Beets, beets or beets, the name is not important. This ingredient native to the Mediterranean area, has been used for years in juices to promote good health but we are sure that there is much more that you do not know about this ingredient. You want to know more?

The fiber present in beets can positively affect intestinal transit and prevent constipation.

Stimulates the activity of the immune system.

In some scientific articles it is mentioned that the potassium content of beets helps to regulate the heart rate and maintain blood pressure.

Beets contain carotenoids, which are promoters of vitamin A, responsible for visual health.

If consumed without the company of another ingredient, it can act as a natural laxative.

Thanks to its content of vitamin B9, vitamin C and iron, the consumption of adequate amounts of beets has been used to help prevent anemia.

The presence of betalains (compound responsible for the characteristic color of beets) gives it antioxidant properties. In addition, it is ideal for the skin since its nutrient content and its properties can help improve the appearance of your face, prevent premature aging, give your skin a natural glow and prevent acne.

It can be an important source of folic acid for pregnant women (consult your doctor).

Some of the components of beets have anti-inflammatory properties, which is why some research has proposed using it in people with diseases that suffer from inflammation pain such as arthritis.

In some cases, consuming beets provides energy and vitality. Beets contain some of the B complex vitamins, which is why it promotes the proper functioning of the nervous system. In some studies it has been shown that the compounds present in beets help the body to stimulate the elimination of toxins and waste substances.

Finally, remember that although beets have many properties, it does not work for everyone in the same way. That is why before consuming it you have to talk to your doctor or nutritionist to advise you on the best way to include it in your diet.

Author: Nerissa Álvarez

Review: Betzabe Guido

References

Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., & Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192-200.

Clifford, T., Howatson, G., West, D. J., & Stevenson, E. J. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7 (4), 2801-2822. García, G. (2012). Foods that help prevent and fight disease. Xlibris.

Robles Gómez, S. E. (2017). Sauce type “Captsup” based on Betabel (Beta vulgaris) for children of preschool age (Doctoral dissertation, School of Nutrition and Food Sciences-Bachelor of Nutrition-UNICACH).