There is hardly a healthier vegetables than beets, and when you cook along with the leaves, it will be even healthier!
Beetroot has characteristic red color and strong anticancer properties from anthocyanins. Also beetroot contains betaine having excellent anti-inflammatory properties, and keeps the heart. Contains many minerals and vitamins B1, B2, B12, C, from lead, magnesium, iodine and many more.
Beetroot regulates blood circulation, cholesterol levels and cures the liver. It’s great to fight anemia, but also in the fight against aging.
It has a high proportion of antioxidants, cellulose and pectin, which is great for digestion. All athletes are encouraged consumption of beetroot as strength and durability of the organism.
How to eat them? Raw, squeezed, boiled, baked – how do you prefer! Do not throw the leaves cook it together as it is incredibly rich in potassium, but the latest research says that eating foods with a high proportion of potassium, in addition to reducing the sodium intake lowers the risk of heart disease by as much as 21 percent.