Root Awakening: How to Beet the Diet Blues with Style and Substance

Image Source: Times Of India

Beetroots, the ruby-red superfood, are making waves for their remarkable health benefits and kitchen versatility. Raw or cooked, though, which is best? The experts have their say, and the answer depends on what you need and what you prefer.

Important Points regarding Raw and Cooked Beets

1. Nutritional Showdown
- Raw beetroot has higher levels of vitamin C, folate, and antioxidants like betalains
- Grilled beetroot provides simpler digestion and lower oxalate content, therefore being kinder to the stomach
- Both types contain nitrates that serve to lower blood pressure and enhance stamina

2. Health Benefits
- Raw beets support detoxification of the liver, brain functioning, and blood sugar control
- Steaming beets preserves minerals like potassium, iron, and magnesium that assist in heart and muscle functions
- Fiber is softened upon boiling, thus boiled beets are good for tender digestion

3. Nutritional Snapshot (per 100g)
- Raw: 43 calories, 2.8g fiber, 109µg folate, 4.9mg vitamin C
- Cooked: 44 calories, 2.0g fiber, 80–100µg folate, 0.7–0.9mg iron.

4. Simple Methods to Incorporate Beets Daily
- Juice or smoothie: Mix raw beetroot with apple, carrot, or orange
- Salad: Shred raw beetroot with greens, feta, and nuts - Stir-fry: Saute grated beetroot with mustard seeds, curry leaves, and coconut - Hummus or paratha: Combine cooked beetroot with filling or puree into spreads.

Sources: Times of India, NDTV, Dining and Cooking, The Daily Jagran, EasyCleanCook, National Library of Medicine