Dietary fibre and antioxidant intake are two of the biggest considerations
when it comes to reducing the risk of preventable cancers, such as colorectal cancer. Beets and beet greens are among the most abundant sources of both these important nutrients.

Known outside North America as beetroot, beets are traditionally considered a starchy vegetable although the leafy greens to which they are attached give them dual utility from the culinary and nutritional perspective. The beet itself, the bulbous purple potato looking aspect of the plant, may be traditionally used in a similar fashion to foods like sweet potato which also have a lower glycemic index and higher antioxidant capacity (owing to the compounds that given them their vibrant colour) than more traditional potato varieties.
 

The beet greens, on the other hand, act more as a “traditional vegetable” in the sense that they are largely compromised of dietary fibre and antioxidants in the same way we might expect a leafy green vegetable like kale to be. In fact, beets and beet greens served in conjunction with a protein source would indeed make a perfectly balanced and nutrient-dense meal that any health professional would be proud of.  Often seeing your local family physician for a referral to registered dietitian, nutritionist or who have available appointments to treat conditions, symptoms of  in conjunction with Smart Food Now.  Dr. Miles Mannas, MD, FRCPC, Urologist and Sarah Ware, RD, Registered Dietician, talk about the health benefits of beets and beet greens in relation to prostate cancer.