriculture (USDA), a single cup of beets can provide more than 8.81% of a person's daily requirement of fiber, depending on their age and sex. Including beetroot in the diet is one way that a person can increase their fiber intake. Some studies have found that beetroot juice supplementation can improve the amount of oxygen that muscles absorb during exercise. One 2019 study found that high doses of beetroot juice improved the time trial results of experienced cyclists. A different study from the same year examined 12 recreationally active female volunteers. However, the researchers did not find that beetroot juice supplementation improved the participants' athletic performance. Therefore, further research is necessary to confirm the benefits of beetroot on exercise performance. A 2019 review of studies found that certain compounds in beets can disrupt the cancerous mutations of cells. Such compounds include betalains, which are pigments that give beets their red and yellow color. Although further research is necessary before health professionals can recommend beets as a replacement for other standard cancer risk reduction methods, they may have some function in reducing the risk of this condition. Beetroot can also add the following vitamins and minerals to a person's diet. The percentages are from the USDA's 2015–2020 Dietary Guidelines. Green, leafy vegetables such as beet tops provide high levels of dietary nitrate. Cooked beet tops are a great source of iron, vitamin C, vitamin A, magnesium, potassium, and folate. The following tips can help people gain the nutritional benefits of beets in tasty ways: When choosing a beetroot, make sure that it is heavy for its size and does not have signs of surface damage. If a beet still has its green tops, they should look fresh and not wilted. These are also edible and have significant nutritional value. Drinking beetroot juice can lead to red, purple, or pink urine or stools. Although this may seem alarming, it should not be a cause for medical concern. Doctors refer to this as "beeturia." People prone to oxalate-type kidney stones should be careful not to consume too much of the beet tops. Also, those with gastrointestinal issues or irritable bowel syndrome may experience stomach upset after consuming beetroot juice. Beets are very nutritious. However, people should consider their overall eating pattern when looking at the effects of their diet on health. For good health, it is better to eat a diet that includes a wide range of food and nutrients. Are beets a superfood? We explore the evidence behind many purported benefits. Research suggests that beets may help to lower blood pressure, reduce… Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits… Beetroot is widely hailed for its healthful properties. But some people find their next restroom visit a colorful experience: red poop and pee await… Foods that contain high levels of antioxidants and other nutrients, such as vitamins, minerals, and antioxidants, for minimal calories, are sometimes… Vanilla extract adds depth of flavor to recipes and baked goods, and substitutes can replace it in a pinch. Learn more about replacements for vanilla… We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process. Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. So much so that an increasing number of juices and drinks are now incorporating this nutritious food. Beetroot comes from the same family as sugar beets. However, it is genetically and nutritionally different. Sugar beets are white, and manufacturers tend to use them for extracting sugar and sweetening processed foods. It is not possible to extract sugar from beetroot, which is mostly red or gold. This article is part of a collection of articles on the health benefits of popular foods. In this article, we look at the powerful health benefits of beetroot and its dense nutritional content. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes. A 2015 study of 68 people with high blood pressure examined the effects of drinking 250 milliliters of beetroot juice every day. The researchers found that doing so significantly lowered blood pressure after ingestion. They suggest that this antihypertensive effect was due to the high levels of nitrate in the beet juice. They recommend consuming high nitrate vegetables as an effective, low cost way to help treat high blood pressure. However, people should never stop taking a prescribed blood pressure medication without first talking to a doctor. High blood pressure is a primary risk factor for cardiovascular disease (CVD). Reducing it by making dietary changes and through other means can help prevent heart failure, stroke, heart attacks, and other life threatening complications of CVD. Beets contain an antioxidant called alpha-lipoic acid. This compound may help lower glucose levels and increase insulin sensitivity. A 2019 review of studies looked at the effects of alpha-lipoic acid on the symptoms of diabetic neuropathy. The researchers found that oral and intravenous administration of alpha-lipoic acid supplements led to a decrease in symptoms of peripheral and autonomic neuropathy in people with diabetes. However, most of the doses in these studies were far higher than those that are available in beetroot. The effects of smaller dietary doses are not yet clear from the available research. One cup of beetroot provides 3.81 grams (g) of fiber. Consuming enough fiber is essential for smooth digestion and gut health. According to the United States Department of Agriculture (USDA), a single cup of beets can provide more than 8.81% of a person's daily requirement of fiber, depending on their age and sex. Including beetroot in the diet is one way that a person can increase their fiber intake. Some studies have found that beetroot juice supplementation can improve the amount of oxygen that muscles absorb during exercise. One 2019 study found that high doses of beetroot juice improved the time trial results of