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Beetroot (Beta vulgaris), or red rose, is a plant of the Amaranthidae family, formerly known as Chinopodiode.
Beetroot is eaten both raw and cooked, whole. Its raw root is hard, while cooked it is softer. Used in salads. Due to its high sugar content, about 16-20% is used as a source of sugar in temperate climates. Also, its leaves are edible and can be used instead of spinach, but raw leaves can leave a bitter taste in the mouth.
Beets are rich in carbohydrates, nitrates, magnesium, iron, potassium, sodium, vitamin C and folic acid. Their bright red color is due to the presence of bulgaxanthin. According to research from the University of Exeter, beets improve endurance by 16% and their juice helps reduce blood pressure. The magnesium they contain helps absorb calcium. Beets also have laxative properties.
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