Scientific Name: Beta vulgaris
Beetroots (Beta vulgaris) are native to North America and often grown in Eurasian countries. Raw beetroots have a crunchy texture that turns soft and buttery when they are cooked. There are two characteristic colors: crimson and purple. Beetroots are popular root vegetables used in many cuisines throughout the world. They contain essential vitamins and minerals, including antioxidants that protect the cells against free radical damage.
Beetroots are a great source of folate (vitamin B9). An amount of 100 g of beetroot contains 109 mg of folate, which provides up to 27% daily value (DV). Folate has many important functions in the body. It helps with tissue growth and cell function, muscle building, and hemoglobin formation. Pregnant women should supplement their diet with folate to reduce the risk of birth defects. Folate also plays a role in keeping blood vessels healthy and reducing the risk of heart disease and stroke.
Beetroots are high in dietary fiber (10% DV), which improves digestion and reduces the risk of constipation. They are delicious root vegetables with many health-promoting substances. Beetroots can be used in a variety of ways, such as added raw to salads, juiced, stewed, etc.