experienced cyclists. A different study from the same year examined 12 recreationally active female volunteers. However, the researchers did not find that beetroot juice supplementation improved the participants' athletic performance. Therefore, further research is necessary to confirm the benefits of beetroot on exercise performance. A 2019 review of studies found that certain compounds in beets can disrupt the cancerous mutations of cells. Such compounds include betalains, which are pigments that give beets their red and yellow color. Although further research is necessary before health professionals can recommend beets as a replacement for other standard cancer risk reduction methods, they may have some function in reducing the risk of this condition. Beetroot can also add the following vitamins and minerals to a person's diet. The percentages are from the USDA's 2015–2020 Dietary Guidelines. Green, leafy vegetables such as beet tops provide high levels of dietary nitrate. Cooked beet tops are a great source of iron, vitamin C, vitamin A, magnesium, potassium, and folate. The following tips can help people gain the nutritional benefits of beets in tasty ways: When choosing a beetroot, make sure that it is heavy for its size and does not have signs of surface damage. If a beet still has its green tops, they should look fresh and not wilted. These are also edible and have significant nutritional value. Drinking beetroot juice can lead to red, purple, or pink urine or stools. Although this may seem alarming, it should not be a cause for medical concern. Doctors refer to this as "beeturia." People prone to oxalate-type kidney stones should be careful not to consume too much of the beet tops. Also, those with gastrointestinal issues or irritable bowel syndrome may experience stomach upset after consuming beetroot juice. Beets are very nutritious. However, people should consider their overall eating pattern when looking at the effects of their diet on health. For good health, it is better to eat a diet that includes a wide range of food and nutrients. Are beets a superfood? We explore the evidence behind many purported benefits. Research suggests that beets may help to lower blood pressure, reduce… Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits… Beetroot is widely hailed for its healthful properties. But some people find their next restroom visit a colorful experience: red poop and pee await… Foods that contain high levels of antioxidants and other nutrients, such as vitamins, minerals, and antioxidants, for minimal calories, are sometimes… Vanilla extract adds depth of flavor to recipes and baked goods, and substitutes can replace it in a pinch. Learn more about replacements for vanilla… We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process. Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. So much so that an increasing number of juices and drinks are now incorporating this nutritious food. Beetroot comes from the same family as sugar beets. However, it is genetically and nutritionally different. Sugar beets are white, and manufacturers tend to use them for extracting sugar and sweetening processed foods. It is not possible to extract sugar from beetroot, which is mostly red or gold. This article is part of a collection of articles on the health benefits of popular foods. In this article, we look at the powerful health benefits of beetroot and its dense nutritional content. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes. A 2015 study of 68 people with high blood pressure examined the effects of drinking 250 milliliters of beetroot juice every day. The researchers found that doing so significantly lowered blood pressure after ingestion. They suggest that this antihypertensive effect was due to the high levels of nitrate in the beet juice. They recommend consuming high nitrate vegetables as an effective, low cost way to help treat high blood pressure. However, people should never stop taking a prescribed blood pressure medication without first talking to a doctor. High blood pressure is a primary risk factor for cardiovascular disease (CVD). Reducing it by making dietary changes and through other means can help prevent heart failure, stroke, heart attacks, and other life threatening complications of CVD. Beets contain an antioxidant called alpha-lipoic acid. This compound may help lower glucose levels and increase insulin sensitivity. A 2019 review of studies looked at the effects of alpha-lipoic acid on the symptoms of diabetic neuropathy. The researchers found that oral and intravenous administration of alpha-lipoic acid supplements led to a decrease in symptoms of peripheral and autonomic neuropathy in people with diabetes. However, most of the doses in these studies were far higher than those that are available in beetroot. The effects of smaller dietary doses are not yet clear from the available research. One cup of beetroot provides 3.81 grams (g) of fiber. Consuming enough fiber is essential for smooth digestion and gut health. According to the United States Department of Agriculture (USDA), a single cup of beets can provide more than 8.81% of a person's daily requirement of fiber, depending on their age and sex. Including beetroot in the diet is one way that a person can increase their fiber intake. Some studies have found that beetroot juice supplementation can improve the amount of oxygen that muscles absorb during exercise. One 2019 study found that high doses of beetroot juice improved the time trial results of experienced cyclists. A different study from the same year examined 12 recreationally active female volunteers. However, the researchers did not find that beetroot juice supplementation improved the participants' athletic performance. Therefore, further research is necessary to confirm the benefits of beetroot on exercise performance. A 2019 review of studies found that certain compounds in beets can disrupt the cancerous mutations of cells. Such