Beets have already been appreciated in ancient Greece and Rome. Grown for a long time in the Polish climate, they absolutely deserve the name “super foods”. Unfortunately, our tables are too rare. It is a pity, because it is an inexpensive and very valuable source of many nutrients. They should be particularly frequent in the diet of athletes and women. Why? There are many reasons.

Usually, we remind them about Christmas, which can not be done without Christmas Eve borscht. We rarely eat them every day, because unfortunately we are associated with a lot of work in preparation. You have to cook, peel, grate or cut them, it takes time. In addition, the whole kitchen is streaked with beetroot red and it really scares … A bit of truth, but if we think about how much valuable value our body will get, it is worth a little toil.

What is valuable about beet?

Beets are an invaluable source of folic acid that strengthens the heart and immune system. It also determines the proper development of the fetus, hence the future mothers should remember about it. Folic acid also has a huge impact on the condition of nails and hair, also affects good sleep and well-being.

Beets also provide many valuable minerals, including calcium, potassium, iron, magnesium, copper, zinc, molybdenum or cobalt. Beet eating counteracts anemia, and beetroot dyes belong to very strong antioxidants and increase the absorption of oxygen by the cells four times.

The positive impact of beet food on the body’s activity is also due to the presence of anthocyanins, which are very strong antioxidants, fight free radicals, responsible for DNA damage and cancer development. In addition, beets perfectly de-acidify the body, have a strong alkaline action, and the acid-alkaline balance is the basic condition for health.

Beets also regulate digestion, because they contain a lot of dietary fiber. It is worth eating them not only from holidays. Natural medicine appreciates beets as a cold remedy, as an antitussive, for the treatment of cold, hypertension, hyperacidity, gastric, intestinal, liver and kidney diseases.

The properties of beet juice are also appreciated by athletes. It is due to nitrates, which in large quantities are found in beet juice. The high content of nitrates in the diet increases muscle performance in athletes.

These vegetables should, however, avoid persons with diabetes. Beets, although low in calories, contain a lot of sugar and have a high glycemic index. Persons suffering from rheumatism or kidney stones (due to the high content of oxalates) should also reach for them less often.

All the others should eat beets at least once a week in any form chosen.

What form of beet is best for us?

The most valuable values ​​from beets are obtained from raw vegetables. It is therefore especially in autumn and winter to drink juice from fresh beets or cut into very thin slices as an addition to salads or sandwiches. Because the minerals contained in them dissolve in water, they should not be boiled (the preparation of soups is an exception). A much better form of beet processing is the baking of thoroughly scrubbed and unpeeled bulbs wrapped in baking paper. Beet prepared in this way is easy to peel, grate or cut into pieces.

What can we prepare from beet?

Beets can be prepared in many ways. They taste great both for hot and cold salads. They are an excellent addition to dinner in the form of a warm vegetable. You can make them kisic, make marinades, freeze them, and even bake cakes with them. Soups prepared from them (borscht pure, beetroot, Ukrainian borscht) strengthen, enjoy a dark purple color and characteristic sweet taste.

When to eat beets?

Beets store well, are cheap, and are available throughout the year, so you should add them to your menu as often as possible and draw on their valuable properties as much as possible

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