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The Benefits Of Beet Juice

Beet_juiceBeets have been consumed by humans for centuries. The name beet refers to any of the varieties of beta vulgaris roots that are typically grown for humans to consume. Emerging research about the many nutritional benefits of beetroots has made them a hugely popular vegetable. Beets are a highly versatile food that can be used in a wide range of dishes, but many people prefer to juice them.

The nutrition value of beets is so great that we should all be eating them on a regular basis. Beet is a good source of fiber and contains a moderate amount of carbohydrate and a small amount of protein It is also an excellent source folate, manganese and other micronutrients. The primary antioxidants in beets are betalains, which have potent anti-inflammatory effects and are partially responsible for the dark purple color of the vegetable. The best season for fresh beets is during early autumn and August in particular.

Pure beetroot juice can offer a number of potential benefits for the health of your heart. An improvement in cardiovascular health is a important benefit of the consumption of beets. Research has found a direct link between eating beets and a reduction in blood pressure. The link occurred even with short-term consumption. High blood pressure is a risk factor for cardiovascular disease so any reduction in blood pressure can be important to the health of any person that has blood pressure.

Beets can also enhance athletic performance. A shot of concentrated beet juice consumed around three hours before exercise can lower the amount of oxygen expended during that exercise, meaning that an athlete can exercise harder without expending as much energy. Beet juice can benefit athletes performing in a wide range of sports, including when they are completing high-intensity intermittent exercise tests.

Full Of Life Juice Recipe

Ingredients

Beet Root – 1 beet (2″ dia)
Carrots – 3 medium
Sweet Potato – 1/2 sweet potato, 5″ long

Directions

Feed ingredients into juicer in this order: Beet, sweet potato, then carrots.

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