What is Beetroot?
Beetroot is a dark red vegetable belonging to the same family as chard and spinach, with an acquired taste that has been linked with better stamina, improved blood flow and lower blood pressure.
Both the leaves and root of beetroot can be eaten – the leaves have a bitter taste whereas the round root is sweet. Typically a rich purple colour, beetroot can also be white or golden.
It’s earthy charm has resulted from the ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have escalated it to the root you can’t beat
Health Benefits of Beetroot
Lower Blood Pressure: Hypertension is an abnormally high blood pressure, which can cause damage to blood vessels and the heart.
Elevated blood pressure is among the strongest risk factors for heart disease, stroke and premature death worldwide.
Eating fruits and vegetables, rich in inorganic nitrates, may cut the risk of cardiovascular disease by promoting lower blood pressure and increased nitric oxide formation.
Brain and dementia: Drinking beetroot juice increases blood flow to the brain in older people, which may be able to fight the progression of dementia.
Beetroot contains high concentrations of nitrates, which are converted into nitrites by bacteria in the mouth. Nitrites help dilate (widen) blood vessels in the body, increasing blood flow and oxygen to places lacking in oxygen.
Increased Exercise Capacity: Consumption of beetroots may improve running and cycling performance, increase stamina, improve oxygen use and lead to better exercise performance overall.
due to it’s nitrates content which studies suggest 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.
Beetroots (or beetroot juice) are often used for this purpose because of their high inorganic nitrate content.
Uses of Beetroot
Due to its high sugar content, beetroot is delicious eaten raw but is more typically cooked or pickled. you roast it whole, blend into a classic soup or drink as juice like the Olympians do
Nutritional value of Beetroot
Beetroot is of exceptional nutritional value; especially the greens, which are rich in calcium, iron and vitamins A and C.
It is low in fat, full of vitamins and minerals and packed with powerful antioxidants
It contains potassium, magnesium, iron, vitamins A, B6 and C, carbohydrates, protein, antioxidants and soluble fibre.
Beetroots are an excellent source of folic acid and a very good source of fibre, manganese and potassium. The greens should not be overlooked; they can be cooked up and enjoyed in the same way as spinach.