Beets (and Chard)
The famous fat and red variety of the beet was first developed in the 16th century. Before the red beet was developed, most beets were considerably longer and were white as well as red. Native to Europe, the beet has been a part of many cultures, including the Roman and Greek cultures, both as a food and for medical uses.
Sweetness
The common fat and red variety contains approximately three percent sugar. However sugar beets contain up to 20% sucrose. This has resulted in beets being used to create one type of sugar. To create the sugar, the sugar beet is juiced into a syrupy liquid then allowed to crystallize (or the syrup is used to create beet syrup).
Pigments
The pigments in beets are water soluble. This means that the red (or orange or yellow) from the beet will bleed into any liquid it is cooked in - water, oil, sauces, etc. The pigments however are often broken down by acid and iron in the stomach (often but not always). This is also why the beet remains red all through the digestive process.
Chard
Chard is actually the leaves of beets that are grown specifically for their leaves. As a result, chard leaves are known for their thick, meaty leaf stalks that come in an assortment of colors. (The various colors are a result of various water soluble pigments flowing through the leaves. Also, like beets chard is water soluble and therefore the color of the chard does stain the cooking liquid.)
More info
- Beet
- Chard
