Tuesday, December 21, 2010 12:05 am, Posted by admin 0

Brief History of Beetroot

Modern varieties of beets are derived from the sea beet, an inedible plant that grows wild along the coasts of Europe, North Africa, and Asia. The garden beet has been cultivated for thousands of years. In ancient Greece, beets were so highly valued that, according to myth, a beet was offered on a silver platter to Apollo at Delphi. Today, beets are grown in many regions of the world. The leading beet-producing regions of the United States are California, Colorado, New Jersey, Ohio, and Texas. The beet is a cool-weather biennial that is cultivated as an annual. Beets are grown from seeds sown in early spring and are ready to harvest 60 to 80 days after planting. Beets are not harmed by frost, but hot weather can toughen the roots. Thus, in regions with hotter summers, they are planted in early fall for winter and spring harvest. Consequently, fresh beets are available all year.

Nutrients in Beetroot

Beet greens are a very good source of calcium, iron, Vitamins A and C. Beetroots are an excellent source of folic acid. They are a very good source of fiber, manganese and potassium. Beet greens and beetroot are a good source of phosphorus, magnesium, iron and vitamin B6. Betacyanin is the pigment that gives beetroot its color, and has powerful antioxidant properties.

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