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| Sunday, 10 November 2002 |
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In our continuing series on vegetables, we put the beet root under the spotlight and examine its origins, food value, its natural benefits and curative properties. A juicy root vegetable, the beet root known as 'Beta vulgaris' botanically, is distinguished by its individual flavour and of course its bright colour. There are several varieties of beets. Grouped according to their shapes, they include the flat, short-top shape, the deep oblate to round, globular to oval, half long and long. The beet is believed to be a native of the Mediterranean region of Europe or around West Asia and has been used as a vegetable for the last 2000 years, even early Greeks and Romans. It is now widely distributed in the tropics and is cultivated in several parts of the world, including Sri Lanka. Food Value A good tonic food for health, beet root contains carbohydrates, mainly in the form of sugar, and very little protein and fat. Consumed in a variety of ways, it is widely used in salads, in the preparation of pickles and chutneys, baked like potatoes, or boiled, steamed, stewed and cooked. The fresher the beet, the better the flavour and the quicker they cook. The beet leaves, like all green vegetables should be cooked with a small amount of water for a short time. The beet juice is considered to be one of the best vegetable juices, since it is a rich source of natural sugar. It contains sodium, potassium, phosphorus, calcium, sulphur, chlorine, iodine, iron, copper, Vitamin B1. B2, niacin, B6, C and P. The juice is rich in easily digestible carbohydrates, but the calorie content is low. The protein factors or amino acids are good in both quality and quantity. Natural Benefits and Curative Properties Beets are of great therapeutic value and contain properties that cleanse the kidneys and the bladder. Being rich in alkaline elements, potassium, calcium, magnesium and iron, they are useful in combating acidosis and aid the natural process of elimination. Red beet juice is associated with human blood forming qualities and hence extremely useful in the treatment of anaemia. The high iron content helps regenerate and reactivate the red blood cells, supply fresh oxygen to the body and aids the normal functioning of vesicular breathing. According to Dr. Fritz Keitel of Germany, the juice of the red beet strengthens the body's powers of resistance and has proved to be an excellent remedy for anaemia, especially for children and teenagers where other blood forming remedies have failed. Beet juice is beneficial in the treatment of jaundice, hepatitis, nausea and vomiting due to biliousness, diarrhoea and dysentery. Adding a teaspoonful of lime juice to the beet juice increases its medicinal value and can be given as a liquid food in these conditions. The cellulose content of the beet acts as a bulk residue, increase peristalsis - i.e. wavelike movement - and eases the passage of stool. Its regular use thus prevents habitual constipation. The beet juice, in combination with the juice of carrot and cucumber, is one of the finest cleansing material for kidneys and gall bladder. It is highly beneficial in all disorders relating to there two organs. The water in which beet roots and tops have been boiled is an excellent application for boils, skin inflammation and out break of pimples and pustules. The white beet is better for this purpose. (source - Foods that Heal) |
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