This page provides information about the Nutritional Value of Beets.
First of all the beet has two food sources. The top portion which is the greens and the root portion which is the beet itself. Both are edible, however, you will not find me eating any of the tops. And last but not least of all, the beet juice is beneficial for relieving constipation.
Beets can be canned, frozen and eaten fresh. They taste great cold or warm. The beet juice makes a good food coloring.
Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
The detox support provided by betalains includes support of some especially important Phase 2 detox steps involving glutathione. Although you can see these betalain pigments in other foods (like the stems of chard or rhubarb), the concentration of betalains in the peel and flesh of beets gives you an unexpectedly great opportunity for these health benefits.
An estimated 10-15% of all U.S. adults experience beeturia (a reddening of the urine) after consumption of beets in everyday amounts. In other words, if your urine is red after eating beets do not get excited. Nothing is wrong.
The wild beet, the ancestor of the beet with which we are familiar today, is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores.
In these earlier times, people exclusively ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food.
The tribes that invaded Rome were responsible for spreading beets throughout northern Europe where they were first used for animal fodder and later for human consumption, becoming more popular in the 16th century.
The Nutritional Value of Beets grew in the 19th century when it was discovered that they were a concentrated source of sugar, and the first sugar factory was built in Poland. When access to sugar cane was restricted by the British, Napoleon decreed that the beet be used as the primary source of sugar, catalyzing its popularity.
Around this time, beets were also first brought to the United States, where they now flourish. Today the leading commercial producers of beets include the United States, the Russian Federation, France, Poland, France and Germany.
The Nutritional Value of Beets is an excellent source of hearth-healthy folate and a very good source of the antioxidant manganese and heart-healthy potassium. Beets are a good source of digestive-supportive dietary fiber, free radical scavenging vitamin C and copper, bone-healthy magnesium, and energy-producing iron and phosphorus.
Nutritional Value of Beets:
One cup of beets contains the following:
Calories from fat 2.75
Calories from saturated fat 0.43
Vitamins, Minerals, And Other Benefits:
The beets belong to the same family as chard and spinach. Beet leaves have a bitter taste like chard, but are rich in chlorophyll. Although bitter, the greens have a higher nutritional value than the roots.
Both beet roots and beet greens are very powerful cleansers and builders of the blood. Betacyanin is the phytochemical in beet that gives it its rich 'amethyst' color that significantly reduces homocysteine levels.
I guess it is safe to say that beets are good for us.
More pages on beets:
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