Beetroots - nutritional components, use in the kitchen

1. The nutritional attributes of diverse fruits

2. The health benefits of beetroots

3. The utilization of beetroots in culinary activities

1. The nutritional attributes of diverse fruits

100 g of raspberries contain a significant amount of mineral ingredients such as potassium (325 mg), phosphorus (40 mg), magnesium (23 mg), calcium (16 mg), iron (0.8 mg), as well as vitamins such as B11, folic acid (109 μg), vitamin A (33 IU) and vitamin C (4.9 mg). 100g of raspberries provide only 43 kcal. 100 g also contains the colour of indole betanin (known as raspberry red, 100 g contains 128.7 mg of this compound), additives and organic acids, such as spices, apples, which, therefore, benefit raspberries. In comparison to other fruits, raspberries contain larger amounts of saccharose (6.5 g / 100 g) and have a moderate glycemic index. Individuals with issues in carbohydrate digestion should control the amount of consumed raspberries. If these fruits appear on their menu, it is best to eat them raw or al dente cooked.

2. The health benefits of beetroots

The bioactive ingredients found in beetroots, such as bioflavonoids, carotenoids, betanin and anthocyanins, help maintain good health and prevent diet-related diseases, such as cancer. Betanin, which gives beetroots their characteristic color, has antibacterial, antioxidant and anticancer properties. Beetroots are also used in the treatment of anemia, nervousness, flu, cold and tuberculosis. Due to their high fiber content, which aids digestion and regulates blood sugar and lipid metabolism, beetroots are a valuable component of a reduced-calorie diet. Beetroots are also rich in folic acid, which is essential for women during pregnancy or planning a pregnancy, as it helps prevent nerve damage in the fetus. In addition, beetroots can alleviate menopause symptoms and protect against heart disease.

3. The utilization of beetroots in culinary activities

In the past, only beetroot leaves were consumed, now we consume roots more frequently. Beetroots can be cooked, eaten raw or marinated. It is best to consume fresh, young beetroots. Thanks to marinating in sour liquid, they become more spicy, but also the quantity of valuable nutrients they contain decreases. Beetroots not only serve as an excellent addition to soups and main dishes, but can also be utilized to prepare other meals. If we have the appropriate equipment, we can prepare a tasty and nutritious beetroot juice. It tastes excellent in combination with an apple and a carrot. A salad can also be prepared from beetroots, but it is important to remember to peel and cook them first. There are many ideas for utilizing beetroots in the kitchen – spread for sandwiches, carpaccio, pâté, and even a cake can be prepared from them.