Beetroot
- Beetroot is a part of the amaranth family (Amaranthaceae), the same family that spinach belongs to.
- The root itself is a round purple red color. This color comes from betalain pigments.
- Most beetroot on sale is round and red, but yellow, white and stripy versions are available.
- The beetroot taste is described as sweet, earthy and tender to eat. It is grown in the ground and is related to turnips, swedes and sugar beet.
- The root of the beetroot changes in color and hardness as it ages. The older the beetroot is the deeper red color it will be and the softer texture it will have.
- They are very low in calories but have the highest sugar content of all vegetables.
- Beetroot contains a significant amount of carbohydrates that provides fuel for energy and prolonged sports activities.
- The beetroot contains vitamin A, C B1, B2, B3, B6, iron, manganese, calcium, copper, phosphorus, sodium, potassium, iodine and boron. It also contains nitrate, and has no cholesterol.
- Betanins – the natural red colorants in beetroot, are used in the food industry to colour a number of other things as well, they help to make the red redder in tomato pastes, various sauces, jams, and even ice cream.
- All parts of the beetroot plant are edible. Beetroot may be eaten raw or processed, such as cooking or pickling