compounds include betalains, which are pigments that give beets their red and yellow color. Although further research is necessary before health professionals can recommend beets as a replacement for other standard cancer risk reduction methods, they may have some function in reducing the risk of this condition. Beetroot can also add the following vitamins and minerals to a person's diet. The percentages are from the USDA's 2015–2020 Dietary Guidelines. Green, leafy vegetables such as beet tops provide high levels of dietary nitrate. Cooked beet tops are a great source of iron, vitamin C, vitamin A, magnesium, potassium, and folate. The following tips can help people gain the nutritional benefits of beets in tasty ways: When choosing a beetroot, make sure that it is heavy for its size and does not have signs of surface damage. If a beet still has its green tops, they should look fresh and not wilted. These are also edible and have significant nutritional value. Drinking beetroot juice can lead to red, purple, or pink urine or stools. Although this may seem alarming, it should not be a cause for medical concern. Doctors refer to this as "beeturia." People prone to oxalate-type kidney stones should be careful not to consume too much of the beet tops. Also, those with gastrointestinal issues or irritable bowel syndrome may experience stomach upset after consuming beetroot juice. Beets are very nutritious. However, people should consider their overall eating pattern when looking at the effects of their diet on health. For good health, it is better to eat a diet that includes a wide range of food and nutrients. Are beets a superfood? We explore the evidence behind many purported benefits. Research suggests that beets may help to lower blood pressure, reduce… Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits… Beetroot is widely hailed for its healthful properties. But some people find their next restroom visit a colorful experience: red poop and pee await… Foods that contain high levels of antioxidants and other nutrients, such as vitamins, minerals, and antioxidants, for minimal calories, are sometimes… Vanilla extract adds depth of flavor to recipes and baked goods, and substitutes can replace it in a pinch. Learn more about replacements for vanilla… We include products we think are useful for our readers. If you buy through links on this page, we may earn a small commission. Here's our process. Beetroot has been gaining in popularity as a superfood. Recent studies claim that beets and beetroot juice can improve athletic performance, reduce blood pressure, and increase blood flow. So much so that an increasing number of juices and drinks are now incorporating this nutritious food. Beetroot comes from the same family as sugar beets. However, it is genetically and nutritionally different. Sugar beets are white, and manufacturers tend to use them for extracting sugar and sweetening processed foods. It is not possible to extract sugar from beetroot, which is mostly red or gold. This article is part of a collection of articles on the health benefits of popular foods. In this article, we look at the powerful health benefits of beetroot and its dense nutritional content. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes. A 2015 study of 68 people with high blood pressure examined the effects of drinking 250 milliliters of beetroot juice every day. The researchers found that doing so significantly lowered blood pressure after ingestion. They suggest that this antihypertensive effect was due to the high levels of nitrate in the beet juice. They recommend consuming high nitrate vegetables as an effective, low cost way to help treat high blood pressure. However, people should never stop taking a prescribed blood pressure medication without first talking to a doctor. High blood pressure is a primary risk factor for cardiovascular disease (CVD). Reducing it by making dietary changes and through other means can help prevent heart failure, stroke, heart attacks, and other life threatening complications of CVD. Beets contain an antioxidant called alpha-lipoic acid. This compound may help lower glucose levels and increase insulin sensitivity. A 2019 review of studies looked at the effects of alpha-lipoic acid on the symptoms of diabetic neuropathy. The researchers found that oral and intravenous administration of alpha-lipoic acid supplements led to a decrease in symptoms of peripheral and autonomic neuropathy in people with diabetes. However, most of the doses in these studies were far higher than those that are available in beetroot. The effects of smaller dietary doses are not yet clear from the available research. One cup of beetroot provides 3.81 grams (g) of fiber. Consuming enough fiber is essential for smooth digestion and gut health. According to the United States Department of Agriculture (USDA), a single cup of beets can provide more than 8.81% of a person's daily requirement of fiber, depending on their age and sex. Including beetroot in the diet is one way that a person can increase their fiber intake. Some studies have found that beetroot juice supplementation can improve the amount of oxygen that muscles absorb during exercise. One 2019 study found that high doses of beetroot juice improved the time trial results of experienced cyclists. A different study from the same year examined 12 recreationally active female volunteers. However, the researchers did not find that beetroot juice supplementation improved the participants' athletic performance. Therefore, further research is necessary to confirm the benefits of beetroot on exercise performance. A 2019 review of studies found that certain compounds in beets can disrupt the cancerous mutations of cells. Such compounds include betalains, which are pigments that give beets their red and yellow color. Although further research is necessary before health professionals can recommend beets as a replacement for other standard cancer risk