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25:1High Quality red beet root extract powder
2016-10-31
The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the adult leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration. The domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot.
A traditional Pennsylvania Dutch dish is pickled beet egg. Hard-boiled eggs are refrigerated in the liquid left over from pickling beets and allowed to marinate until the eggs turn a deep pink-red colour.
In Poland and Ukraine, beet is combined with horseradish to form popular ćwikła, which is traditionally used with cold cuts and sandwiches, but often also added to a meal consisting of meat and potatoes. The same in Serbia where the popular cvekla is used as winter salad, seasoned with salt and vinegar, with meat dishes. As an addition to horseradish it is also used to produce the "red" variety of chrain, a popular condiment in Ashkenazi Jewish, Polish, Russian and Ukrainian cuisine.
Popular in Australian hamburgers, a slice of pickled beetroot is combined with fried egg and sometimes pineapple (as well as the usual beef patty, barbecue sauce and salad) to make an Aussie burger.
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings. Betanins, obtained from the roots, are used industrially as red food colourants, eg to intensify the colour of tomato paste, sauces, desserts, jams and jellies, ice cream, sweets, and breakfast cereals.
Beetroot can also be used to make wine.
Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was symptomatic of eating only beets.
Per 100 gram serving providing 43 calories, beetroot is an excellent source (20% of the Daily Value, DV) of folate and a good source (14% DV) of manganese, with other nutrients in low amounts (see table displayed at right) .
In preliminary research, beetroot juice reduced blood pressure in hypertensive individuals and so may have an effect on mechanisms of cardiovascular disease.
Beets contain betaines which may function to reduce the concentration of homocysteine, a homolog of the naturally occurring amino acid cysteine. High circulating levels of homocysteine may be harmful to blood vessels and thus contribute to the development of cardiovascular disease. This hypothesis is controversial as it has not yet been established whether homocysteine itself is harmful or is just an indicator of increased risk for cardiovascular disease.