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Beetroot, properties and benefits

Beetroot, properties and benefits


There beetroot, also known as red carrot or beetroot it is a vegetable rich in properties. It is a vegetable that is consumed a little all year round, as it adapts well to different growing conditions and its sowing takes place gradually, from March to October. But we refer the information on cultivation to a specific study. Today we want to focus our attention on food properties of this vegetable and above all on the undoubted benefits that its regular consumption can bring to the body.

But first of all let's take a look at the plant.

The red beet plant


Beetroot, Beta vulgaris var. bloody, is a root vegetable belonging to the Chenopodiaceae family.
It is a close relative of the chard but it differs from the latter precisely in the root, which can reach up to 12 cm in diameter, is the salient part regarding the consumption of the vegetable, and can be prepared both raw and cooked. However, it is also possible to consume the leaves, which have a very colorful appearance, with typical red veins.
In addition to fresh consumption, which is what we absolutely recommend, beetroot can also be found canned or packaged, already boiled, in vacuum-sealed plastic containers.

The nutritional components of beetroot


The nutritional properties beetroot are truly exceptional.
First of all, it is an absolutely low-calorie vegetable, to be recommended in one Slimming diet. In fact, per 100 gr it contains only 19 kcal.
A food low in calories, but rich in other important elements, such as carbohydrates (in the form of sugars), dietary fiber, proteins, fat.
It is a food rich in mineral salts, in particular potassium, sodium, calcium, phosphorus and iron.
It also contains a whole series of vitamins, such as vitamin A (in the form of beta-carotene), C vitamin and B vitamins, including the very important folic acid (vitamin B9) .
The beetroot is also rich in flavonoids, in particular of the anthocyanins, responsible for its typical bright red color. Finally it is a vegetable laden with essential amino acids, that is, which need to be introduced into the body with the diet, and conditionally essential amino acids.

The beneficial properties of red beetroot


Thanks to all these components, there are many beneficial properties for the organism of red beet. Let's see which ones:

  • The folic acid it contains is particularly suitable for pregnant women, contributing to the development of the neural duct of the unborn child;
  • The flavonoids give it antioxidant properties;
  • The mineral salts contained in red beetroot have a diuretic, purifying and remineralizing power;
  • Strengthens the immune system thanks to vitamin C;
  • It is a vegetable that helps purify the liver;
  • According to a study American Heart Association, published in the journal Hypertension, the assumption of beetroot juice it is able to decrease blood pressure, hence hypertension.
  • Again thanks to folic acid, red carrot helps blood circulation, improving blood oxygenation, making it particularly suitable before a strenuous sporting activity
  • Finally, given its iron content, it recommends its use in anemic people, especially when associated with lemon, which improves its absorption by the body.

Possible contraindications of beetroot

  • The high sugar content recommends moderate consumption in diabetic people;
  • Also not recommended for consumption in people suffering from gastritis, as red beetroot stimulates the production of gastric juices.

How to consume red beetroot


To take advantage of the beneficial properties of red beet there are several preparations.
The first, the simplest recipe, is raw consumption. Just simply grate it finely and season it with extra virgin olive oil and lemon.
In the case of raw consumption, however, we recommend that you make sure that the product comes from organic cultivation, even better if it is the your vegetable garden.
Consumption after boiling is widespread, because red beetroot is quite tough when raw.
Once the beetroot is boiled, the recipe suggests cutting it into slices and seasoning it with salad. This is probably the most popular type of preparation.

The juice

Red beet juice, a real elixir with beneficial properties, has been very popular lately.
A common one can be used to extract the juice from the red carrot kitchen extractor, starting with raw beetroot.
In this way a concentrated juice of red turnip is obtained. But if you want you can mix it with other vegetables, such as the classic carrots.
However, for the consumption of the juice it is recommended not to exceed 200 ml per day. This is always due to the increase in the production of gastric juices. However, it is always good to let your body get used to the new elements, without ever exceeding.
That said, good preparation!