reduction methods, they may have some function in reducing the risk of this condition. Beetroot can also add the following vitamins and minerals to a person's diet. The percentages are from the USDA's 2015–2020 Dietary Guidelines. Green, leafy vegetables such as beet tops provide high levels of dietary nitrate. Cooked beet tops are a great source of iron, vitamin C, vitamin A, magnesium, potassium, and folate. The following tips can help people gain the nutritional benefits of beets in tasty ways: When choosing a beetroot, make sure that it is heavy for its size and does not have signs of surface damage. If a beet still has its green tops, they should look fresh and not wilted. These are also edible and have significant nutritional value. Drinking beetroot juice can lead to red, purple, or pink urine or stools. Although this may seem alarming, it should not be a cause for medical concern. Doctors refer to this as "beeturia." People prone to oxalate-type kidney stones should be careful not to consume too much of the beet tops. Also, those with gastrointestinal issues or irritable bowel syndrome may experience stomach upset after consuming beetroot juice. Beets are very nutritious. However, people should consider their overall eating pattern when looking at the effects of their diet on health. For good health, it is better to eat a diet that includes a wide range of food and nutrients. Are beets a superfood? We explore the evidence behind many purported benefits. Research suggests that beets may help to lower blood pressure, reduce… Spinach is a dark, leafy green vegetable that is packed with vitamins and other nutrients. A superfood, spinach has a range of health benefits… Beetroot is widely hailed for its healthful properties. But some people find their next restroom visit a colorful experience: red poop and pee await… Foods that contain high levels of antioxidants and other nutrients, such as vitamins, minerals, and antioxidants, for minimal calories, are sometimes… Vanilla extract adds depth of flavor to recipes and baked goods, and substitutes can replace it in a pinch. Learn more about replacements for vanilla… Build world-class software and dedicated tech teams in Ukraine — a new approach that you can feel good about Beetroot helps you build long-term teams of data management capacity and deal with peak demand. Beetroot helps you build teams of software developers and other tech talent in Ukraine, joined with your in-house team as one unit. Your teams work out of Beetroot's offices and communicate directly with you. In a project-based setup, Beetroot takes full responsibility for delivering a full solution – tailored to your needs. Beetroot helps you build teams of software developers and other tech talent in Ukraine, joined with your in-house team as one unit. Your teams work out of Beetroot's offices and communicate directly with you. In a project-based setup, Beetroot takes full responsibility for delivering a full solution – tailored to your needs. Beetroot is a unique ecosystem of tech expertise that manages each step in the tech solutions process – from education to senior development services. Our people-oriented culture attracts top talent and creates sustainable teams that stay We are a social enterprise that loves cooperating with other companies that want to change the world We contacted Beetroot to develop an e-learning platform. We had high project ambitions, but Beetroot met our every need. The team is professional, effective and have always gone the extra mile. We have continued our collaboration and are adding new functions to our platform every month. Beetroot has been such a pleasure to work with. They quickly and fairly solve any issues we may have. The developers are highly skilled and hard-working. From a client satisfaction standpoint, the cooperation and dedicated resources have done so much to improve our ticket processes and quickly meet our project needs. I've outsourced 75–80% of my development work to Beetroot AB. This has allowed me to pay more attention to my clients and build stronger relationships, making me a better account manager. Beetroot AB's deliverables are functional and reliable. They are super responsive, answered all of my questions, and are extremely bright and ambitious. They are doing a great job and we are super happy. It's as if we're working with an in-house team. While some CEOs see outsourced teams as exoskeletons, our cooperation is completely different. We treat them with respect and strive to work well together. I would recommend Beetroot without thinking twice. Every time we had a new project, I wanted to keep the same developers. Stability and long-term cooperation was something I desired. I suggest you visit their office and treat them the same as your in-house employees. Beetroot helped us scale a reliable team of full-stack & desktop developers as well as QA personnel. They also assisted us with an internal mobile app project, which we didn't have the resources to accomplish. We've been happy with the speed at which Beetroot recruited skilled developers and their professionalism. The team has exceeded our expectations in both communication and delivery aspects. This website uses cookies for analytics, personalization and advertising. Click here to learn more or change your cookie settings. By continuing to browse, you agree to our use of cookies. Terms of use Magazine subscription – choose a brand-new cookbook when you subscribe Whether you roast it whole, blend into a soup or drink as juice, beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants – a health-food titan. Belonging to the same family as chard and spinach, both the leaves and root of beetroot may be eaten – the leaves having a bitter taste whereas the root is sweet. Although they are available all year round, beets are sweetest and most tender during their peak season, which in the UK, is from June to October. While heirloom varieties like white and yellow beets make for pretty dishes, only red beets have the cancer-fighting compound betacyanin. Discover our full range of health benefit guides and read our beetroot glossary page for more information. Also check out these brilliant beetroot recipes including salads, soups and roasted beetroot. