Beet: Intolerance & Allergy

In some parts of Germany and Austria, beet is also known as beet or beet. The plant is from the foxtail family.

This is what you should know about beet.

Beet is a relative of sugar beet and chard. Just like chard and sugar beet, beet is descended from the wild turnip or wild beet. Beet is a relative of sugar beet and chard. Just like chard and sugar beet, beetroot is descended from wild beet or wild beet. The plant originated in the Mediterranean region. It probably first grew in North Africa and then came to Central Europe with the Romans. Originally, beet was not as bright red as it is today. The beautiful red coloration came about through constant further grafting in the years 1800 to 1900. The beet is a biennial plant with herbaceous growth. The fleshy beet forms in the first year. It is formed largely by a thickening of the section between the shoot axis and the cotyledons. Part of the turnip grows underground, the other part rises above the ground. The shape of the turnip can be round or resemble the pear. The fruits can be very small or weigh up to 600 grams. Under the thin brownish skin hides a juicy red flesh. However, there are now also varieties with colorless or light yellow flesh. However, these varieties are not sold as red beet, but as white or yellow beet. The elongated egg-shaped leaves also arise directly from the tuber. These have a very long leaf blade and are slightly curled at the edge. The leaves are green in color, but have a red stem and red leaf veins. In the second year of the plant’s life, a stem of one and a half meters tall forms, which bears an inflorescence. The flowers are in whorls and are reddish-green in color. Beet is a winter vegetable. It is harvested from September to March in Germany.

Importance for health

The main active ingredient of beet is the anthocyanin betaine. The secondary plant substance has a variety of effects. It stimulates and strengthens liver cells, thus stimulating detoxification. It also strengthens the gall bladder. The bile ducts are kept clear so that stones do not form. Good liver and bile function also ensure healthy digestion. Only when the liver is working well can metabolic waste products and toxins be completely and quickly eliminated. Betaine can also lower homocysteine levels. Homocysteine is an intermediate product of human protein metabolism. It is formed during the breakdown of the amino acid methionine. Homocysteine is believed to be responsible for numerous health problems. Homocysteine that is not broken down accelerates cell death in the brain and can thus promote diseases such as Alzheimer’s or dementia. Elevated homocysteine levels also increase the risk of heart attack, stroke, osteoporosis and various eye conditions. Like betaine, folic acid can also reduce the risk of heart attack and stroke. Since beet is rich in both betaine and folic acid, the juice from the beet is well suited as a preventive measure against cardiovascular diseases. Beet can also regulate blood pressure. This effect is probably due to the nitrate content. Nitrate is converted to nitrite in the body. This stimulates the production of nitric oxide in the blood. Nitric oxide causes the blood vessels to dilate. This lowers blood pressure. Studies show that the reduction in blood pressure is maintained for up to 24 hours after taking beet juice. Beet is also part of beet therapy. This therapy is used by alternative medicine practitioners as a preventive measure against leukemia or colon cancer. Both the beets and the nutritious leaves are used.

Ingredients and nutritional values

Nutritional information

Amount per 100 gram

Calories 43

Fat content 0.2 g

Cholesterol 0 mg

Sodium 78 mg

Potassium 325 mg

Carbohydrates 10 g

Protein 1.6 g

Vitamin C 4.9 mg

The bright red color of beet is predominantly due to its high content of betanin. Betanin is a glycoside from the group of betalains. These in turn belong to the anthocyanins. The beet also contains many bioactive substances such as copper, iron, chromium, manganese, zinc and selenium. The beet is also rich in folic acid.Like most vegetables, beet is rather low in calories. On 100 grams, the beet contains only 42 calories. In 100 grams of the beet are 8.4 grams of carbohydrates and 1.5 grams of protein. More than 80 percent of the beet consists of water. Not only the beet itself, but also the beet leaves have valuable ingredients. The leaves are rich in calcium, magnesium, vitamin C and vitamin K. In terms of nutrient content, the leaves even surpass the beet. Only the betaine is contained in the beet in higher concentration.

Intolerances and allergies

Food allergies to beet are very rare. However, in sensitive individuals, excessive consumption of beet can lead to oxalate kidney stones. The beets and the leaves have a relatively high oxalic acid content. The acid combines with calcium in the intestine to form an insoluble substance. The calcium oxalates formed can damage the kidneys by clogging the renal tubules. Around two-thirds of all kidney stones consist of calcium oxalate. In sensitive people, ingestion of larger amounts can also cause severe gastrointestinal distress due to this mechanism. Calcium from the bones can also be used in the formation of calcium oxalates. The resulting calcium deficiency favors osteoporosis. However, for such drastic health consequences to occur, really very large amounts of beet must be consumed.

Purchasing and kitchen tips

Beet tubers should be plump and undamaged when purchased. Damaged tubers spoil very quickly. For the preparation of fresh salads, the bundles are suitable. The fresh table tennis ball-sized tubers are particularly tender, aromatic and crunchy. However, the bundles wilt quickly. They should be processed as quickly as possible. Alternatively, the tubers can be stored wrapped in paper in the vegetable compartment of the refrigerator or in the cellar. If the beet is to be cooked, it is a good idea to buy the pre-cooked vacuum-packed beet.

Preparation tips

The preparation of beet can be somewhat difficult due to the coloring betaine. Therefore, gloves should always be worn during preparation. The red color is difficult to wash off your hands. Glass or porcelain cutting surfaces are recommended. Plastic and wood can become permanently discolored. Beet should be cooked unpeeled in one piece. This prevents bleeding and preserves the aroma. The aromatic taste of beet harmonizes with strong spices. The combination with sweet or spicy is possible. The aroma of beet comes out especially in combination with onions, chili, fresh pepper, allspice, cumin, sugar, honey or coriander. Tart apples, oranges and strong cheeses also go very well with the vegetable.