Two weeks ago Body & Soul featured beets. Beetroots to be exact, but the leaves are also edible and this week we look at their nutritional content. Beets are still in season and most local farmers will sell you the part you want if you just want the roots, if you just want the tops or if you'd like the whole shebang.BeetsScientific name: Beta vulgaris.Family of: Chenopod.Related to: Chard, spinach, quinoa.Grown: In Bermuda.Vitamin content: An excellent source of vitamins A and K and very good source of C, B2 (riboflavin), E (alpha tocopherol) B1 (thiamin) and B6, a good source of folate (B9), B6 (pyridoxine) B5 (pantothenic acid) and B3 (niacin).Mineral content: A very good source of potassium, manganese and magnesium, a good source of copper, calcium, iron, sodium, phosphorus and zinc.Dietary fibre: A good source of fibre with about four grams in one cup of the boiled vegetable.Omega 3 fatty acids: There are about 8.6 grams of omega-3 fatty acids in one cup of the boiled vegetable.Protein: A good source of protein with about 3.7 grams in one cup of the boiled vegetable.Good for: Beet tops have strong anti-inflammatory properties and are therefore good at protecting against cardiovascular disease. Very low in saturated fat and cholesterol makes it a good choice not only for those protecting against heart disease but also for those with the condition.The red pigment, betacyanin, in the beetroot is also present in the leaves. The stems have the characteristic deep purple colour. Betacyanin is a powerful anti-cancer agent. Beet tops and beetroots offer particular protection against colon cancer. Researchers believe this is because of the combination of betacyanin and high-fibre content.