Beets are a nutrient-packed food that deserved the adjective “super” long before “superfoods” became a marketing term. Packed with antioxidants and loaded with flavour, organically grown beet is a wonderful, diverse addition to your table.
Bright purple beets are popular internationally for their colour, flavour, nutritional power punch and adaptability, used raw grated, spiralised, boiled, baked or air-fried as chips. For relatively few calories, they are bursting with nutrients.
Beetroot belongs to the same family as spinach and chard with both the root vegetable and the leaves edible and nutritious. The green leaves are high in calcium, iron and vitamins A and C. Beetroot is a dependable source of folic acid, fibre, manganese and potassium.
The pigment that gives beetroot its deep, rich colour is betacyanin, a powerful antioxidant that fights free radicals in the body and is thought to boost the immune system.
Nitrates have been shown to improve sporting performance and lower blood pressure naturally. Dietary nitrates are converted to nitric oxide in the body, which dilates blood vessels and leads to a temporary (approximately six-hour) reduction in blood pressure.
Beetroot juice consumed prior to athletic activity has been proved to extend performance time prior to fatigue with an overall 1–2 per cent improvement in high-intensity exercise. For elite athletes, this can provide a significant competitive advantage.
Eating beetroot also improves cycling and athletic performance by increasing the efficiency of oxygen use in the body.
Blood nitrate levels peak within 2–3 hours of consumption, so beetroot juice should be consumed within this timeframe prior to competing or training.
The market for beetroot
Kane Busch from Busch Organics in Mitchell River Flats, Lindenow, in East Gippsland has been growing organic beets since 2000: “As we have beetroot for 10 months of the year, we ride the fluctuating market price to give us an average return. We market our not-so-perfect beetroot to processors.
Continue reading your story on the app
Continue reading your story in the magazine
Simply Food: 80 Delicious Wholefood Recipes for Everyday Living
Whole food meets comfort food in this exquisite and utterly delicious cookbook.
Packed With The Health Benefits Of Omega-3
Packed with the health benefits of omega-3, protein, fibre and lignans, Stoney Creek flaxseeds, oil and meal products add a smooth, nutty taste to smoothies, dressings, cereal, yoghurt and baked goods.
Pearl River Bridge
Use Pearl River Bridge Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion.
Although Pakistan is a relatively young country, the cuisine has developed over many more years and incorporates elements from its neighbours India, Afghanistan and Iran. Some key dishes are slow-cooked, such as the famous haleem, a mix of pulses, meat and spices that is cooked for up to seven or eight hours. Ghee and yoghurt are used widely. Sweets are abundant, using generous amounts of ghee and nuts such as pistachios and almonds. Bring some Pakistani fl avour into your home with our: rajma (spiced red kidney bean curry); vegan chai-spiced kheer; one-pot haleem; chicken karahi; tandoori chicken drumsticks; strawberry and chocolate almond cakes; or honey pistachio cake.
The Art Of Making Mozzarella
We learn about the craft of creating cheese with two artisan cheesemakers who specialise in mozzarella and bocconcini.
Grand Italian Gnocchi
The team at Grand Italian is proud and passionate about authenticity and tradition and has been making pasta for Australians for more than 30 years.
What you eat plays a significant role in shaping your gut microbiome. Diets high in prebiotic fibers are shown to have a positive effect by increasing the abundance and diversity of gut microbiota.
When you think “slices”, your mind probably goes to a sweet treat, but the slice is much more versatile than that. Savoury slices can be packed with nutrition, and best of all they are convenient and portable so they make a healthy snack, a school or work lunch, or even a hearty dinner. Enjoy the rich diversity of savoury slices with recipes like our: vegetable-packed slice; minty zucchini fritter slice; fi g and goat’s cheese slice; roasted tomato, spinach and pancetta slice; potato and zucchini bake; rainbow slice; and caulifl ower cheese slice.
Microgreens are young vegetable shoots that have aromatic fl avour and concentrated nutrient content. Readily available microgreens include broccoli, carrot, cabbage, beet, spinach and celery. There are, however, many more out there and they all give a burst of fl avour and nutrition to your meals. For some delicious microgreen recipes try our: rainbow microgreen salad; curried carrot soup; microgreen smoothie; pesto salmon frittata; soba noodle and tofu salad; or zucchini, goat’s feta and pine nut tart.
Nerada single-origin black tea is cultivated on the Atherton Tablelands in Far North Queensland.
Dietary Nitrates And Nitrites: Harmful? Helpful? Or Paradox?
“Eat your veggies, they’re good for you!” is a commonly heard mantra at dinner tables everywhere. We, especially health-conscious bodybuilders, know that veggies are good for our bodies and minds. Nevertheless, we may not know all the reasons why. It may just be that veggies provide necessary vitamins and minerals for metabolism and antioxidant protection. It may be that they contain colon healthy fiber to make you regular. Recent evidence suggests that it may not be the vitamins or fiber that bodybuilders and athletes should be focusing on. Green leafy veggies, and the roots of the same, are rich in inorganic nitrate, which has been getting more scientific press as of late.
Benefits Abound In Beetroot
Beetroot juice and dietary nitrates have the potential to increase the efficiency of exercise, improve performance and prolong exercise tolerance
Sparing her from beetroot stains before the traditional seven-colours lunch is Mogau Seshoene’s poignant example of the breadth of her father’s love
चुकंदर की बेहतर तरीके से खेती
चुकंदर की बुवाई के लिए सितम्बर के अंतिम सप्ताह से अक्टूबर के मध्य तक का समय उपयुक्त रहता है। देरी से बुवाई करने पर पैदावार व शर्करा की मात्रा में कमी आती है।
चुकंदर भी अब लगेगा स्वादिस्ट
ये क्या! चुकंदर मैं नहीं खाती । इसका स्वाद मुझको बिल्कुल अच्छा नहीं लगता ।... क्या आप भी ऐसे लोगों में शामिल हैं ? अगर हां, तो आपका जवाब बदल सकता है । बस, आपको चुकंदर के इस्तेमाल के तरीके में कुछ बदलाव करने होंगे और कुछ चीजों को उससे जोड़ना होगा । कैसे? बता रही हैं दिव्यानी त्रिपाठी