Beets are very common in central Russia and the most useful root vegetable. It is used not only in cooking - in soups, salads, casseroles and vegetable stews - but also to improve health. Beetroot is indicated for enhancing intestinal motility, replenishing vitamin deficiencies, in combination with the prevention of iron deficiency anemia, obesity and liver diseases, the treatment of thyroid diseases, atherosclerosis and hypertension.
Beets - an important component in the dishes of people who want to lose weight.
If the use of root vegetables in cooking is largely determined by eating habits, then when treating or including beets in the dietary diet, the question often arises - which is better to use, raw or boiled?
Comparison of fresh and boiled vegetables
Beet chemical composition, raw and boiled, not too different. The calorie content of raw beets is slightly less - only 40 Kcal instead of 49 in boiled. Other parameters during heat treatment do not change too much. Learn more about the beneficial and harmful properties, chemical composition and caloric content of boiled beets, read here, and from this article you will find out whether you can eat raw root vegetables and how much.
The composition of raw beets:
- Protein 1.6 g.
- Fat 0.2g
- Carbohydrates 9.6 g.
- Dietary fiber 2.8 g.
The composition of cooked beets:
- Proteins 1.7 g
- Fat 0.2g
- Carbohydrates 10 g
- Dietary fiber 2 g
As can be seen from the table, when cooking in a beet, a small amount of dietary fiber is destroyed and the amount of carbohydrates increases insignificantly, which ultimately increases the caloric content.
When cooking, some of the vitamins are destroyed, in particular, the content of vitamin C is slightly reduced, but most of the beneficial microelements - iodine, potassium, magnesium, iron, betaine, zinc, potassium, manganese - with proper cooking remain almost unchanged.
The only thing that actually decreases during heat treatment is the content of fruit acids and nitrates in vegetables., which allows the use of boiled beets in small quantities, even with diseases of the digestive tract and the tendency to allergies.
Contraindications for use
Despite all the benefits, due to the presence of sugar, fruit acids and fiber in the beet, which is difficult for the body, in some diseases its use is undesirable.
Do not eat raw beets, if you have:
- nephrolithiasis (kidney stones);
- diabetes;
- chronic diseases of the digestive tract, including ulcers and gastritis;
- hypotension;
- renal failure;
- allergic to vegetable.
Beet in a boiled form loses the most part of fruit acids irritating the intestines, besides, during cooking, nitrates, which are the main allergen, almost completely go into the broth. Therefore, boiled beets are practically not allergenic and can be eaten if they are intolerant to raw root vegetables.
In diseases of the digestive tract boiled beets are used in small quantities and with caution. In the presence of kidney stones, diabetes mellitus, hypotension, and renal failure, the use of a thermally processed vegetable, like raw, is undesirable.
Benefit
What is more beneficial for the body - raw or boiled vegetable? For different purposes, either fresh or boiled beets may be suitable. When dieting, if there are no diseases listed above, it is better to use a fresh root vegetable, due to the large amount of dietary fiber and lower calorie content. In raw beets, more vitamins, salad or juice from it nourishes the body with micronutrients and cleans toxins better. Salads from raw beets will rid the body of putrefactive bacteria - due to the action of a large number of different acids.
Consider, which is more useful for the intestines - fresh or boiled beets? Boiled vegetable does not irritate the intestines and contributes to its soft emptying, that is, treats constipation, and is a good diuretic.
Harm
The main harm of raw beets:
- Contains nitrates which can cause allergies.
- It irritates the digestive tract.
- When used in large quantities can cause nausea and headache.
The main harm boiled beets:
- It prevents the full absorption of calcium in the body, which is why its use should be limited to people with its lack.
- High content in boiled root sugar.
- Strong enough laxative effect.
More about how much and in what form it is better to eat beets, as well as what good and harm from its use for human health, read here.
How best to use and when?
Consider what kind of beets and how best to eat in different situations. In obesity and liver diseases, raw beets are better suited, since betaine, which regulates the amount of fat in the human body, is found in substantial amounts in raw vegetables. A large amount of fiber and fruit acids also contributes to a better disposal of extra pounds. Beets are part of a large number of salads, which are a “brush” for the intestines, freeing it from pathogenic microflora and helping to eliminate toxins.
In diseases of the gastrointestinal tract and the tendency to increased gas production, the use of raw beets is undesirable, boiled does not have these contraindications. During pregnancy, it is better to use beets in boiled form - it does not irritate the intestines, struggles with constipation that is frequent during pregnancy. Folic acid, potassium and iodine are perfectly absorbed from boiled vegetables, and the amount of nitrates not needed by the expectant mother is minimized in boiled beets.
For diseases of the thyroid gland and the absence of other diseases, it is possible to eat beetroot and boiled or raw, since the amount of iodine in a properly cooked vegetable is negligible.
It is not recommended to give children raw beets - it can cause bloating and allergic reactions. In the same boiled form, it is possible to introduce beets into the diet of babies gradually starting from eight months.
In this way, it is better to use such a useful root crop as beet to use heat-treated - boiled. The amount of vitamins and trace elements in it is almost identical to the raw vegetable, and there are much fewer contraindications to it.
