Red Beetroot – Colour, Taste and Good Health
Red Beetroot, is a tasty vegetable used during winter in salads, but also in other recipes. Beetroot has a wide range of nutritional qualities that are extremely valuable for the human body. It is rich in phytonutrients called betanins and vulgaxanthin, with antioxidant, anti-inflammatory and detoxifying properties.
Some recent laboratory studies on human tumour cells from the colon, stomach, lung, breast, prostate and testicles have shown that betanin, which is also considered a pigment as it gives the red color to the beetroot, plays a role in inhibiting pro-inflammatory enzymes (these enzymes are cyclooxygenase enzymes).
These are small but reliable steps towards future research into the importance of betanin in prevention and treatment of various cancers. To avoid damage to betanin by various cooking processes, it is recommended the beetroot to be steamed for less than 15 minutes, and if cooking is chosen, this should be done in under an hour.
Beetroot is also an excellent source of folate, manganesium, potassium and copper, plus dietary fibre, magnesium, phosphorus, vitamin C, iron and vitamin B6. In the middle of winter when we don’t have many options to eat seasonal fruit or vegetables, beetroot can add colour and flavour to our menus. It is an amazingly healthy food. If we choose to eat things that help us to improve the functioning of the immune system, when spring comes, we will welcome the season with the zest of life.
Beetroots are a colored, delicious, and nutritious vegetable with many health benefits.
The root and leaves are used as medicine. Beet root, leaves are also eaten as a vegetable.
Red and purple beets are especially high in a type of betalain called betacyanins.
Source:
1. Augustsson K., Michaud D.S., Rimm E.B. et al., ,,A prospective study of intake of fish and marine fatty acids and prostate cancer’; in Cancer Epidemiol Biomarkers Prev. 2003 May;l2(1)64-7. 2003.
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3. Red Beetroot – Colour, Taste and Good Health
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