Traditional red round beets.
Foods belonging to the chenopod family — including beets, chard, spinach and quinoa — continue to show an increasing number of health benefits not readily available from other food families.
Beet roots have always been included in the most recommended vegetables list, although they are in the “use sparingly” category because of their high carbohydrate levels.
Although beets have the highest sugar content of all vegetables, most people can safely eat beet roots a few times a week (and their greens in unlimited quantities), enjoying not only their sweet, earthy flavor but also their powerhouse nutrients that may improve your health in the following ways.
- Lower Blood Pressure
- Boost Stamina
- Fight Inflammation
- Anti-Cancer Properties
- Rich in Valuable Nutrients and Fiber
- Detoxification Support
Eat Your Beet Greens Too
If you simply throw away the green leafy tops to your beets, you’re doing yourself a disservice, as these are among the healthiest part of the plant.
Besides containing important nutrients like protein, phosphorus, zinc, fiber, vitamin B6, magnesium, potassium, copper, and manganese, beet greens also supply significant amounts of vitamin A, vitamin C, calcium, and iron.
Beet greens actually have even more iron than spinach (another leafy green in the same botanical family) as well as a higher nutritional value overall than the beetroot itself. For more details, read “What Are Beet Greens Good For?” You may be surprised to learn, for instance, that research shows beet greens may:
- Help ward off osteoporosis by boosting bone strength
- Fight Alzheimer’s disease
- Strengthen your immune system by stimulating the production of antibodies and white blood cells
If you’ve never tried beet greens before, don’t let them intimidate you. They can be added raw to vegetable juice or sautéed lightly right along with other greens like spinach and Swiss chard.