Beetroot contains the pigment Betacyanin that imparts to the vegetable its characteristic color. Depending upon the purpose, beetroot is consumed in the form of raw juice and in the boiled or steamed forms too.
For example, in cancer prevention, beetroot should be only slightly cooked or taken raw as heating is detrimental to its anti-cancer properties. The leaf of the plant known as beet greens is also fit for consumption and rich in nutrients.
Beetroot consists of the following nutrients:
- Vitamins – vitamin A, vitamin B6, folic acid and vitamin C
- Minerals – iron, potassium, magnesium, phosphorus and magnesium.
- Pigment and antioxidant, betacyanin
The health benefits associated with beetroot are:
- Keeps blood pressure and cholesterol level under control.
- Protects against heart diseases
- High iron content makes it effective in the treatment of anemia.
- Its juice acts as cleansing agent for gall bladder and kidney.
- High magnesium content aids in the prevention of osteoporosis in women.
- Recommended to be consumed during pregnancy as the high folate content reduces the incidence of birth defects like anencephaly and spina bifida in babies.
- Antioxidants prevent the onset of cognitive impairment diseases like Alzheimer’s.
- Its juice and leaves are effective in treatment of jaundice and ulcer.
- Water in which beetroot is boiled is suitable for external treatments like skin inflammation, boils, etc.
Disclaimer: Any advice or information provided in this page should not be seen as a substitute for medical consultation, diagnosis or treatment. Your family physician knows better about your medical history and only they can provide you with personalized advice keeping in mind your unique needs.