Introduction:
Botanically, the vegetable belongs to the beetroot genus and is related to the sugar beet and chard. The dark red tuberous vegetable has a special, slightly earthy and sweet aroma.
Use/Preparation:
Beetroot is available raw, cooked and pickled and tastes good as a vegetable garnish, raw as a salad, pureed as vegetable puree or cream soup, in stews or as beetroot carpaccio. The vegetable harmonises particularly well with tart fruits such as apples or oranges.
Health:
The tuber contains lots of vitamins such as B vitamins, vitamin A and C. It is also rich in calcium. They are also rich in calcium, magnesium, iron and folic acid. The nitrate contained is converted into nitric oxide in the body and causes the blood vessels to dilate, which ensures that the muscles are better supplied with blood and oxygen. This makes the vegetable especially interesting for athletes. The natural pigment betalain is involved in a number of health-promoting effects. It can help strengthen the immune system and stimulate liver cells, which keeps the bile ducts clean and thus has a positive effect on digestion. Oxalic acid, on the other hand, can be difficult to digest and limit calcium absorption.
Alternatives:
Sweet potatoes have a similar sweet taste and contain many nutrients such as vitamin A, vitamin C and fibre. Carrots or parsnips, which are rich in provitamin A, can also be used as an alternative. Swiss chard, prickly pears, pitahaya and spinach, like beetroot, contain betalains.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 47/195 |
| Fat | 0,1 g |
| Healthy fatty acids | 0,02 g |
| Carbohydrates | 8,4 g |
| Sugar | 8,4 g |
| Protein | 1,5 g |
| Salt | 0 g |
