Beetroot, also known as beet, is a root vegetable that can be described by its physical appearance, nutritional content, and uses:
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Physical appearanceBeetroot is a taproot with a globular or long, tapered shape. The skin and flesh are usually a dark purplish red color, but can also be nearly white or orange. Beetroots should be firm, smooth, and unblemished.
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Nutritional contentBeetroot is 88% water and contains 10% carbohydrates, about 2% protein, and a small amount of fat. It is a good source of folate (vitamin B9), manganese, and potassium.
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UsesBeetroot can be eaten raw, roasted, steamed, or boiled. It can also be canned, pickled, spiced, or served in a sweet-and-sour sauce. Beetroot juice is sometimes used to supplement exercise.
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Other factsThe botanical name for beetroot is Beta vulgaris, which comes from the Celtic word bett meaning “red”. Beetroot is believed to be native to the Mediterranean area of Europe and North Africa and North America.
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