'Researched and written by Ayesha Ijaz, MSc Food Systems student at University of Reading''
Beetroot (red beet or table beet) is one of the root vegetables consumed in the form of salads, pickling. Due to the importance of the presence of nutrients, it is gaining importance in the diet plan. It is considered as a superfood due to its physiological properties. The strong red color of beetroot is due to the presence of a pigment called betacyanins. However, it can grow anywhere and does not require any special attention for development. It is a crop that grows in the milder (cool) season in 16 degrees Celsius temperature. It can usually be harvested after 40 days when it is like a ball.
Nutritional value:
Beetroot contains many important nutrients that play a significant role in a healthy diet. It contains:
ü Water: 88%
ü Proteins: 1.70g / 100g
ü Carbohydrates: 9.56g
ü Fats: 0.17g
ü Dietary fibres: 2.80 g
ü Energy: 43Kcal
ü Calcium: 200mg
ü Phosphorus: 55 mg
ü Vitamin C: 88mg
Health benefits:
Ø Beetroot is considered as one of the most significant antioxidant vegetable due to its nutritional profile. The essential components of it causes reduction in chronic inflammation e.g. heart disease, obesity,liver problems and cancer. According to research, intake of 1glass of beetroot for 2 weeks leads to significant reduction in inflammation and bad cells production.
Ø It also improves the digestive health due to presence of fibre in it. It reduces Inflammatory bowel disease (IBS), colon cancer, constipation etc by feeding the good bacteria in digestive tract.
Ø The nitrates (one of nutrients) is present in the beetroot in high amount and is required for the blood vessel flow. It is very beneficial for the brain and heart health. By improving the flow of blood to the brain, it is a healthier choice for people suffering from dementia and neural problems as it dilates the vessels and makes smoother blood circulation to the brain.
Ø Various essential components of it also play a significant role in fighting cancer.
Ø As a natural and unprocessed source of food and an important source of B vitam in (folic acid) it reduces birth defects in pregnant women.
Recipe:
Beetroot is used mostly in the salad. But there are multiple other ways to intake beetroot.
ü Roasted beetroot: Beetroot can be roast in the oven. By wrapping the aluminium foil around the clean beetroot and placing it in the preheated oven at 400 degree farhenheit. When it becomes soft allow it to cool down before consumption.
ü Pickled: Beetroots can be pickled. First, roast them in the oven. Put the roasted beetroots into the can/jar after it is cooled. Add vinegar, mustard seeds, salt and orange juice. Leave some space at the top of the jar. Seal the lid. Refrigerate as well before eating.
ü Soup: First roast the beetroots into the oven for approximately 45 minutes. Add olive oil (to make it healthy), thyme, fennel, salt, pepper , garlic and onion into a pan. Boil the broth and then simmer it in vinegar, orange juice. Garnish it with fennel pieces and orange zest. Serve it.
ü Hummus: beetroot hummus is prepared by putting steamed beetroots in blender. Add other ingredients like lime zest, lemon juice, garlic, cumin, salt, ground pepper, olive oil and tahini. Blend it properly for 5 minutes. Serve it with pita chips.
Supplychain:
As beetroot doesn’t require special inputs for its growth it is easier to farm it in a sustainable way. Following is the production procedure of beetroot:
Cultivation and Harvesting: Beetroot is predominantly grown in regions like Lincolnshire, Nottinghamshire and Cambridgeshire. Producers such as Beetroot UK and Greens of Soham cultivate beetroot on diverse soil types to optimise yield and quality. Harvesting schedules are managed to provide year-round supply, utilizing storage facilities to maintain freshness.
Processing and Packaging: Post-harvest, beetroot undergoes cleaning, grading and packaging. Companies like Beetroot UK and Greens of Soham handle these processes, supplying various markets including fresh produce, vacuum-packed and bottled beetroot.
Distribution: Processed beetroot is distributed to retailers, food manufacturers and export markets. With advancements in storage and logistics, companies can supply beetroot throughout the year, both domestically and internationally.
Retail and Consumption: Beetroot reaches consumers through supermarkets, local markets, and food service providers. The demand for beetroot has been growing due to its nutritional benefits and versatility in various cuisines.
References:
https://www.webmd.com/diet/health-benefits-beetroot.
https://www.healthline.com/nutrition/benefits-of-beets#anti-cancer
Székely, Dóra & M., Stéger-Máté. (2022). Red Beetroot ( Beta Vulgaris L.). 10.5772/intechopen.106692.
https://justagriculture.in/files/magazine/2021/feb/003%20BEETROOT.pdf.
https://odontoanamaria.com/artigos/beterraba04.pdf.
https://lovebeetroot.co.uk/about-beetroot/
