What is the nutritional value of beet?
The nutritional value of beet consists in their concentration of folate, vitamin C and minerals of potassium and manganese. They have a low calorie content and contain a small amount of protein. Most calories in the roots of beet come from carbohydrates. Fresh beets can sometimes be purchased with connected greenery, otherwise green can be purchased separately. While the nutritional value of beet is somewhat low, green beets contain a large number of different vitamins and minerals. One half of the cup is about 3 ounces (85 g). The same portion can also contribute to the daily need for vitamin C because it provides about 5 percent of the RDA for this vitamin. Person of boiled beet also contains traces of other vitamins B and a small amount of vitamin A.
The nutritional value of beet also includes a large amount of certain minerals, albeit in a limited range. They are a very good source of manganese and a good source of potassium. Beets also contain minerals of iron and magnesium in decent quantities. Cutting beets to slices and steaming rather than their cooking for all the cooking time and can after them afterpower to keep more nutrients.
Because they are mainly made of water, the nutritional value of beet does not include many calories. The belt portion has only about 40 calories. This portion does not have fat and about 1 g of protein, almost all calories from carbohydrates. Person of this size provides almost 10 percent of the RDA for the thread.
If fresh, the nutritional value of beet can be supplemented by cooking green or fresh in salads. Beet Greens are a very good source of vitamins A, C and K. They also contain certain vitamins E and B, Especially B2. The beets have a high content of minerals, especially potassium, and are a good source of calcium; 2.5 ounces (72 g) of cooked green provides about 20 percent of the RDA for potassium and 10 percent of the calcium.
It is believed that beets are related to spinach and in fact the same plant is botanically as the Swiss chard. Unlike chard, beets were cultivated for theirroots. The Greens have a nutritional value similar to spinach and chard and can be prepared similarly.