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to help suppress the development of some types of cancer including bladder cancer. Beetroot is naturally rich in compounds called nitrates, making them heart-friendly. Nitrates help to improve blood flow by relaxing the blood vessels, reducing arterial stiffness and promoting dilation which potentially lowers blood pressure. A reduction in blood pressure is beneficial for the avoidance of heart disease and stroke. Studies suggest that nitrate-rich foods, like beetroot, may also help in heart attack survival. Beetroot juice has also gained popularity since Paralympic gold medallist, David Weir, announced that a shot of the juice was his secret to success. Studies support this with findings reporting that when athletes add beetroot juice to their regime it may support exercise endurance and improve performance. It also aids recovery because when muscles are in a resting state, the nitrates in beetroot helps to bring more oxygen to the muscle cells helping muscles recover more efficiently. For the rest of us, including beetroot in our diets might be the energy boost we need. Beetroots are one of the richest sources of glutamine, an amino acid essential to the health and maintenance of our gut. They're also rich in fibre, which as well as supporting bowel function helps support the environment of the gut and the beneficial bacteria that reside there. Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables. The betalain compounds, responsible for the root's red colour, have been shown to have high anti-oxidant and anti-inflammatory capabilities. This means they help protect cells from damage and may be helpful in the fight against age-related conditions like heart disease and cancer. For some people, eating beetroot may induce beeturia; a red or pink colour in the urine or stool. It is totally harmless! Beet greens and, to a lesser extent, the roots contain high levels of a natural compound called oxalate. Individuals with a history of oxalate-containing kidney stones should avoid over-consuming high oxalate foods, like beetroot. Beetroot & lentil tabboulehMinty beetroot, feta & bulgur saladBalsamic beef with beetroot & rocketGreen rice with beetroot & apple salsaChicken, broccoli & beetroot salad with avocado pesto Jo Lewin works as a Community Nutritionist and private consultant. She is a Registered Nutritionist (Public Health) registered with the UKVRN. Follow her on Twitter @nutri_jo. All health content on bbcgoodfood.com is provided for general information only, and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. If you have any concerns about your general health, you should contact your local health care provider. See our website terms and conditions for more information. Brighten up your plate with our brilliant beetroot recipes. The earthy flavour of this vibrant vegetable works well in salads, soups and even brownies. Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3 Looking for a vegan burger with bite and bags of flavour? Look no further – we're confident that meat-eaters, veggies and vegans alike will love this beetroot burger recipe Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration. This one-platter-serves-all beetroot hummus will be a big hit, and doesn't require any cooking Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk Make beetroot the star ingredient with these healthy latkes which provide three of your 5-a-day. The purple root is packed full of vitamin C and folate With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish Jazz up an all-time vegetarian favourite by adding vibrant beetroot – serve with tahini yoghurt dip and pickled beets This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too. Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch Combine succulent pear, colourful beetroot, spicy chorizo and buttery manchego cheese in this vibrant winter salad that's ideal for sharing with friends Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch Brighten up your plate with our brilliant beetroot recipes. The earthy flavour of this vibrant vegetable works well in salads, soups and even brownies. Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3 Looking for a vegan burger with bite and bags of flavour? Look no further – we're confident that meat-eaters, veggies and vegans alike will love this beetroot burger recipe Bring colour to your dinner table with our creamy beetroot and feta pasta. Packed with nutrients, it's a satisfying veggie lunch or supper for the family Try this vegan tart for a show-stopping centrepiece. The bold red of beetroot against the vibrant green salad also makes it ideal for a meat-free celebration. This one-platter-serves-all beetroot hummus will be a big hit, and doesn't require any cooking Have a beetroot in your veg box this week or growing some in the garden? Showcase beetroots at their best in this silky, colourful risotto with feta The salt crust really intensifies the natural flavour of the beetroot as it steams in its own juices, seasoning it as it cooks Preserve roasted beetroot in a sweet and spiced vinegar to make this punchy, classic accompaniment to cold meats and cheeses A deep red autumnal soup that's low fat, vegetarian and full of flavour. Beetroot and apple give this soup a subtle sweet flavour, while lentils add protein and bulk Make beetroot the star ingredient with these healthy latkes which provide three of your 5-a-day. The purple root is packed full of vitamin C and folate With around half the fat of regular brownies, these are a slightly less guilty pleasure, but still have that intense chocolate hit Load up a sub with homemade hummus, beetroot, chickpeas