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Organic cultivation

Organic Cultivation is a blog that was born from our desire to spread the good practices of organic farming. To do this we decided to give our knowledge to anyone who wants to get involved and create their own vegetable garden (even using a terrace or a simple balcony). Growing without the use of pesticides is possible and we want to prove it by presenting alternatives biological and effective for any type of problem linked to agriculture.


Beetroot is a vegetable rich in minerals and vitamins, studies confirm that its juice has beneficial properties against hypertension, here are all its health benefits

There beetroot, also called beetroot, is an annual herbaceous plant characterized by interesting property. It belongs to the family of Chenopodiaceae and its scientific name is Beta vulgaris. The use of this vegetable for food purposes dates back to ancient times, so much so that there is even news of it in a Babylonian papyrus.

Beetroot: properties and benefits

There beetroot has stems that can reach a height of more than one meter. Its leaves are heart-shaped, while the flowers are red or green with five petals. Its taste is sweet and earthy, the texture is tender.

In the Middle Ages this vegetable was mainly used for the treatment of conditions related to digestion and to the blood.

In recent years, thanks also to scientific studies, the beetroot it has attracted a lot of attention as a possessing food therapeutic properties. In particular, it is rich in nutrients useful for improving heart and immune function. Drink his juice also it is one of the best ways to detoxify the body.

There are several types of beetroot: we find that from garden, sugar and forage, that is, intended for feeding livestock. As regards the variety we mention only a few names such as the beet round from Bassano, the flat black one from Egypt, the red one from Chioggia, the long smooth one, the beet Indian and albina vereduna.


Chemical composition

Chemical composition for 100 g of product

waterg87,4
Proteinsg1,6
Carbohydratesg9,5
Fatg0,2
Fibersg2,8
Sugarsg6,7
Ashesg1
Minerals
Ironmg0,8
Magnesiummg23
Zincmg0,35
Coppermg0,07
Manganesemg0,3
Sodiummg76
Potassiummg321
Footballmg16
Phosphorusmg40
Seleniummcg0,6
Vitamins
Vitamin AIU33
B1mg0,03
B2mg0,04
B3mg0,3
B5mg0,15
B6mg0,07
C vitaminmg4,8
Vitamin Emg0,04
Vitamin Kmcg0,2
Jmg6
Beta Carotenemcg18
Folatemcg105

These amino acids: aspartic acid and glutamic acid, arginine, alanine, cystine, glycine, phenylalanine, histidine, isoleucine, leucine, lysine, proline, methionine, serine, tyrosine, tryptophan, valine and threonine.

The characteristic color red of the roots of this beet it is due to the presence of a real natural dye. His name is And 162. It is used in the food industry to improve the appearance of other foods.

There beetroot it is rich in sugars and it is for this reason that diabetics must pay attention to the way and the dosages in which they consume it.


Beetroot is the new chic in the kitchen (and it's all about the hipsters)

In addition to properties, benefits and contraindications, red turnips are the first protagonists of colorful (and super instagrammable) recipes.

Years of oblivion and vacuum packs discreetly relegated to the fridge aisles of supermarkets. Red beets = dazzling sadness, forced into a plastic casing able to diminish any desire to eat them. When it is said that the aesthetics of food is important, beets are a perfect example: presented in that form would not have made anyone want. Instead, for once we have to say thanks to the hipsters, who among beards and checked shirts have once again given dignity (and irresistible charm) to red beets in the kitchen. The foodinstagrammers then joined in, with colorful shots of dishes with raw red beet (or cooked) e #beetlatte with showers of like, fueling (it should be said) curiosity. We also give thanks to the vegans, who sifted through the red beets properties for make them instagrammable (and palatable) in front of the whole world. The greedy ones beetroot chips they did the rest: the mistreated turnips are back on the tables as protagonists.

