The beetroot is the taproot portion of a beet plant. It is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens)
Usually the deep purple roots of beetroot are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. In Indian cuisine, chopped, cooked, spiced beet is a common side dish. The green, leafy portion of the beet is also edible. The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach. Those greens selected should be from bulbs that are unmarked, instead of those with overly limp leaves or wrinkled skins, both of which are signs of dehydration.
Beetroot can be boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad. Pickled beets are a traditional food in many countries.
Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat. In a 100-gram amount providing 43 calories, raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content.
Price of product : Working
Product origin : Sri Lanka
Key Specifications/Special Features
Helps lower blood pressure
Boosts Your stamina
Anti-Cancer properties
Supports your liver
Rich in valuable nutrients and fiber
Can improve athletic performance
Improves digestive health
Supports brain health
Helps you lose weight
Delicious and easy to include in your diet
Harmonization System (HS) Code : 0706
Minimum Order Size : 1 Ton
Packaging details : 10/ 15/ 25 / 50 kg
