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Beetroot has been eaten since Roman times and by the mid-nineteenth Century it had become a very popular vegetable. Beetroot is usually boiled, baked, braised or pickled in vinegar. Red beetroot originated from Beta vulgaris, which is a native of Southern Europe. A red-fleshed round or cylindrical root, it can be used as a freshly cooked hot vegetable or eaten cold with salads. Beetroot is a source of Vitamin C and folic acid.

Health Benefits
  • A source of potassium, which contributes to the maintenance of normal blood pressure.
  • High in folate (110 of 200mcg)
  • Naturally fat free
  • Naturally high in fibre
  • A high protein food as 20% of its calories come from protein which contributes to the maintenance of muscle mass and normal bones.
Nutritional Value
         Per 100g (raw)        
Calories   46kcal  
Protein   2.3g  
Carbohydrate   9.5g  
Fat   0.1g  
Fibre   1.9g  

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