Beetroot Juice
A simple but ideal iron booster for pregnant and feeding moms.
Servings Prep Time
1glass 10mins
Cook Time
10mins
Servings Prep Time
1glass 10mins
Cook Time
10mins
Ingredients
Instructions
  1. Wash and peel the beetroot skin
  2. Shred the beetroot into fine pieces with a grater
  3. Slice the tomato into small pieces
  4. Soak the beetroot and tomato in water for an hour
  5. After one hour use a blender to smash this mixture
  6. Filter the pulp and extract the juice
  7. If the juice is thick you can add some water
  8. Add sugar as required
  9. Your gorgeous red beetroot juice is ready.
Recipe Notes

Tips

  • Bangalore tomato(Indian hybrid) will be best to use.
  • If you don’t like the raw beetroot smell, you can add more than one tomato.

Nutrient values

Beetroot,


  • is rich in potassium, folic acid, calcium, silica, iron, vitamin A and Vitamin E.
  • has low glycemic index which helps to stabilize your sugar levels and keep them under control.
  • prevents anemia and maintains blood pressure.
  • improves digestion.
  • purifies blood and prevents infection.
  • boosts your immunity.
  • prevents birth defects.
  • increases lactation

Side effects

  • Betaine in beets can cause nausea, diarrhea, vomiting or gastrointestinal issues.
  • Excess intake may cause reddish stools and urine.
  • Might increase possibility to develop kidney stones.
  • May temporarily paralyze the vocal chords.

Please consult with your doctor before taking any new food during pregnancy/feeding.

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