Disadvantages of Beets
Despite the health benefits of beets, and good taste, there are some disadvantages of beets – especially red beets – that keep people away.
- Staining is the best known of the disadvantages. The red and purple pigments tend to easily stain clothes and some surfaces.
- Preparation: to prepare fresh beets, typically you need to peel, and cut the raw beets, and then cook long enough to soften.
- Beeturia: passing of red or pink urine or feces after eating beets, caused by pigments such as betanin. This affects about 20% of adults.
- Not advisable for those suffering from kidney stones due to high concentration of oxalates.
Nutrition Content of Beets
Beets are particularly good sources of folate, potassium, and also are high in some flavonoids, such as 4 mg of the flavone luteolin in a 3.5 ounce serving. Read my article on the health benefits of flavonoids for more on flavones.
Nutritional value of BeetrootServing Size: 3/4 cup uncooked (100Â g – 3.5Â oz) |
||
|---|---|---|
| Calories | 43 | |
| % Daily Value* | ||
| Fat | 0.17 g | 0% |
| Cholesterol | Less than 5 mg | 0% |
| Sodium | 78 mg | 4% |
| Potassium | 325 mg | 7% |
| Total Carbohydrate | 9.56 g | 3% |
| Dietary fiber | 2.8 g | 11% |
| Total Sugars | 6.76 g | 17% |
| Protein | 1.6 g | 3% |
Vitamins |
||
| Vitamin A | 2 μg | 0% |
| Thiamine (B1) | 0.03 mg | 3% |
| Riboflavin (B2) | 0.04 mg | 3% |
| Niacin (B3) | 0.33 mg | 2% |
| Pantothenic acid (B5) | 0.16 mg | 3% |
| Vitamin B6 | 0.07 mg | 5% |
| Folate (B9) | 109 μg | 27% |
| Vitamin C | 4.9 mg | 6% |
Minerals |
||
| Calcium | 16 mg | 2% |
| Iron | 0.8 mg | 5% |
| Magnesium | 23 mg | 6% |
| Manganese | 0.3 mg | 16% |
| Phosphorus | 40 mg | 6% |
| Zinc | 0.35 mg | 4% |
| Â * The % Daily Values (DV) are based on a 2,000 calorie diet and tells you how much a nutrient in a serving of food contributes to a daily diet. Your daily values may be higher or lower depending on your nutritional needs. | ||
Good information, I usually throw away the greens but it seems (and is!) such a waste of this nutritional plant. Will find a use for the greens too!
Some call them “gateway greens” as a surprisingly tasty intro to greens like spinach, for people (kids too) who think they wouldn’t like leafy green vegetables.
Chop stems as celery or Swiss chard. Sautee with chopped onions and garlic in s skillet or work with evoo and chop the leaves rinse and sweat in skillet placing cover. Season to taste with fresh ground pepper and salt to taste. Note: I do not salt Swiss chard.. beet leaves have a sweeter taste.
Chop stems as celery or Swiss chard. Sautee with chopped onions and garlic in s skillet or work with evoo and chop the leaves rinse and sweat in skillet placing cover. Season to taste with fresh ground pepper and salt to taste. Note: I do not salt Swiss chard.. beet leaves have a sweeter taste.
Pingback: Benefits of Flavonoids - Are They Real? - Benefits Of
Pingback: Benefits of Coffee - Are They Fact or Fiction?
Pingback: Benefits of Coffee - Are They Fact or Fiction?