Beetroot is a nutritious vegetable that is rich in vitamin C, vitamin K, potassium, fiber, sulfide and other nutrients. Among them, the content of vitamin C is higher than oranges, and vitamin K is also rich in vitamin K, which helps promote blood clotting and bone health. In addition, the sulfide substance in beetroot can effectively prevent cancer and has a strong antioxidant effect.

Consumption methods of beetroot

Beetroot can be consumed raw or cooked, and the following are some simple and easy consumption methods.

Raw beetroot

Wash beetroot, cut it into thin slices or small pieces, which can be eaten directly or eaten with salad or yogurt. Raw beetroot retains its original nutrients, but it has a hard texture and is not suitable for the young or the elderly.

Roasted beetroot

Slice beetroot into thin slices or cubes and roast in the oven for 10-15 minutes until lightly browned. Roasted beetroot has a crispy texture and aroma, making it ideal for snacking or eating as a light meal.

Boiled Beetroot

Cut beetroot into small pieces and cook in boiling water for 10-15 minutes, adding salt and olive oil to taste. Boiled beetroot is soft and flavorful, suitable for young or old people.

Beetroot juice

Cut beetroot into small pieces, put them into a juicer to extract juice, add appropriate amount of water or milk to taste. Beetroot juice can effectively replenish the nutrients needed by the human body and has a good health effect.