Written by: Mantasha
Beetroot is a powerhouse of nutrients—rich in fiber, folate, antioxidants, and nitrates. But how you prepare it can affect its nutritional profile.
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Let’s compare raw and boiled beetroot to see which retains more benefits.
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Photo Credit: Shutterstock
Raw beetroot retains more vitamin C, folate, and antioxidants, which can be reduced during cooking.
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Raw beetroot helps improve digestion and supports gut health.
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Photo Credit: Shutterstock
Softer texture is gentler on the stomach. Still a good source of minerals like potassium, iron, and manganese.
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For maximum nutrition choose raw beetroot—grated in salads or smoothies. For easier digestion or taste preference boiled beetroot is still very healthy, just slightly lower in some vitamins.
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