With a sweet taste, Beetroot has a high concentration of carbohydrates and great nutritional value, even in its leaves. The root is used in cooking and can be consumed in natura, or in the form of soups, juices, preserves, among other options.
A study done by the American Hypertension Association looked at men and women with systolic blood pressure between 140 to 159mm Hg who were not taking blood pressure medication and had no medical complications. They ingested a glass of root juice daily, with a small amount of nitrate (a substance found in beets) and had their blood pressure monitored for 24 hours.
According to the research, participants showed a reduction in blood pressure. Nutritionist Cyntia Bassi, from Hospital e Maternidade São Cristóvão, clarifies doubts about the nutritional properties of beets:
Cor – Its purplish red color is the result of the pigmentation of a substance called betalaine, which is a great natural antioxidant, acting against cell aging and reducing the risk of some types of cancer.
Beetroot is rich in vitamin A which helps the proper functioning of vision, B vitamins that are important for the immune system, including folic acid, which is related to good fetal formation, and vitamin C, which has an antioxidant action and beneficial action on the immune system.
Energy – The nutritionist says that even though it is a source of sugar, beetroot should not be removed from the diet of diabetics, but adapted into a healthy diet, because it is rich in fiber that helps with glycemic control.
Some studies indicate that beetroot has a significant amount of nitrates, a substance used by the industry as a food preservative, whose metabolites and reaction products have an adverse effect on health.
But some positive effects are also being linked to nitrate. “In the body, it is transformed into nitric oxide and can be an important aid in the diet of athletes, especially when ingested in the form of juice, as its interaction with the antioxidants present in the beet potentiate the use of nutrients by the muscle, making it a great source of energy”, explains Cyntia.
Hypertension – The substance present in beets increases the dilation of blood vessels, with consequent improvement in blood flow and oxygen passage. For this reason, some studies have shown that this effect reduces the risk of diseases such as stroke and dementia, and has recently been identified as an important factor in reducing hypertension.
“Other nutrients found in beets can have a positive effect on lowering blood pressure, such as potassium, which must be in balance with intracellular sodium, and folic acid, which has a protective action on blood vessels, improving the flexibility of the vessels,” clarifies the nutritionist.
To acquire a quality vegetable, check that the beet is free of cracks and stains, with an intense color and in a small or medium size, this care guarantees better preservation of nutrients, more flavor and softness. “To prepare the juice and take advantage of its benefits, just blend a large beet, peeled and chopped, with the juice of four oranges in a blender, strain and drink afterwards. The juice guarantees the consumption of nutrients from the beet”, concludes the professional.
With a sweet taste, Beetroot has a high concentration of carbohydrates and great nutritional value, even in its leaves. The root is used in cooking and can be consumed in natura, or in the form of soups, juices, preserves, among other options.
A study done by the American Hypertension Association looked at men and women with systolic blood pressure between 140 to 159mm Hg who were not taking blood pressure medication and had no medical complications. They ingested a glass of root juice daily, with a small amount of nitrate (a substance found in beets) and had their blood pressure monitored for 24 hours.
According to the research, participants showed a reduction in blood pressure. Nutritionist Cyntia Bassi, from Hospital e Maternidade São Cristóvão, clarifies doubts about the nutritional properties of beets:
Cor – Its purplish red color is the result of the pigmentation of a substance called betalaine, which is a great natural antioxidant, acting against cell aging and reducing the risk of some types of cancer.
Beetroot is rich in vitamin A which helps the proper functioning of vision, B vitamins that are important for the immune system, including folic acid, which is related to good fetal formation, and vitamin C, which has an antioxidant action and beneficial action on the immune system.
Energy – The nutritionist says that even though it is a source of sugar, beetroot should not be removed from the diet of diabetics, but adapted into a healthy diet, because it is rich in fiber that helps with glycemic control.
Some studies indicate that beetroot has a significant amount of nitrates, a substance used by the industry as a food preservative, whose metabolites and reaction products have an adverse effect on health.
But some positive effects are also being linked to nitrate. “In the body, it is transformed into nitric oxide and can be an important aid in the diet of athletes, especially when ingested in the form of juice, as its interaction with the antioxidants present in the beet potentiate the use of nutrients by the muscle, making it a great source of energy”, explains Cyntia.
Hypertension – The substance present in beets increases the dilation of blood vessels, with consequent improvement in blood flow and oxygen passage. For this reason, some studies have shown that this effect reduces the risk of diseases such as stroke and dementia, and has recently been identified as an important factor in reducing hypertension.
“Other nutrients found in beets can have a positive effect on lowering blood pressure, such as potassium, which must be in balance with intracellular sodium, and folic acid, which has a protective action on blood vessels, improving the flexibility of the vessels,” clarifies the nutritionist.
To acquire a quality vegetable, check that the beet is free of cracks and stains, with an intense color and in a small or medium size, this care guarantees better preservation of nutrients, more flavor and softness. “To prepare the juice and take advantage of its benefits, just blend a large beet, peeled and chopped, with the juice of four oranges in a blender, strain and drink afterwards. The juice guarantees the consumption of nutrients from the beet”, concludes the professional.