What are red beets like? Underground they are rounded, with a leathery skin that is difficult to peel dry and contains a lot of secrets. They only give the air a fascinating tuft of very good chard that allow you to identify them (and lend themselves to a lot of super good recipes). They are chic as hell, they give a structured tone to many dishes, they are perfect for dyeing pink millennial each recipe. The most aesthetic part was not enough, red beets are good for you, very good: they are a hidden treasure chest of water, fiber, vitamins and very few calories. For those who choose a diet to lose weight and feel better, they are a fundamental food. If the idea of ​​dyeing half the kitchen pink appeals to you (come on we're kidding!), Know that in addition to color, this tuber offers a sea of ​​phenomenal minerals for health. One above all: absorbable iron. Fundamental to make good blood especially when conveyed with the vitamin C of a little lemon juice, which also helps to counteract inflammation of the digestive system and facilitates the purification of the liver & co, the most important organs of our body. Detox beetroot, wonderful: a concentrate of well-being in a very sensual red turnip, who would have thought of it. The red beets contraindications they have few, but there are some subjects to whom they are not recommended: they are very sugary (sugar beet, in fact!), so those with diabetes or blood sugar problems should avoid consuming them often. Sometimes they do not hurt, taking care to balance them with foods that do not raise the glycemic load too much (so not with bread and pasta, forget it). According to other experts, even those suffering from gastritis should avoid them, because red beets tend to produce more gastric juices, making the situation worse.

Do you turn up your nose at their ferrous scent (and taste)? They are all there i benefits red beets, the best friends of women not only because they affect blood circulation, but because they give a phenomenal boost to the reproductive system. Don't get us wrong, it's not that you suddenly produce egg upon egg thanks to red beets. Beet minerals are essential to purify the blood and counteract possible anemia, which has always been a nightmare for anyone with periods. Being a folic acid bomb they are very suitable for pregnant women plus they are highly digestible, which is not secondary when you have nausea and growing belly disorders, or stomach problems due to some excess too much. For this alone you should put them on the next shopping list (at km 0) and tampon your trusted farmer ... Ok come on, for this time the precooked red beets of the supermarket. Practicality first of all.


Beetroot (or beetroot): properties and characteristics

Beetroot (not to be confused with sugar beet) is a vegetable that belongs to the family of Amaranthaceae and is native to the Mediterranean, which is why it is not uncommon to find it cultivated in peasant gardens in different parts of Italy. It is important - before devoting ourselves to the properties themselves - to remember that of beetroot or beetroot both the tuber and the leaves are consumed . The latter can, for example, also be used in numerous recipes, such as in a salad or quickly tossed in a pan.

Let's now pass the word to Doctor Destino who will describe the beneficial properties of beetroot , in which cases it is better to avoid its consumption and how to cook it to keep all its organoleptic characteristics intact.

Have you been craving beetroot? Do you prefer it raw, cooked, or in a nice juice, as in our nutritionist's recipe? If you are looking for more inspiration, we recommend that you try this one delicate risotto, where the beetroot becomes a tasty cream together with the burrata, or this one ricotta cheesecake, accompanied by a beetroot coulis and smelling of mint. But if these proposals aren't enough for you, then take a look at these delicious and colorful ones recipes!


Contraindications

Beets are contraindicated in the following clinical conditions.

  • Kidney stones. This vegetable contains a good amount of compounds called “oxalates”. The latter, in the kidney, bind calcium to form stones. Oxalates also have an anti-nutritional action by interfering with the absorption of some micronutrients.
  • Diabetes. Beetroot has a high glycemic index, especially when cooked.
  • Gastritis. The aromatic substances of beetroot have the ability to increase the production of gastric juices.
  • Irritable bowel syndrome. Beets contain short-chain carbohydrates called "fructans". The latter can cause digestive problems in particularly sensitive individuals.


Contraindications

Beetroot has no particular contraindications but is not recommended for those suffering from kidney stones, because it contains oxalates that favor the formation of stones. Even those with gastritis problems must avoid its consumption because it contains some aromatic substances that increase the production of gastric juices. Those who suffer from diabetes, on the other hand, must avoid consuming cooked beetroot as, during cooking, the dispersion of the fibers raises the glycemic index.


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