Roots Don’t Make Us Heavy: The Real Story of Carrots, Beets, and Potatoes

Long back, I remember someone who gave my friend an “electric vibration treatment” to reduce fat. His advice was strict: “Cut out all root vegetables, even carrots, if you want to lose weight.” At the time, it sounded serious, almost scientific, so we believed it.

But today, I see a very different picture. Devesh and Niranjana, who are also in the weight training program, happily include carrots and beets in their salads. When I once asked, Devesh simply smiled and said: “Mother, beets and carrots can very well be taken.” At the gym too, many sip beetroot juice for stamina before a workout. That made me pause — if roots were really “bad,” why are health-conscious people embracing them?

And then I imagined the roots speaking for themselves…

Carrot would probably jump up first and say:

“Wait a minute! I’m barely 41 calories per 100 grams. I’m crunchy, sweet, and full of vitamin A. People snack on me raw, toss me in salads, and I help them feel full without adding weight. How am I the problem?”

Beetroot, not far behind, would nod along:

“Exactly! I bring antioxidants, folate, and stamina to the table. Athletes drink my juice before runs, lifters before workouts. Yes, I’m naturally sweet, but that sweetness doesn’t turn into fat — it fuels the body to perform better.”

Sweet Potato would smile proudly and add:

“For years people thought I was too starchy, but now look at me! Article after article calls me a superfood. I’m full of fiber, antioxidants, and slow carbs that release energy steadily. I keep people satisfied longer and help them avoid junk cravings.”

Then, with a sigh,

Potato would speak up:

“I’m the most misunderstood of all. On my own, I’m just 87 calories per 100 grams. Boil me, bake me, steam me — I’ll nourish you with potassium and energy. It’s only when I’m fried into chips, French fries, or drenched in butter that I become the villain. Blame the oil, not me.”

Yam would step forward and say softly:

“Yes, I’m heavier than carrots or beets, but I bring plenty of fiber, potassium, and strength. Farmers and workers have relied on me for centuries. Treat me well, don’t overdo the frying, and I’ll keep you strong.”

Finally,

Seppankilangu (Colocasia/Taro) would add:

“People enjoy me as crispy varuval, and then accuse me of being fattening. But I give minerals, resistant starch, and long-lasting energy. Cook me properly, in moderation, and there’s nothing to fear. Don’t point fingers at me for your overindulgence.”

Listening to this imaginary debate, one thing becomes clear: root vegetables are not the enemy. Carrots and beets are light and nutrient-packed. Sweet potatoes are gaining their rightful place as a health food. Even potatoes, yam, and seppankilangu are nourishing when cooked right. The real culprit is not the root — it’s the recipe.

And this isn’t just my imagination. Nutrition data and research studies confirm it: carrots and beets are low-calorie and weight-friendly, sweet potatoes offer fiber and steady energy, and even potatoes on their own are not harmful. The real issue is never the vegetable — it’s the cooking. Boiled, steamed, or roasted lightly, they nourish us. Deep-fried or drenched in butter, they work against us.

So the fact-checked truth is simple:

No root vegetable needs to be feared — even potatoes are perfectly fine, provided the cooking method is right. 🌱Roots don’t make us heavy — it’s how we cook them that decides.
Blame the oil, not the root.