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Beetroot Nutrition:
Facts about Beetroot Nutrition
Fresh beetroot is a rich red colored, round
shaped, root vegetable with long stems and green
leaves. Beetroot greens are also edible.
Beetroot Nutrition: History and Nutrition Information
It is thought
that this vegetable originated around Roman times. This
vegetable became increasingly popular throughout the
world. It is related to mangelwurzels and sugar
beet. Over the years, sugar production throughout
Europe became a high demand and it could be
extracted from beet! During times of famine,
mangelwurzels became a popular food item in Europe.
Beetroot Nutrition: Picking and Storing to retain
Nutrition
When picking beetroots, look for the
freshest available. Try to select smaller beetroots with
stalks that are at least 2 inches long otherwise the
beetroot will bleed when it is cooked. To keep beetroot
at its freshest, store it in a cool place. This
vegetable will keep for up to several weeks if it is
stored properly.
Beetroot Nutrition: Preparing
for Cooking to retain Nutrition Content
Wash the vegetable under cold water before
preparing it for eating. Take care not to cut too much
of the stalk off as this will result in the ruby red
color of the vegetable bleeding away. Do not cut the
stalk to less than 1 inch. When adding this vegetable to
salad, carefully peel the skin away. Grated beetroot is
excellent and full of nutritional goodness! This
vegetable can be cooked in different ways. For example,
it can be baked or boiled. Baking will take
approximately 2 -3 hours and boiling will take
approximately 1.5 hours. This vegetable is full of
nutrition and is excellent for
juicing and the juice will provide a lot of health
benefits!
Beetroot Green Nutrition:
The beetroot green (leaves) can be
eaten and as stated above, they are full of nutritional
benefits. They are very healthy and should be eaten when
possible. The leaves taste similar to spinach but do in
fact have a higher content of iron and calcium than
spinach leaves! The beetroot green should be boiled for
just a few minutes, drained well and served. The greens
are excellent served with olive oil or butter! |
