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Beet Recipes Recipe for Pickled Beets Recipe for Beet and Onion Salad Natures Way Beet Root European Nature's Way Beet Root Powder is encapsulated particularly for those who find the taste of beets unpleasant. Beet powder provides a wide range of nutrients, but its most significant phytochemical is betaine. This plant chemical helps the liver and kidneys recycle the amino acid methionine to maintain the body's stores of s-adenosyl-methionine, more commonly known as SAM-e. Betaine also helps the liver process fat. This prevents the accumulation of fatty tissues in the liver (steatosis), especially in heavy drinkers, and it also prevents excessive triglycerides and LDL cholesterol in the blood. Other antioxidants in beet root prevent the oxidation of LDL into forms that can become plaques. Beet root powder may also be helpful as a food choice for people with the rare disease cystathionine beta-synthase deficiency. Either beet root powder or supplemental trimethylglycine will lower homocysteine levels in this disease, but beet root powder provides a greater range of nutrients. According to the American Heart Association, beet juice can help lower blood pressure and it is also noted that due to the high content of iron in beets, they are good for anemia. Back to Vegetable Recipes 
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| Antioxidant Levels in Cooked Vegetables Vary with Cooking Method Healthier to Griddle-Cook or Microwave Newswise: Some vegetable cooking methods may be better than others when it comes to maintaining beneficial antioxidant levels, according to a new study in the Journal of Food Science, published by the Institute of Food Technologists. Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels. Fruits and vegetables are considered to be the major contributors of nutritional antioxidants, which may prevent cancer and other diseases. Because of their high antioxidant levels and low-calorie content, consumers are encouraged to eat several servings of fruits and vegetables daily. Researchers at the University of Murcia and the University of Complutense in Spain examined how various cooking methods affected antioxidant activity by analyzing six cooking methods with 20 vegetables. The six cooking methods were boiling, pressure-cooking, baking, microwaving, griddling and frying. Their findings showed the following: The highest antioxidant loss was observed in cauliflower after boiling and microwaving, peas after boiling, and zucchini after boiling and frying. Green beans, beets, and garlic were found to keep their antioxidant levels after most cooking treatments. The vegetables that increased their antioxidant levels after all cooking methods were green beans (except green beans after boiling), celery and carrots. Artichoke was the only vegetable that kept its high antioxidant level during all the cooking methods. Griddle and microwave cooking helped maintain the highest levels of antioxidants, produced the lowest losses while pressure-cooking and boiling [led] to the greatest losses, says lead researcher A. M. Jimannez, Monreal. In short, water is not the cook's best friend when it comes to preparing vegetables. To receive a copy of the study please contact Jeannie Houchins at jhouchins@ift.org Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with more than 20,000 individual members working in food science, food technology, and related professions in industry, academia, and government. IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science through knowledge sharing, education, and advocacy. For more information, visit www.IFT.org. Released: 4/15/2009 2:00 PM EDT Source: Institute of Food Technologists (IFT) |