Beetroot characteristics
- Excellent source of antioxidants
- Rare betalaine content
- Promotes eye health
- Helps maintain cardiovascular health
- Rich in essential micronutrients
Nutritional and calorific values of beetroot
For 100 g raw beetroot:
- Calories: 42.8
- Protein: 1.44g
- Carbohydrates: 7,13g
- Lipids: 0.4g
- Fibre: 2.5g
- Glycemic load: Low
- Antioxidant power: High
For a long time, beetroot was accused of being too high in sugar to be considered a healthy food. However, in addition to a very reasonable carbohydrate content, it has a complete and interesting nutritional profile. Some of the micronutrients found in beetroot and its leaves include:
- Vitamin A
- Vitamin K
- Vitamin B2 (riboflavin)
- Vitamin B9 (folate)
- Copper
- Iron
- Magnesium
- Manganese
- Vitamin B1 (thiamine)
- Vitamin B5 (pantothenic acid)
- Vitamin B6 (pyridoxine)
- Vitamin C
- Vitamin E
- Calcium
- Potassium
Benefits of beetroot
Thanks to its high vitamin and mineral content, beetroot is a real ally for our health. Like all fruit and vegetables, when consumed as part of a varied and balanced diet, they have a preventive effect on many chronic diseases.
- Reducing the risk of cancer
- Antioxidant power
- Eye health
- Sports performance
- One of the few sources of betalains
- Phenolic compounds
How to choose the right beetroot?
Beetroot comes in many varieties: red, yellow and white. Red beets, the best known, have such a strong colour that they are used as a dye in industry. White beets are mainly used to make sugar and are also known as 'sugar beet'.
Storage
- Cellar: 1 to 3 months at temperatures near freezing and 95% humidity
- Refrigerator: 1 to 2 weeks in a perforated plastic bag
- Freezer: Cook, slice or dice and place in a freezer bag.
- Dehydrator: During the Second World War it was discovered that beetroot dries best of all vegetables. Cut them into thin slices and put them in the dehydrator or in the oven at the lowest temperature, leaving the door slightly open.
How do you prepare the beetroot?
Beetroot enhances all dishes. Its leaves, which can be eaten raw or cooked like spinach, are particularly rich in vitamins and minerals.
Whatever the cooking method, it is best to cook the beetroot with the skin to minimise the loss of nutrients. They are also much easier to peel when cooked.
Try beets raw: peel and grate the beets. Add them to a salad with a homemade dressing. Or slice them thinly and season in the same way.