- Beetroot - Wikipedia
Beetroot or beet[a] is the taproot portion of a Beta vulgaris subsp vulgaris plant in the Conditiva Group [1] The plant is a root vegetable also known as the table beet, garden beet, or dinner beet, or else categorized by color as red beet or golden beet Its leaves constitute a leaf vegetable called beet greens It is native to the Azores, Western Europe to the Mediterranean and India [2
- 9 Impressive Health Benefits of Beets
Beetroots are a vibrantly colored, delicious, and nutritious vegetable with many health benefits Here are 9 beet benefits, backed by science
- Beet - Uses, Side Effects, and More - WebMD
Overview Beet (Beta vulgaris) is a flowering plant Beet root and beet leaves are eaten as a vegetable and also used as medicine Beet contains chemicals that might reduce swelling and
- What Happens to Your Body When You Eat Beets Regularly
Beet greens: The greens of beets are edible, too, so don't throw them out Like other dark, leafy green vegetables, beet greens contain nitrates and are high in beta-carotene, lutein, and zeaxanthin
- 5 Health Benefits of Beets
If you’re looking for something that’s low in calories but high in nutrients, look no further than the humble beet Adding beets into your salads, soups and other daily meals can be a good way
- Why Beets Are Good for You: Raw, Roasted, or Juiced
The humble beet, when steamed, boiled, roasted, pickled, borscht’d—but especially served raw—is nutritious and offers many health benefits Beets may stain your cutting board—and your fingers—but they might also save your heart, sharpen your brain, and get you through leg day
- Just Beet It
Beetroots and beet greens are nutritious, flavorful, vibrant, and versatile Since ancient times, the beet has been used as a healing food, treating blood disorders, bad breath, coughs, constipation, fevers, skin disorders wounds, and as an aphrodisiac
- How to Eat Beets the Right Way, From Pickles and Dips to Salads
We're beet fans and want you to know they deserve more attention Each variety, from red to gold to Chioggia, is earthy and sweet, with slightly bitter green tops that can be cooked and enjoyed as well
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