Beetroot Benefits - What Are The Benefits Of Beetroot?

BEETROOT BENEFITS – These are the health benefits of beetroot or Beta vulgaris, a root vegetable that has a bright and attractive red color.

Red beet, table beet, garden beet, and beet are the other terms used to call beetroot, a root vegetable. This vegetable has numerous health benefits and these benefits are mainly because of the high content of inorganic nitrates it has.

Beetroot – Impressive Benefits and Nutrition From Beetroot

These are the nutrition and benefits we can get from eating beetroot. Find them out here!

BEETROOT – Beets and beet products are becoming more and more popular and here are the good reasons why we should consume this.

The beetroot has a vibrant red color and this is because of betalains. This vegetable is among the few that contains betalains, a powerful antioxidant that gives this its rich color. Other food that has this are Swiss chard, Amaranthus, cactus pear, pitahaya, and some tubers.

This antioxidant can reduce inflammation and may provide protection against cancer and other diseases.

Now, what are the other health benefits of beetroot?

100 grams of boiled ones have the following:

Calories: 44
Protein: 1.7 grams
Fat: 0.2 grams
Carbs: 10 grams
Fiber: 2 grams
Folate: 20% of the Daily Value (DV)
Manganese: 14% of the DV
Copper: 8% of the DV
Potassium: 7% of the DV
Magnesium: 6% of the DV
Vitamin C: 4% of the DV
Vitamin B6: 4% of the DV
Iron: 4% of the DV

Raw and cooked beetroots have 70% and 80% of simple sugars. It’s glycemic index is a score of 61 which is medium and it contains fiber that is good for the digestive health and overall health. It also has vitamins and minerals such as vitamin B9, vitamin C, manganese, potassium, and iron.

Betanin, inorganic nitrate, and vulgaxanthin are the other plant compound this vegetable has.

Here are its health benefits based on a post from Healthline:

The high concentration of nitrates it has can lower blood pressure levels and these nitrates can improve cognitive function.
It is said to be helpful in improving athletic performance if consumed 2–3 hours before competition or training.
It can help fight inflammation because of betalains.
The betaine, ferulic acid, rutin, kaempferol, and caffeic acid are some of the compounds with cancer-fighting properties this veggie has.

This vegetable is used in many ways. It can be juiced, roasted, steamed, or pickled. You may even enjoy this raw and is best added in salads, side dishes, smoothies, dips, and juices.