Beetroots have gained popularity for its high nutritional profile. The vegetable is packed with nutrition, crucial vitamins, plant compounds, minerals and contain some medicinal properties too. It has gained the status of superfood amid its several health benefits. You can consume it various forms such as salad, soup, hummus, vegetable, etc.
Today we will highlight the benefits of beetroot and green apple soup and how the combination can effectively control high blood pressure. Green apple is rich in antioxidants and the fruit is appropriate for those suffering from high blood pressure.
Below are some of the advantages of beetroot and green apple:
Beetroot offers a crucial vitamin namely folate that plays vital role in growth, development. Folate helps in boosting the heart health. It contains manganese, essential for bone development, nutrient metabolism, and brain functioning. It has good amount of copper that is required for mineral production.
The soup of beetroot and green apple can effectively control high blood pressure. Experts recommend green apples for high blood pressure or hypertension as they are great source of potassium, flavonoids, and fibre that can effectively control blood pressure, enhances heart health, and saves blood vessels by declining bad cholesterol or LDL.
According to a report featured in healthline, “Beets have been well studied for their ability to decrease elevated blood pressure levels, which are a major risk factor for heart disease.”
Some studies claim that beetroot juice has the potential to reduce levels of both systolic and diastolic blood pressure. The fruit contains BP lowering effects as a result of strong concentration of nitrates.
But, you should remain aware that the vegetable’s effect on BP is only temporary. You must consume the vegetable along with green apple to witness improved hearth health over a long period of time. Consistency will remain the key.
To prepare this soup, beetroot and apple are the main ingredients. Begin by chopping some onions and sauteing them in oil until they turn golden brown. Add the chopped beetroot and cook for a minute or two. Cover the pan with a lid and allow the beetroot to soften. Next, add sliced green apple along with salt to taste, pepper, and mixed herbs. Pour in some plain water and cook for a few more minutes until both the beetroot and apple become soft.
Once the mixture has cooled, blend it into a smooth puree. Heat a pan, add some butter, and pour in the beetroot and green apple puree. Add water to adjust the soup’s consistency. For a tangy flavour, add a little apple cider vinegar; if it is not available, you can use extra onion instead. Stir well, and the soup is ready to serve.
Disclaimer: This content is for general informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare provider with any questions about your health or treatment options.
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