Beets

Beets are highly nutritious and acardiovascular healtha friendly root vegetables. Certain unique pigment antioxidants in this root as well as in its top-greens have found to offer protection against coronary artery disease and stroke; lower cholesterol levels within the body, and have anti-aging effects.

Botanically, this tuberous root vegetable belongs in the amarathaceae family, in the beta genus. Swiss chard is another member in the beta genus grown for its edible leaves.

Beet greens contain an abundance of chlorophyll, vitamin a and c. It also has a high mineral content, being especially rich in calcium and potassium. Beets contain fiber, vitamins c and k. Also rich in folate, which we all know as folic acid, a natural substance which aids in preventing certain birth defects and heart disease.

The betaine in beet juice stimulates the function of the liver cells and protects the liver and bile ducts. Beets are an excellent way to detoxify the blood and renew it with minerals and natural sugars. It helps reconstitute the blood, bringing important sustenance to the brain, heart, lungs, liver and kidneys. For all the women out there did you know that beet juice helps alleviate menstrual disturbances and menopausal symptoms. And there is more, its a powerful kidney and blood cleanser. So stop worrying about its sugar content, its natural sugars.

Beets are small herbaceous plants with broad dark-green leaves. Its underground taproot matures in 50-60 days of sowing and weighs about 100 to 150 g. If not harvested at the right time, it keeps growing in size to more than a pound and may develop surface cracks, lose taste and become unappetizing because of excess fiber content. Different cultivars exist; red, orange-yellow and white verities. The unique crimson-red color of red beet is due to betalain pigments, such as betanin and betacyanin.

Yellow varieties are rich in b-xanthin pigment. The root and its top tender greens have been in use for human consumption. Choggia beet or candy cane variety has alternative red and white concentric whorls.

Garden beet is very low in calories (provide only 45 kcal/100 g), and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

The root is rich source of phytochemical compound, glycine betaine. Betaine has the property of lowering homocysteine levels within the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which, otherwise, can be harmful to blood vessels. High levels of homocysteine in the blood result in the development of coronary heart disease (chd), stroke and peripheral vascular diseases.

Raw beets are an excellent source of folates. It contains about 109 ag/100 g of this vitamin (provides 27% of rda). However, extensive cooking may significantly deplete its level in food. Folates are necessary for dna synthesis within the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.

Fresh tubers contain small amounts of vitamin-c; however, its top greens are rather excellent sources of this vitamin. 100 g of beet greens provide 30 mg or 50% of rda. Vitamin c is one of the powerful natural antioxidants, which helps the human body scavenge deleterious free radicals one of the reasons for cancer development.

Additionally, the top greens are an excellent source of carotenoids, flavonoid anti-oxidants, and vitamin a; contain these compounds several times more than that of in the roots. Vitamin a is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.

The root is also rich source of b-complex vitamins such as niacin (b-3), pantothenic acid (b-5), pyridoxine (b-6) and minerals such as iron, manganese, copper, and magnesium.

Further, the root compose of moderate levels of potassium. 100 g fresh root hold 325 mg or 7% of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of sodium.

There are two sorts, the white and red beets. The common white beet has many leaves next the ground, somewhat large, and of a whitish green colour. The stalk is great, strong, and ribbed, bearing many leaves, almost to the very top of it. The flowers grow in very long tufts, small at the end, and turning down their heads, which are small greenish yellow buds, giving cornered prickly seeds. The root is great, long and hard.

The common red beet differs not from the white, only it is less. The leaves are differently red, some only with red stalks or veins; some of a fresh red, and others of a dark red. The root is a deep red, spongy, and eaten when boiled either alone or mixed with salad.

The juice of the root is a remedy for the headache, and toothache, when the jaw is affected, snuffed up the nose to promote sneezing. The white beet opens and cleanses the bowels, and promotes digestion, and it is a good diuretic.

The juice removes obstructions of the liver and spleen, and is good for affections of the brain. Being applied to the temples, it stops inflammations in the eyes. Mixed with oil and a little alum, it is good for burns, and st. Anthony's fire.

The juice from beats is good for all weals, blisters, and blains in the skin; and made into a poultice, it is good for chilblains. The decoction with some vinegar, heals the itch, if bathed therewith, and cleanseth the head from dandruff, scurf, and dry scabs, and is excellent for running sores, ulcers, and cankers in the head, legs, or other parts, and for baldness.

The red beet root stays the bloody flux, women's courses, and the whites, and is a remedy for the yellow jaundice.