Did you know?
Beets were in every physician's toolbox in the Middle Ages for digestive and blood-related illnesses.
Beetroot (also known as beet) is a root vegetable filled with essential nutrients such as Vitamin C, Potassium, folate, and beta-carotene. It was first recognized by the Romans for its nutritional superpowers and was used to treat fevers and constipation. Betacyanin- the pigment that gives beets their regal color- provides anti-aging and cancer-preventing benefits. Beets also act as a powerful antioxidant and are known to have anti-inflammatory and vascular protective effects. Recent studies have also shown that Beets, in the form of a juice supplement, reduce blood pressure, inflammation and oxidative stress.
There are multiple ways to prepare Beets. They can be baked, boiled, or steamed; however, baking is the preferred method as it retains most of its nutrition. Even though beets are available year-round, their peak season is June to October. One serving of beets has about 37 calories (8.5g of carbohydrate and 0.2g of fat). Some of the best ways to enjoy beets is by dicing them up and by warming them with a drizzle of olive oil and some seasoning. They can also be served as a side dish or shredded into broth with other herbs.
Author: Hermela Abraham
Editor: Kaitlyn Longstaff
Public Health Scientist: LaCher E-W, MPH
Reference: Zevnik, N. (2006). can’t beet it! Better Nutrition, 68(10), 54–56.