The beetroot has been known since antiquity. Theophrastus calls it‘τεύτλον μέλαν’ (black beet). The edible part of the beet is the taproot along with a small portion of its leaves. Its leaves are large and have a green with a reddish tint color. The fleshy taproots of the beet can be boiled and eaten as a salad while its leaves are eaten either preserved in vinegar or cooked.


Beets have a high nutritional value. The green leaves are especially rich in calcium, iron and vitamins A and C. It constitutes an exceptional source of folic acid and has a good content of fiber, manganese and potassium. Beetroot fiber has been shown to increase the level of antioxidant enzymes as well as increase the number of white blood cells.The beetroot is one of the richest sources of glutamine, a substance necessary for the health and normal functioning of the gastrointestinal tract. The pigment that gives beets their purplecrimson color, betacyanin,is also a powerful agent for inhibiting the development of certain cancers.

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