Description
European Organic Vegetables And Fruit Series
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：European Vegetables And Fruit Series / Direct Imported from Europe And Other Countries
🌱 Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.：
Background
We Started In 2007 And Imported Various Organic Foods And Natural Foods From Europe And Taiwan. Since 2016, We Have Focused On Imported Organic Fresh Fruits And Vegetables, Such As Tomatoes, Beetroots, Carrots, Onions From The Netherlands, Pumpkin, Orange, Lemon, Sweet Potatoes, Apples, Blood Orange, From Italy, From Italy Kiwi, Ginger, Bananas From Peru, A Total Of More Than 40 Kinds.
Why Choose Us?
100% Fresh Guarantee
There Are Also Aircraft Shipping Every Week To Hong Kong And Ship Directly After Arriving At Hong Kong, So The Fruits And Vegetables Are 100%Fresh.
Strict Quality Monitoring
We Have Enriched Years Of Experience And Quality Monitoring In The World'S Strictly Selected Fabricated Agricultural Cricket Cooperation To Ensure The Quality Of All Vegetable And Vegetable Products.
🌱 Supplier Products：
🛍 Product Information (Main) (Traditional Chinese)：
Origin & Varieties:
Beetroot, scientifically known as *Beta vulgaris*, belongs to the Amaranthaceae family and the *Beta* genus. It originated in the Mediterranean region and Central Asia, and is now cultivated in Europe (Netherlands, Poland, etc.), Asia, and North America. In Hong Kong, "cooked beetroot" is mostly imported pre-cooked products (commonly from the Netherlands), convenient for immediate consumption. Edible varieties (garden beet/beetroot) differ from sugar beets: the former has a round or flattened root, a deep purplish-red color, and a natural sweetness; the latter is white, high in sugar, and not eaten as a vegetable.
Other varieties include golden beet (with a milder sweetness and less earthy taste) and striped varieties (Chioggia), but red cooked beetroot is the most popular in Hong Kong.
Appearance & Flavor: The outer skin of cooked beetroot has been removed, leaving a smooth surface and a deep ruby red to purplish-red color. When cut open, the juice is a bright red (beta-red pigment). With a soft, tender texture and a slightly sweet taste, it has a distinctive earthy aroma (geosmin). Cooking significantly reduces bitterness and enhances the sweetness. Vacuum-packed products are usually whole or cut into pieces and can be eaten directly after opening or with a little seasoning.
This Nutrition Facts (per 100g cooked, unsalted)
According to USDA and Hong Kong Centre for Food Safety data, cooked beetroot contains approximately 44 kcal, is high in water, and very low in fat.
Carbohydrates: Approx. 10 g (approx. 8 g natural sugars)
Dietary Fiber: Approx. 2 g
Protein: Approx. 1.7 g
Fat: Approx. 0.2 g
Folic Acid (Vitamin B9): Approx. 80 µg (approx. 20% of the daily recommended intake)
Potassium: Approx. 305 mg
Manganese: Approx. 0.3 mg
Vitamin C: Approx. 3.6 mg
Iron: Approx. 0.8 mg
Compared to raw beetroot, cooking slightly reduces some water-soluble vitamins (such as vitamin C and folic acid) and betaines, but retains minerals well, and has a lower oxalic acid content, making it easier to digest.
Health Benefits: Beetroot is known as the "European Reishi" or the "ruby of the vegetable world," mainly due to its betaines (including betalains) and nitrates.
Cardiovascular Benefits: Nitrates are converted into nitric oxide, which helps dilate blood vessels, lower blood pressure (studies show a reduction of approximately 4–10 mmHg), and improve blood circulation. Antioxidant and Anti-inflammatory: Betaine helps fight free radicals and protect cells.
Athletic Performance: Nitrates help improve oxygen utilization efficiency during endurance exercise.
Gut Health and Satiety: Fiber promotes intestinal motility, and its low-calorie, high-water content aids in weight management.
Folic Acid: Supports cell division; beneficial for pregnant women when consumed in moderation.
Note: The red pigment may temporarily turn urine or stool red (beeturia), which is normal.
Culinary Uses: The biggest advantage of cooked beetroot is that it can be eaten immediately after opening, without the need for prolonged cooking.
Easy Uses:
Cut into chunks or slices and toss with olive oil, balsamic vinegar, salt, and black pepper for a salad.
Add goat cheese, walnuts, orange slices, or apple.
Add to borscht, vegetable soup, or stir-fries.
Mash into a dip, hamburger patty, or to accompany roasted vegetables.
Pair with lemon juice, mint, and yogurt to balance the earthy flavor.
In Hong Kong, it's often cooked with beef, chicken breast, tofu, or mixed vegetables, or served as a side dish in cold dishes. The cooked product is already soft and can be eaten chilled or heated directly.
Storage: Unopened vacuum-packed beetroot can be refrigerated according to package instructions (usually for several weeks to months). After opening, place in an airtight container and refrigerate for 3–5 days. Avoid prolonged exposure to air to prevent discoloration or off-flavor. The red juice is easily staining; wash hands with lemon juice or wear gloves when handling it.
Precautions:
Kidney stones/oxalate sensitivity: Beetroot contains oxalate; those with a history of this condition should consume it in moderation. Cooking can slightly reduce the oxalate content.