and salad to make this filling vegan sandwich. An ideal lunch for when hunger strikes Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination Cook this beetroot biriyani and freeze the leftovers for busy weeknights. With colourful beetroot taking centre stage, it's full of spices and is a flavourful dish Jazz up an all-time vegetarian favourite by adding vibrant beetroot – serve with tahini yoghurt dip and pickled beets This vivid risotto is simply baked in the oven, so there's no need to spend lots of time at the stove stirring Whizz beetroot into an easy batter to make these bright purple pancakes, then top with a warm fruit compote for a hearty weekend brunch. You can use this recipe to make blini-style canapés, too. Rustle up this tasty salmon dish with just four ingredients. Ideal for a quick and easy midweek meal with a tasty feta and beetroot salsa on the side Make the most of the colour and flavour of beetroot with our easy roasted cod served on a beetroot, new potato and carrot salad with a lovely zingy dressing Our easy beetroot soup is spiced with cumin and coriander and topped with crunchy hazelnut dukkah. Try this simple, healthy recipe for a filling lunch Combine succulent pear, colourful beetroot, spicy chorizo and buttery manchego cheese in this vibrant winter salad that's ideal for sharing with friends Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter Finish creamy oats with a subtly spiced, fruity topping of cinnamon, cardamom and maple syrup for a warming breakfast or weekend brunch Call on +30 2310801409 3rd Floor, Chapter House 46, Didotou str. Call on +30 2103420724 Instagram Short covid-19 excerpt Beetroot the red part of the beet plant has been eaten since the times of ancient Rome – and with good reason.The prehistoric root vegetable originates from the coastlines of North Africa, Europe, and Asia. But the food has become popular worldwide, thanks to its sweet flavour and powerful health benefits.I've explored the evidence behind some of the health benefits of beetroot, determining whether or not it is worth including it in your diet. Read on to find out how beetroot can positively affect: Beetroot contains nitrates, meaning they boost our body's levels of nitric oxide. Nitric oxide – a gas already naturally occurring in the body – tells our blood vessels to expand, increasing blood flow and lowering blood pressure.A study showed that drinking just one glass of beet juice (or eating the equivalent amount) could reduced systolic blood pressure by a significant 4-5 mmHg. This makes beetroot an effective supplement for preventing and treating some cardiovascular conditions. Another health benefit of beetroot is its nitrate levels, which have been linked to increased power in our muscles – including our heart. A study reported in Circulation: Heart Failure reported that drinking a glass of beetroot juice improved muscle power in patient with heart failure. We have these nitrates to thank again when it comes to improved exercise performance. This means that thanks to the increased oxygen circulating to our muscles, we're able to perform at a certain level for longer.One study found that the stamina-boosting properties of drinking beetroot juice could actually help you exercise for up to 16% longer. Whilst there's limited evidence to support this fully, initial studies have suggested that one of beetroot's health benefits could be an effect on cancerous cells.Not many studies have been carried out around this benefit yet, but a few have been promising. Some animal studies showed tumour cells reducing thanks to beetroot's betalain pigments – and another human cell study found the same effect when used against breast and prostate cancer cells. With beetroot being rich in nitrates, its health benefits extend to some chronic diseases: The antioxidant alpha-lipoic acid has been found to have links to reduced glucose levels, as well as increased insulin sensitivity in diabetics. It has also been found to reduce the symptoms of diabetic neuropathy (nerve damage). One study found that a high nitrate diet could improve the flow of oxygen to regions of older adults' brains – a problem found in adults with dementia. The nutritional content of beets is what makes them so good for people looking to lose weight: Because of their high levels of fibre, eating beets can leave you feeling fuller from eating less than other foods. And, due to the low calorie content, this makes the food a healthy and effective addition to a weight-loss diet. Potassium deficiency – when we're not consuming enough – can cause fatigue, digestive issues and weakness. 100 grams of beetroot contains 9% of our RDA of potassium though, so by added it to your diet you could start to see improvements in all of these areas. Beetroot contain important pigments called betalains. have been found to have various anti-inflammatory properties, although no human studies have been conducted. 6% of our daily magnesium. Along with copper and folate – also found in beetroot – these minerals help our bones grow stronger. Regularly drinking beet juice, or adding them to your diet, has been found to increase the amount of certain detoxifying liver enzymes. These help to protect the organ, and allow it to work more efficiently. 20% of our RDA of folate (the naturally occurring version of folic acid) per 100 grams. Studies have shown that maintaining a healthy level of folate intake during pregnancy can reduce the risk of birth defects in the baby. The high fibre content of beetroots aids digestion by proving our gut with good bacteria. This increase in dietary fibre can help with conditions linked to your digestive system too, like inflammatory bowel disease (IBD) and preventing constipation. Regulated and Authorised ISO27001 security Yellow beetroot
Borscht
Salad of grated beetroot and apple
Finnish rosolli
Sliced, pickled beetroot
Red chrain is made with beetroot
Beet juice
Golden, red, and white beetroots (left to right).
