Beet Food Facts
Buy only small or medium size beets. Large beets are usually not very tender.
Do not purchase beets if they look shriveled or flabby. Beets should be firm.
Beets are high in vitamins and minerals. Nutritionally fresh raw beets will always be superior to canned or even fresh cooked beets. Speaking of beet nutrition, here are some of the facts: they are high in folic acid, potassium, calcium and antioxidants (betacyanin, which is what gives beets their rich red color.).
Leafy beet greens are also very nutritious and can be used for juicing, or cooking as you would any other green. In fact the beet tops are more nutritious than the roots. The greens contain significantly more iron, vitamin A, potassium and calcium than the roots.
All greens, beets included, should be used immediately and roots within five to seven days.
Beets should be cooked whole to retain their red color.
In some countries the beet juice, betanin, is processed commercially for coloration in various products.
Beets contain a chemical pigment called betacyanin which gives the beets their reddish color. Some people cannot metabolize this pigment and it may turn their feces and urine a red color for a few days after ingestion.
Sugar beets are approximately 20 percent sucrose by weight, twice the sugar content of standard beets. Approximately 100 pounds of sugar beets are needed to produce five pounds of sugar.
See also:
Good Eats: Beets
