Unlike some of the other, better known superfoods such wheatgrass, spirulina or acai berry, the commonly available and cheap beetroot is not overtly exotic. But don’t let that fool you. Beetroot is really a “super-root” in disguise! It is a very rich source of both carbohydrates and plant proteins, along with a broad spectrum of vitamins, minerals and other essential nutrients.
At the same time, it has a very low caloric value and is almost entirely fat free. It is also a low-GI food – the sugar conversion process is slow, which supports stable blood sugar levels.
The vivid, rich deep red colour of the commonly available type of beetroot or the deep purple, the bright yellow or the lesser seen candy-stripes offers a visual clue about the high level of antioxidants, carotenoids and flavonoids within. The red colour compound is called betanin (also known as beetroot red), a pigment which is a well-known antioxidant and phyto-chemical. However, all beets contain bealain antioxidants – a class of red and yellow pigments found in plants. Beetroot is also rich in a broad spectrum of vitamins and minerals, contributing to its reputation as a superfood.