Roasted beetroot
The chemical adipic acid rarely occurs in nature, but is naturally in beetroot.
beetroot
[13][14] Section through taproot
Yellow beetroot
Borscht
Salad of grated beetroot and apple
Finnish rosolli
Sliced, pickled beetroot
Red chrain is made with beetroot
Beet juice
Golden, red, and white beetroots (left to right).
Roasted beetroot
The chemical adipic acid rarely occurs in nature, but is naturally in beetroot.
beetroot
The plants grow at coastal cliffs, on stony and sandy beaches, in salt marshes or coastal grasslands, and in ruderal or disturbed places.[2] Beta vulgaris is classified into three subspecies:[12]
Beets are a food plant for the larvae of a number of Lepidoptera species.
The consumption of beets causes pink urine in some people.
beetroot
Mangelwurzel seeds were sent by Benjamin Rush to George Washington.[13]
Media related to Mangelwurzel at Wikimedia Commons
The shape of taproots can vary but the typical shapes include: Many taproots are modified into storage organs.
Some plants with taproots:
beetroot
A tree taproot
A taproot
beetroot
the acidic media. Other controlled-release formulations have included adipic acid with the intention of obtaining a late-burst release profile.[12]
beetroot
The plants grow at coastal cliffs, on stony and sandy beaches, in salt marshes or coastal grasslands, and in ruderal or disturbed places.[2] Beta vulgaris is classified into three subspecies:[12]
Beets are a food plant for the larvae of a number of Lepidoptera species.
The consumption of beets causes pink urine in some people.
Many of these benefits are due to their high content of inorganic nitrates.
beetroot
This article tells you everything you need to know about beets.
Beets mainly consist of water (87%), carbs (8%), and fiber (2–3%).
Raw or cooked beetroot offers about 8–10% carbs.
On the other hand, the glycemic load of beetroots is only 5, which is very low.
Beetroots are a great source of many essential vitamins and minerals.
Plant compounds are natural plant substances, some of which may aid health.
The main plant compounds in beetroots are:
Inorganic nitrates include nitrates, nitrites, and nitric oxide.
Beetroots and beetroot juice are exceptionally high in nitrates.
However, debate has swirled around these substances for a long time.
beetroot
Beetroots are a good source of nutrients, fiber, and many plant compounds.
Beets are sweet and especially delicious when mixed in salads.
Easy to prepare, they can be eaten raw, boiled, or baked.
From avocado salad to chocolate mousse, beets can go just about anywhere!
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Many of these benefits are due to their high content of inorganic nitrates.
beetroot
This article tells you everything you need to know about beets.
Beets mainly consist of water (87%), carbs (8%), and fiber (2–3%).
Raw or cooked beetroot offers about 8–10% carbs.
On the other hand, the glycemic load of beetroots is only 5, which is very low.
Beetroots are a great source of many essential vitamins and minerals.
Plant compounds are natural plant substances, some of which may aid health.
The main plant compounds in beetroots are:
Inorganic nitrates include nitrates, nitrites, and nitric oxide.
Beetroots and beetroot juice are exceptionally high in nitrates.
However, debate has swirled around these substances for a long time.
beetroot
Beetroots are a good source of nutrients, fiber, and many plant compounds.
Beets are sweet and especially delicious when mixed in salads.
Easy to prepare, they can be eaten raw, boiled, or baked.
From avocado salad to chocolate mousse, beets can go just about anywhere!
OUR BRANDS
Many of these benefits are due to their high content of inorganic nitrates.
beetroot
This article tells you everything you need to know about beets.
Beets mainly consist of water (87%), carbs (8%), and fiber (2–3%).
Raw or cooked beetroot offers about 8–10% carbs.
On the other hand, the glycemic load of beetroots is only 5, which is very low.
Beetroots are a great source of many essential vitamins and minerals.
Plant compounds are natural plant substances, some of which may aid health.
The main plant compounds in beetroots are:
Inorganic nitrates include nitrates, nitrites, and nitric oxide.
Beetroots and beetroot juice are exceptionally high in nitrates.
However, debate has swirled around these substances for a long time.
beetroot
Beetroots are a good source of nutrients, fiber, and many plant compounds.
Beets are sweet and especially delicious when mixed in salads.
Easy to prepare, they can be eaten raw, boiled, or baked.
From avocado salad to chocolate mousse, beets can go just about anywhere!
OUR BRANDS
Many of these benefits are due to their high content of inorganic nitrates.
beetroot
This article tells you everything you need to know about beets.
Beets mainly consist of water (87%), carbs (8%), and fiber (2–3%).
Raw or cooked beetroot offers about 8–10% carbs.
On the other hand, the glycemic load of beetroots is only 5, which is very low.
