Beetroot is a well loved vegetable especially in Australia. Mostly known in the pickled variety in cans, most people would have also eaten it roasted or in a dip. The most nutritious way to eat beetroot is raw because the betalin pigments that give its amazing colour, are reduced by the cooking process.
Beetroot is a source of carbohydrate and fibre. It is a good source of Vitamin C, Iron and Magnesium. It is an excellent source of Folate and Manganese. Iron needs Vit C present to be absorbed properly so its convenient that beetroot contains both. Manganese is an essential trace mineral that is important to activate many enzymes in the body and aids the absorption of B and C vitamins. Folate is a B vitamin that is widely known as extremely important during pregnancy to prevent birth defects. It is also important for the formation of red blood cells, and for neurological health. Folate also reduces homocysteine levels in the blood (see below).
Beetroot is a source of carbohydrate and fibre. It is a good source of Vitamin C, Iron and Magnesium. It is an excellent source of Folate and Manganese. Iron needs Vit C present to be absorbed properly so its convenient that beetroot contains both. Manganese is an essential trace mineral that is important to activate many enzymes in the body and aids the absorption of B and C vitamins. Folate is a B vitamin that is widely known as extremely important during pregnancy to prevent birth defects. It is also important for the formation of red blood cells, and for neurological health. Folate also reduces homocysteine levels in the blood (see below).
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