Beetroot
Beetroot
Beetroot (/'bi:tru:t/), also known as the table beet, garden beet, red beet, or simply beet, is a plant species in the Amaranthaceae family. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves.
Etymology
The term "beetroot" is derived from the Latin word beta, which was borrowed into Old English as bēte. The use of the word "root" when referring to the beet plant as a whole is a direct reference to the plant's edible underground part.
Description
Beetroot plants have a round or oblong root that is often dark red, purple, or golden in color. The plant's leaves are also edible and are usually green, with red or purple veins.
Nutritional Value
Beetroot is rich in essential nutrients like vitamin C, fiber, and essential minerals like potassium and manganese. The beetroot is also a good source of folate.
Health Benefits
Beetroot has been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance.
Culinary Uses
Beetroot can be eaten raw, cooked, or pickled. Its earthy flavor and vibrant color make it a popular ingredient in salads, soups, and side dishes.
Related Terms
External links
- Medical encyclopedia article on Beetroot
- Wikipedia's article - Beetroot
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