Wellbeing Welfares of Beetroots
Beta vulgaris, beetroot is source of many raw
or cooked healthy dishes, food colouring and medicinal plant.
Nutritional
value of beetroot:
Beetroot is an important phytonutrient it
should play an essential role in your daily diet.
Purple vegetables and fruits contain
disease-fighting phytochemicals, including anthocyanins and phenolics.
Anthocyanins, which are powerful antioxidants help reduce the risk of diseases
including cancer, heart disease, and Alzheimer's, and may even slow down the
aging process.
The beetroot contains small amount of
calories and fat but high level of fibre, vitamins, minerals and antioxidants.
Minerals: sodium, potassium, calcium, zinc,
iron, magnesium, manganese and copper.
It also contains inorganic nitrates.
Vitamins: vitamin C a powerful antioxidant,
vitamin A, carotenoids, flavonoids, vitamin B-s; folates, niacin, pantothenic
acid and pyridoxine,
Phytonutrients: carotene-b and betaine and glycine.
Health
benefits:
· Beetroot can reduce blood pressure further
reduces the risk of heart disease due to the increased level of nitric oxide
which relaxes the blood vessels.
· It has anti-cancel properties
· Beetroot helps to fight inflammation
· The
betalin pigments content supports your body detoxification process.
· It also improves your energy level.
Before serving beetroots, wash
them under running water and scrub them thoroughly with a brush to remove any
dirt or fungicide residues. Peel them and cut away their greens. The grated raw
beetroots are healthy ingredients in a fresh salad.
Beetroot soup for 2
4 cooked beetroot
2 cm length of ginger cooked with beetroots
1 tsp of ground cumin
500 ml of water
½ freshly squeezed lemon juice
1tbsp olive oil
salt & pepper up to your taste
homogenise them in a smoothie
maker
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