Beetroots are a great source of many essential vitamins and minerals.
Plant compounds are natural plant substances, some of which may aid health.
The main plant compounds in beetroots are:
Inorganic nitrates include nitrates, nitrites, and nitric oxide.
Beetroots and beetroot juice are exceptionally high in nitrates.
However, debate has swirled around these substances for a long time.
beetroot
Beetroots are a good source of nutrients, fiber, and many plant compounds.
Beets are sweet and especially delicious when mixed in salads.
Easy to prepare, they can be eaten raw, boiled, or baked.
From avocado salad to chocolate mousse, beets can go just about anywhere!
OUR BRANDS
Many of these benefits are due to their high content of inorganic nitrates.
beetroot
This article tells you everything you need to know about beets.
Beets mainly consist of water (87%), carbs (8%), and fiber (2–3%).
Raw or cooked beetroot offers about 8–10% carbs.
On the other hand, the glycemic load of beetroots is only 5, which is very low.
Beetroots are a great source of many essential vitamins and minerals.
Plant compounds are natural plant substances, some of which may aid health.
The main plant compounds in beetroots are:
Inorganic nitrates include nitrates, nitrites, and nitric oxide.
Beetroots and beetroot juice are exceptionally high in nitrates.
However, debate has swirled around these substances for a long time.
beetroot
Beetroots are a good source of nutrients, fiber, and many plant compounds.
Beets are sweet and especially delicious when mixed in salads.
Easy to prepare, they can be eaten raw, boiled, or baked.
From avocado salad to chocolate mousse, beets can go just about anywhere!
OUR BRANDS
beetroot
The sections below discuss these potential benefits in more detail.
Here, learn more about diabetes.
One cup of raw beets provides:
Beets also contain small amounts of:
Learn about the research on beetroot juice and blood pressure.
People can roast, steam, boil, or pickle beets. They can also eat them raw.
To store beets for several days, refrigerate them in a tightly sealed bag.
Shop for beet products
A range of beetroot and beetroot juice products are available online.
Learn about several other fruits and vegetables here.
beetroot
Last medically reviewed on November 6, 2019
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beetroot
The sections below discuss these potential benefits in more detail.
Here, learn more about diabetes.
One cup of raw beets provides:
Beets also contain small amounts of:
Learn about the research on beetroot juice and blood pressure.
People can roast, steam, boil, or pickle beets. They can also eat them raw.
To store beets for several days, refrigerate them in a tightly sealed bag.
Shop for beet products
A range of beetroot and beetroot juice products are available online.
Learn about several other fruits and vegetables here.
beetroot
Last medically reviewed on November 6, 2019
OUR BRANDS
beetroot
The sections below discuss these potential benefits in more detail.
Here, learn more about diabetes.
One cup of raw beets provides:
Beets also contain small amounts of:
Learn about the research on beetroot juice and blood pressure.
People can roast, steam, boil, or pickle beets. They can also eat them raw.
To store beets for several days, refrigerate them in a tightly sealed bag.
Shop for beet products
A range of beetroot and beetroot juice products are available online.
Learn about several other fruits and vegetables here.
beetroot
Last medically reviewed on November 6, 2019
OUR BRANDS
beetroot
The sections below discuss these potential benefits in more detail.
Here, learn more about diabetes.
One cup of raw beets provides:
Beets also contain small amounts of:
Learn about the research on beetroot juice and blood pressure.
People can roast, steam, boil, or pickle beets. They can also eat them raw.
To store beets for several days, refrigerate them in a tightly sealed bag.
Shop for beet products
A range of beetroot and beetroot juice products are available online.
Learn about several other fruits and vegetables here.
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Last medically reviewed on November 6, 2019
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The sections below discuss these potential benefits in more detail.
Here, learn more about diabetes.
One cup of raw beets provides:
Beets also contain small amounts of:
Learn about the research on beetroot juice and blood pressure.
People can roast, steam, boil, or pickle beets. They can also eat them raw.
To store beets for several days, refrigerate them in a tightly sealed bag.
Shop for beet products
A range of beetroot and beetroot juice products are available online.
Learn about several other fruits and vegetables here.
beetroot
Last medically reviewed on November 6, 2019
OUR BRANDS
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By Jo Lewin – Registered nutritionist
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A 100g serving of raw beets provides:
This article was reviewed on 8 February 2021 by Kerry Torrens.
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Choose a brand-new cookbook from Jamie Oliver, Mary Berry or Nadiya Hussain.
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Choose a brand-new cookbook from Jamie Oliver, Mary Berry or Nadiya Hussain.
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Beetroot Gnocchi Better Homes And Gardens
Source: https://address.maharto.ir/beetroot/
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