Every autumn, our regional partner farmers deliver freshly harvested organic beetroot to our juice factory in Tägerwilen. We use it to make our natural, directly pressed juice according to the Biotta principles:
Made 100% from directly pressed juice, without any rediluted concentrate
No added sugar (only the natural sugar in the ingredients)
No dyes, preservatives or flavourings
No added vitamins (fruits & vegetables have their own vitamins)
Produced under climate-friendly conditions
But what makes beetroot so special as a vegetable? Let’s have a look:
A natural source of potassium
Helps maintain normal blood pressure
This colourful tuber is known variously as red beet, table beet or beetroot. Its appealing purple-red hue hasn’t brought it much popularity, though. In fact, beetroot is not even in the top 10 of the most frequently consumed vegetables in Switzerland. This is despite the fact that beetroot was apparently already consumed in antiquity, so it’s had more than a few centuries’ time to make a place for itself in our diets. The Romans were the first to cultivate it, and it later spread throughout Europe, including Switzerland. Since then the beet has been a native crop here, thriving in moist and humus-rich loamy soils like those found for example in the Lake Constance region. In addition to the well-known red beet, the tuber also comes in yellow (golden) and white versions.
The red beet is often used in the food industry as a natural colourant. It can also be used as such in the home kitchen, for example in risotto or desserts. Responsible for the vegetable’s purplish red colour is a phytochemical known as beta-cynanine. Like other vegetables, beetroot is a natural source of potassium. Studies have shown that it promotes the excretion of water from the body. Potassium also ensures that information is passed from cell to cell and it is therefore essential for the optimal functioning of all our organs as well as our nervous system. A sufficient intake of potassium also helps maintain normal blood pressure.
The truth is that we don’t always have to go for some exotic superfood from far-off lands, because our own local vegetable brings us vitality and well-being in a glass.