Saturday, July 9, 2011

Beetroot

photo dari bintangbaru.com

wikipedia:
uses:
The usually deep-red roots of beetroot are eaten boiled either as a cooked vegetable, or cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as borscht, is a popular dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.[1]
The green leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach.
Beetroot are a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C, and betaine, which is important for cardiovascular health. It functions by acting with other nutrients to reduce the concentration of homocysteine, a homologue of the naturally occurring amino acid cysteine, which can be harmful to blood vessels and thus contribute to the development of heart disease, stroke, and peripheral vascular disease. Betaine functions in conjunction with S-adenosylmethionine, folic acid, and vitamins B6 and B12 to carry out this function.[2]
Additionally, several preliminary studies on both rats and humans have shown betaine may protect against liver disease, particularly the build up of fatty deposits in the liver caused by alcohol abuse, protein deficiency, or diabetes, among other causes. The nutrient also helps individuals with hypochlorhydria, a condition causing abnormally low levels of stomach acid, by increasing stomach acidity.[2]
Beetroot juice has been shown to lower blood pressure and thus help prevent cardiovascular problems. Research published in the American Heart Association journal Hypertension showed drinking 500 ml of beetroot juice led to a reduction in blood pressure within one hour. The reduction was more pronounced after three to four hours, and was measurable up to 24 hours after drinking the juice. The effect is attributed to the high nitrate content of the beetroot. The study correlated high nitrate concentrations in the blood following ingestion of the beetroot juice and the drop in blood pressure. Dietary nitrate, such as that found in the beetroot, is thought to be a source for the biological messenger nitric oxide, which is used by the endothelium to signal smooth muscle, triggering it to relax. This induces vasodilation and increased blood flow.[3]
Other studies have found the positive effects beetroot juice can have on human exercise and performances. In studies conducted by the Exeter University, scientists found cyclists who drank a half-litre of beetroot juice several hours before setting off were able to ride up to 20 per cent longer than those who drank a placebo blackcurrant juice. [4]
Betanin, obtained from the roots, is used industrially as red food colourants, e.g. to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets and breakfast cereals.[1] Within older bulbs of beetroot, the colour is a deep crimson and the flesh is much softer. Beetroot dye may also be used in ink.
Betanin is not broken down in the body, and in higher concentration can temporarily cause urine (termed beeturia) and stool to assume a reddish color. This effect can cause distress and concern due to the visual similarity to bloody stools or urine, but is completely harmless and will subside once the food is out of the system.
It is a rich source of the element boron. Field Marshal Montgomery is reputed to have exhorted his troops to 'take favours in the beetroot fields', a euphemism for visiting prostitutes.[5] From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.[6]
Beetroots, cooked
Nutritional value per 100 g (3.5 oz)
Energy 180 kJ (43 kcal)
Carbohydrates 9.96 g
- Sugars 7.96 g
- Dietary fiber 2.0 g
Fat .18 g
Protein 1.68 g
Vitamin A equiv. 2 μg (0%)
Thiamine (Vit. B1) .031 mg (2%)
Riboflavin (Vit. B2) .027 mg (2%)
Niacin (Vit. B3) .331 mg (2%)
Pantothenic acid (B5) .145 mg (3%)
Vitamin B6 .067 mg (5%)
Folate (Vit. B9) 80 μg (20%)
Vitamin C 3.6 mg (6%)
Calcium 16 mg (2%)
Iron .79 mg (6%)
Magnesium 23 mg (6%)
Phosphorus 38 mg (5%)
Potassium 305 mg (6%)
Sodium 77 mg (3%)
Zinc .35 mg (3%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

bintangbaru.com:
Containing the powerful antioxidant betacyanin, which gives beetroot its deep red hue, this vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Also contains silica, vital for healthy skin, fingernails, ligaments, tendons and bones. Beet is believed to be native of the Mediterranean region of Europe and probably Western Asia. It has been used as a vegetable for the last 2000 years, even by early Greeks and Romans. It was so appreciated by ancients that it was offered on silver to Apollo in his temple at Delphi.
Beetroot contains sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Each capsule provides approximately 1-2mg of elemental iron.
Benefits and Features of Beetroot :
  • Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red colour
  • Extract is a natural source of vitamins and minerals
  • Beetroot is used traditionally as a blood building food
  • Beetroot may aid the natural process of elimination and support detoxification processes
  • Beetroot has liver, spleen, gall bladder and kidney cleansing properties
  • Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron
  • Each capsule provides approximately 1-2mg of elemental iron
  • The iron contained in beetroot is organic and non-irritating and will not cause constipation
    Beetroot is useful in acidosis due to it being rich in alkaline elements
  • Vacuum packed to enhance stability and shelf life
  • Suitable for vegetarians and vegans

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