Beets Have Better Overall Nutrition Than Dirt
Posted by terrepruitt on September 22, 2012
Since I am still busy with my Nia classes and I have my Zumba teaching debut coming up, it really helps to have produce delivered. I know Nia and Zumba instructors that can learn a routine in an afternoon and teach it that night. I am not one of those teachers. It takes me a long time, so something that saves me a trip to the store is awesome. But then I do spend a little time trying to figure out what to do with the new-to-me produce. I also like to look up the nutrition. One thing I didn’t remember when I received my beets is that the beet greens can be eaten. I forgot about my own post Borscht Is Beets and I just chopped them off and threw them away. Now I know. I do have faith that beets have more nutrition than dirt, but I don’t actually know the nutrition value of dirt, so I really am just going off of faith.
As a reminder beets have anti-inflammatory affects along with antioxidant properties. According to World’s Healthiest Food website here are some numbers on a cup of raw beet:
1.00 cup raw
folate 148.24 mcg
manganese 0.45 mg
fiber 3.81 g
potassium 442.00 mg
vitamin C 6.66 mg
tryptophan 0.03 g
magnesium 31.28 mg
iron 1.09 mg
phosphorus 54.40 mg
copper 0.10 mg
The website states that the phytonutrients in beets are called betalains and the longer the beets are cooked, the less there are in the root. They “recommend that you keep beet steaming times to 15 minutes or less, and roasting times under an hour.” So some of the nutritional value is higher the less they are cooked. I had mentioned something similar in my Borscht post.
The paper that comes with the produce I have delivered states that the beets were gold beets. Being unfamiliar with beets I say, “Ok.”, but they were not yellow. They were deep red/purple — as you can see. And I KNOW, I have seen yellow beets before. I had a co-worker who loved beets and she would eat them in all the colors. Maybe the yellow ones aren’t called gold beets and these really were gold beets? I don’t know. The red and yellow pigment in beets lose their “super powers” the more the beets are cooked.
Since I have had my first foray into cooking beets and making something with beets I think I can do it again. I know I just made a salad, but it wasn’t terrible. I think I need to move onto something my husband just loves. In fact when I asked him if he liked beets he said yes and he reminded me that he loves borscht. I forgot he loved borscht and I forgot I posted about it. So I think I will actually purchase some beets and give it a try.
This is exactly one of the reasons I chose to have a produce box delivered. I never would have bought beets — obviously since back in January 2011 I talked about them and STILL haven’t done it. So now it is one of the things I can add to our list of vegetables for us to eat. I have the tendency to buy the same vegetables over and over even though I know variety is good. I just don’t buy it if I don’t know what to do with it. But when it lands on my doorstep, I feel as if I have to find something to do with it. I am so excited to be expanding my produce horizons. I also love that so many people have ideas on what to do with these new-to-me items.
Do any of you like Borscht? Do you have a recipe for it?