Let's know why we should include Beet Root in our diet?

The beetroot is the taproot portion of a plant named beet plant. It is not chiefly cultivated in India, it's a crop of Europe but grown at small scale in some areas of India.

- Richa Upadhyay, Krishna Deepak Tripathi

When we consider the total sugar production in world , 35% of the sugar is produced from sugar beet and the contribution of India in its production is approximately zero because the climatic condition of India is not favorable for sugar beet, so its basically crop of European countries. Beetroot's medicinal properties are well known. It is rich source of iron and it has great quality of healing. It was first cultivated by the Romans. In19th century it became a famous vegetable because is discovered that sugar can be extacted from it. Now a days America is at top most position in production of beet root then Russia, France, Poland and Germany comes in this chain. In European countries many of the dishes are made up by beet root t, the soup of beet is known as “Borscht”. Beet root is widely use in making menus more attractive. Apart from being delicious and attractive its medicinal value can not be ignored. Because it belongs to the same family as spinach and chard, its leaves and root can be eaten. Beet root leaves have a harsh taste but the round root is sugary taste. Generally beet root has purple color, but also found in white and golden color. It has high sugar percentage, it is pleasant eaten raw but basically it cooked or pickled. Beetroot is of extremely dietary value; particularly the leaves are rich in calcium, iron and vitamins A and vitamin C. Beetroots are rich source of folic acid, iron and fair source of fibre, manganese and potassium. The leaves should not be thrown; they can be cooked as spinach. Beetroots are used for medicinal purposes, mainly for diseases related to liver because they helpful in stimulating the detoxification function of the liver.