Low blood pressure: Nitrates have a blood pressure-lowering effect; those with low blood pressure should not consume excessively.
Diabetes: Contains natural sugars; portion control is necessary.
Poor kidney function: High potassium content; consult a doctor.
Recommended daily intake: Approximately 100–200 grams (about 1–2 medium-sized beetroots).
Pairing suggestions: Its earthy sweetness is well balanced by acidity (balsamic vinegar, lemon, orange), oiliness (olive oil, nuts), creaminess (cheese, yogurt), and herbs (mint, dill). It pairs classicly with goat cheese, walnuts, oranges, apples, and arugula.
Cooked beetroot is convenient, nutrient-dense, and brightly colored, making it suitable for Hong Kong families and restaurants seeking healthy and convenient meals.
Binomial Name：Beta vulgaris
Chinese Name：根莖類
Other Name：Beetroot
Basic Introduction：Biennial herb that likes long sun. The main edible part is its spherical fleshy root, and the leaf part can also be used as a vegetable. Sweet in taste, flat in nature, it has the effects of invigorating the stomach and eliminating stagnation, relieving cough and resolving phlegm and smoothing qi and diuresis. Beetroot has a high potassium content, which has a corrective effect on the current poor dietary habits of high sodium and low potassium. The unique purple beet in beetroot has remarkable anti-cancer effects. Beetroot production ranks second only to sugarcane, and is the second most important source of sugar for vegetables. Beetroot has a long history of medicinal use in Europe. In the ancient Roman Empire, beetroot was used to treat constipation and fever, and beetroot was used to cover traumatic wounds. In the Middle Ages, Europeans used cabbage root to cure diseases of the digestive system and circulatory system.
Native to the Mediterranean coast of southwestern Europe. It was introduced into Northeast China by Arabia in the fifth century AD. Currently mainly distributed in Europe, Asia and North America. Domestically, North China is the main producing area.
Variety：Beetroot can be broadly divided into three varieties: (i) coastal beet (wild, native to the Mediterranean coast), (ii) Adana beet (wild, native to Greece to Syria), (iii) cultivated beet
(artificially cultivated, picked from coastal sugar beets) Beetroot can also be divided into three varieties by use: (1) edible beet (also called beetroot, used for vegetable consumption), (2) sugar beet (used for sugar production) ,(three)
Feed beet (used as fodder).
Supply Season：The harvest time varies from the region. Unless the weather conditions affect the growth rate of the red vegetable head, most of the red vegetable heads grown in China are mostly harvested in October.
Storage Method：The newly harvested beetroot should not be stored in the cellar immediately, because the metabolism of the beetroot at this time is still active, which promotes the temperature of the cellar and facilitates the re-germination of roots. So, the freshly harvested beetroots are briefly stored for a month under 15 cm thick soil. It does not need to be refrigerated for storage and should be washed before cooking to keep it fresh. Once it is cut, it should be placed in the pot immediately to avoid the loss of vitamins due to oxidation by the air.
#Should Be / Avoided：
Appropriate: The high iron content of beetroot is especially suitable for women to supplement the iron lost due to menstruation. The nitrates in beetroot can promote vasodilation and have a significant blood pressure lowering effect on hypertensive patients.
Contraindications: Those with spleen deficiency and diarrhea should not eat. Due to the high sugar content of beetroot, diabetics should pay attention to the serving size.
*Edible Compatibility：
Affordable: Fried with beef, it has the effect of nourishing the spleen and stomach, nourishing qi and nourishing blood. Xiang Ke: No literature report.
Cooking Skills：Beetroot is widely used. Europeans often use beetroot to make appetizers and salads. Europeans also use beetroot to make soup, which goes well with cheese, seafood, and meat. Since beetroot itself has a sweet and sweet taste, it is also very common to drink juice. It is recommended to add carrots, apples, spinach and ginger when juicing to make the taste and taste more outstanding. When cooking beetroot, it should be boiled or roasted for at least half an hour before peeling and slicing. Freshly squeezed beetroot juice should also be cooked and cut into small pieces, otherwise it will be difficult to stir thoroughly.
#Remarks Matters：Eating beetroot may cause reddish urine, which is derived from beetroot, which is not a health threat. Beetroot grown in hot and humid conditions will have lower sugar content
Beetroot is very nutritious and its status in Europe is comparable to that of ginseng in China.
Commonly Used Dishes：Beetroot Salad, Beetroot Mussels Soup.
Supply Period： Annual Supply
BIOKRO14 -Cooking beet root 14x500G COOKED Beetroot 14X500G
Suggested Eating Method：
紅菜頭的應用十分廣泛。歐洲人常用紅菜頭製作頭盤和沙律。歐洲人也會用紅菜頭煮湯，配搭芝士、海鮮、肉類皆宜。由於紅菜頭本身味道清甜，榨汁飲用也很常見，建議榨汁時可加入紅蘿蔔、蘋果，菠菜和薑，令口感和味道更出眾。烹調紅菜頭時應先烚或烤最少半小時，才去皮和切片。鮮榨紅菜頭汁前也應烚熟並切成小粒，否則攪拌時難以徹底。
🥗 Recipe：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Notes：
