Beet Leaves To Fight Alzheimer’s and Anemia

Beet leaves began to be cultivated since 2000 BC in the Mediterranean region. This vegetable belongs to the Chenopodioideae family that also includes vegetables like quinoa, spinach and Swiss chard. It is one of the favorite vegetables for the northern region of the planet due to its resistance of low temperatures.

People often use only the beet and remove its leaves, not knowing that these can be used in various ways. Next time, think twice before throwing the leaves and read this article.

Health Benefits

Beet leaves are highly nutritious: they contain a lot of proteins, minerals such as copper, potassium, manganese, zinc, phosphorus, iron, magnesium and calcium. Beet leaves are also abundant in vitamins: B6, A,K and C and dietary fiber.

The high content of vitamin K that they possess, helps to favor the blood coagulation, for what they are an excellent cicatrizant. On the other hand, the calcium they contain helps to strengthen the bone structure and prevent osteoporosis. In addition, vitamin A strengthens the immune system and promotes the production of white blood cells.

According to recent studies, beet leaves have an essential role in the prevention of Alzheimer’s. This vegetable also contains potent antioxidants that prevent free radicals formation.

Offering all these benefits, beet leaves must be something that is present in your diet!

Here is a delish recipe including beet leaves:

Sauteed beet leaves with roasted beets

Ingredients:

-A little beet with its leaves.
-60 ml of olive oil.
-Two cloves of finely chopped garlic.
-Two spoonfuls of chopped onion.
-A spoonful of wine vinegar.
-Salt.
-Pepper

Preparation:

For the beet: preheat the oven to 350 degrees F, wash the beets well and reserve the leaves. Place the beet in a baking dish, add the olive oil and place in the oven for 45 minutes, or until a knife is inserted and it is soft. Once ready, serve with wine vinegar or butter, salt, and pepper.

For the leaves of beets: wash the leaves well and eliminate the large stems, chop the leaves into pieces of 2 to 3 cm. Heat a pan with olive oil and sauté the onion in the garlic for about 3 minutes. Add the beet leaves and add salt and pepper to taste. Let the leaves cook for a few minutes until soft.

Curiosities about beet leaves
We recommend you consume the beet leaves before 3 refrigerated days pass. After this period you can freeze them and use them in broths or soups.

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