Beetroot is the taproot portion of the beet plant, usually known in North America as the best. This fruit is small in size and it can be roasted, or blended into a classic soup or taken as juice. The beetroot is low in fat, full of vitamins and minerals and packed with powerful antioxidants. The beetroot is classified as a vegetable, and both its leaves and roots are all edible. Due to its high sugar content, it converts into sugar when eaten.
The leaves of the beetroot have a bitter taste whereas the round root is sweet. Beetroot can be purple in colour, white or golden. Beetroots are frequently added as an ingredient to salads, soups and can be used as a natural colouring agent. The roots and leaves of beets have plenty medicinal value which includes:
– Improvement of heart health
– Reduces birth defect
– Prevents certain cancers
– Prevents cataracts
– It boost energy
– It prevents strokes
By Maimuna Bagudu
