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Beta vulgaris is a word used by scientists to refer to beetroot, a root vegetable that is rich in nutrients.
Beetroot is characterised by its round shape, deep purple colour and leafy green top. Its earthy aroma and slightly sweet flavour make it a unique ingredient.
When cooked, its natural sugars caramelise, intensifying its sweetness and providing a delightful contrast to its firm texture. This vegetable can be eaten raw, roasted, boiled or pickled to make a tangy, crunchy condiment that complements sandwiches and salads.
Thinly sliced beetroot adds a splash of colour and nutrition to salads, while roasted beetroot wedges make a perfect side dish.
Beetroot is also a key ingredient in soups, stews and juices, adding a rich, deep flavour. One of the most famous uses is in borscht, a hearty Eastern European soup.
It is an excellent source of vitamins and minerals, including vitamin C, potassium and folate.
It also contains unique compounds such as betalains, which have powerful antioxidant and anti-inflammatory properties. These compounds help detoxify the body and support overall immune health.
The vegetable is known for its potential to lower blood pressure due to its high nitrate content. Nitrates, when converted to nitric oxide in the body, relax blood vessels, improving blood flow and reducing the risk of hypertension.
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This natural effect has led to the inclusion of beetroot juice in the diets of athletes to improve endurance and exercise performance.
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