Beet Greens – Don’t Throw Them Out!
As a life-long borscht maker, I only recently
discovered the value of beet greens.
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| Beet greens are a good source of protein, folate, panthothenic acid, phosphorus and zinc |
According to nutrition
data, beet greens are very low in Saturated Fat and Cholesterol. They are
also a good source of Protein, Folate, Pantothenic Acid, Phosphorus and Zinc,
and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha
Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Magnesium,
Potassium, Copper and Manganese.
Livestrong
says that beet greens boost the nutrients in any dish they're added to. Even
though some nutrients, especially vitamin C, are lost when greens are cooked,
when you compare a 1-cup serving of raw to cooked beet greens, you gain more
nutrients from the cooked version.
We know how delicious borscht is, winter or summer. But to
add that extra addition to your diet, make sure to steam your beet greens. Your
body will thank you - and you will feel better!
