Beetroot - by the bulb - per kilo - medium pieces
Great for juicing and roasting.
Raw beetroot contains a large amount of vitamin C. But this reduces with cooking. The leaves are a good source of vitamin A.
Beetroot has for many years been used as a treatment for cancer in Europe. Specific anti-carcinogens are bound to the red colouring matter which supposedly helps fight against cancer and beetroot also increases the uptake of oxygen by as much as 400 percent. Additional studies are taking place to add support to these claims. The green leafy part of the beetroot is also of nutritional value containing beta-carotene and other carotenoids, (Carotenoid refers to plant pigments - of which there is a family of about 600 different types. These all function as antioxidants. The yellow, orange, and many of the red pigments in fruits, vegetables, and plant materials are usually carotenoids.) This part of the beet also contains lots of folate, iron, potassium and some vitamin C. The roots and greens therefore are great for women in general and for those planning pregnancy. Try eating the leaves and stalk boiled or steam and accompany with other more flavorsome vegies like onions and garlic. Or chop finely and add to quiches or stir-fries.