The underestimated superfood for blood, circulation and digestion
- Vitamin donor beetroot
- Good for blood and circulation
- Digestion benefits from beetroot
Beetroot could be one of the most underestimated superfoods: The tuber tastes a bit earthy, and when it is pickled, a sour taste is added. That’s why children, but also many adults, often grimace when they hear beetroot. “But that’s a real shame, because beetroot isn’t the only thing very healthy, When prepared correctly, it also tastes very tasty,” says Klaus-Wilfried Meyer from the Association of German Chefs in Frankfurt. It is too often underestimated.
Beetroot for health: superfood for your blood
Beetroot has been around for a long time. “It has been known for around 6,000 years,” explains cookbook author Tanja Dusy from Munich. The round, fist-sized tuber probably comes from North Africa and was spread throughout Europe by the Romans. “That’s where its name comes from,” explains Dusy. “Beta” means “turnip” in Latin. That’s why it is called Beetroot often too Red beet.
This tuber was already there centuries ago valuable vegetables with special healing properties known. According to home economics master Inge Hebrank from the German Housewives Association in Sindelfingen, for example, in the Middle Ages it was believed that beetroot was good for the blood because of its red color. This has now been scientifically proven: beetroot contains plenty Folic acid, which is responsible for the formation of red blood cells is. According to Dusy, 200 grams of beetroot cover 50 percent of the daily folic acid requirement.
In addition, the beetroot also contains many other important substances such as Calcium, potassium, magnesium, iodine, sodium and vitamin C. “The dye also strengthens betanin, “The reason why the beetroot turns red is the immune system,” says Dusy. The tuber helps a lot, especially in the cold months good against colds and flu-like infections. “In addition, beetroot contains substances that… catch free radicals and therefore as Protection against cancer apply.”
Prepare a delicious salad with beetroot
Beetroot: Good for blood pressure and digestion
Koch Meyer, who works as a nutritionist, cites other advantages: “It stimulates them Digestion and liver activity on, acts detoxifying and lowers blood pressure.” In fact, British scientists recently demonstrated that just half a liter of beetroot juice a day significantly lowers blood pressure. Experts agree on the positive effects of beetroot on the body – but the tuber can also be used with the Cancer prevention help? We addressed this question in a separate article.
Amazon tip: Beetroot juice from Rabenhorst – healthy and delicious
The Preparation options This extremely healthy tuber is diverse. Raw, for example, it goes well with herring salad or one Raw vegetable saladt made from apples, nuts, fresh herbs and oil, says author Dusy. “Beetroot is indispensable in the Russian specialty soup borsch”, adds housekeeping master Hebrank. To do this, beetroot is grated into small pieces and lightly sautéed. “Together with beef, white cabbage and sour cream, it will be a great thing.” What is typical for this red soup is that it is cooked for a long time at low heat so that the flavor of the individual ingredients can develop well. Finally, the borscht is refined with a little sour cream or fresh herbs such as dill and parsley.
Beetroot can also be used boiled, steamed or baked in the oven recommends Dusy. “For example, you can place them unpeeled in boiling salted water and cover and simmer them for 30 to 45 minutes, depending on their size.” Once the tuber is soft, the skin is removed like a jacket potato and the turnip is eaten with salt, pepper, butter or oil. “If you like, you can mix it with sour cream and onion and puree everything,” says Dusy. “This goes great as a side dish with fish.” Beetroot also tastes good with meat: “For example, I like it when it is diced and tossed in a pan with melted butter and thyme.” This gives the beetroot a great aroma.
Be careful when preparing beetroot
Beetroot stains a lot during preparation, That’s why you have to keep a few things in mind. “It’s always best to pull Gloves when handling beetroot,” advises Klaus-Wilfried Meyer from the Association of German Chefs.
If you get stains on your hands, lemon juice can help. Splashes on white textiles should be removed as quickly as possible hot water and soap be removed. But don’t worry: you can also handle beetroot with your bare hands. After Wash your hands a few times the red dye is gone again.
“But above all you have to know that beetroot too loses its dye when cut, So it literally bleeds out,” says Meyer. That’s why the tuber should only be scrubbed well and not peeled before it is cooked. “In addition, the root is not cut off, just twisted.” If the beet is then in boiling water, it shouldn’t be allowed to be pricked – otherwise it will bleed out too.
Cooking tip: Always cook beetroot with the skin on
Beetroot is available all year round, but in our latitudes it is mainly in winter eaten. The beetroot season begins in autumn, at the end of September, and runs until spring. “When buying fresh vegetables, you have to make sure that the fruits have grown evenly and are undamaged,” says Gabriele Kaufmann from the consumer protection, nutrition and agriculture information service. If there is still some green on the beetroot, it should be crunchy and not limp.
Delicious recipes with beetroot
“Beetroot lasts about a week in the fridge, However, it should not be stored above two degrees, otherwise it will quickly become wrinkled,” says the nutritionist. Beetroot should not be stored with vegetables or fruits that contain ethylene, as this accelerates the aging process. “These are, for example, tomatoes, Apples or bananas,” says Kaufmann.
Even if the beetroot season is over, you can still buy the beetroot here – pre-cooked and vacuum-packed. Whether you want to do this or would rather wait for the fresh beetroot at the start of the next season is of course up to you.
For further reading: Sprouted potatoes: How toxic is solanine
Thalia book tip: Anti-inflammatory cuisine – finally healthy & fit with an alkaline diet
Preview image: © Diana Taliun/AdobeStock
Ethel Purdy – Medical Blogger & Pharmacist
Bridging the world of wellness and science, Ethel Purdy is a professional voice in healthcare with a passion for sharing knowledge. At 36, she stands at the confluence of medical expertise and the written word, holding a pharmacy degree acquired under the rigorous education systems of Germany and Estonia.
Her pursuit of medicine was fueled by a desire to understand the intricacies of human health and to contribute to the community’s understanding of it. Transitioning seamlessly into the realm of blogging, Ethel has found a platform to demystify complex medical concepts for the everyday reader.
Ethel’s commitment to the world of medicine extends beyond her professional life into a personal commitment to health and wellness. Her hobbies reflect this dedication, often involving research on the latest medical advances, participating in wellness communities, and exploring the vast and varied dimensions of health.
Join Ethel as she distills her pharmaceutical knowledge into accessible wisdom, fostering an environment where science meets lifestyle and everyone is invited to learn. Whether you’re looking for insights into the latest health trends or trustworthy medical advice, Ethel’s blog is your gateway to the nexus of healthcare and daily living.
