Health Benefits of Beetroot

 The beetroot is the taproot portion of the beet plant, usually known in North America as the beet and also known as the table beet, garden beet, red beet, or golden beet. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens).
Other than as a food, beets have used as a food coloring and as a medicinal plant. Many beet products are made from other Beta vulgaris varieties, particularly sugar beet.

Boosts Weight Loss

Boosts Strength

Improves Digestion

Improves Sexual Health

Lowers Blood Pressure

Prevents Cancer

Boosts Brain Health


Usually, the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-colored beetroots are grown on a very small scale for home consumption.
The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.
The domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot.
Beetroot can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. Betanins, obtained from the roots, are used industrially as red food colorants, e.g. to intensify the color of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Beetroot can also be used to make wine.
Beets are one of those foods you love, hate, or forget they even existed. The nutrient-dense superfood is getting a second look as more research reveals the beet's health-boosting effects on the mind and body. Adding more beets to your diet can help boost longevity, from aiding weight loss to preventing chronic diseases, like cancer.
Beets have a rich nutritional profile that provides a plethora of health benefits. Also known as blood turnips, beets are an excellent source of fiber, vitamin C, magnesium, and folate. The underrated vegetable is an acquired taste, but the nutritional powerhouse can add years to your lifespan if consumed on a regular basis.

precautions

Your urine and stools may turn red or pinkish after eating beets. This condition, known as beeturia, is harmless. But it may be startling if you don’t expect it.
If you have low blood pressure, drinking beetroot juice regularly may increase the risk of your pressure dropping too low. Monitor your blood pressure carefully.
If you’re prone to calcium oxalate kidney stones, don’t drink beetroot juice. Beets are high in oxalates, which are naturally occurring substances that form crystals in your urine. They may lead to stones.