Beet
Beetroot is the root crop of a herbaceous annual plant. Initially, the place of origin of wild beets is considered India, as well as the Far East. After cultivation, many varieties of beets appeared: canteen — for cooking, sugar — for making sugar, fodder — goes to feed livestock.
Beetroot contains a large amount of iron, so it is indicated as a means of preventing anemia. The root crop also contains iodine, vitamins A, C, E, group B, potassium, sodium, phosphorus, magnesium and other trace elements important for humans. The calorie content of raw beets is only 43 kcal per 100 g, so it can be safely included in the diet. Regular consumption of beets helps to fight high blood pressure, gastrointestinal diseases, osteoporosis. Betacyanin, which gives a rich red color to the root crop, is a powerful antioxidant.
In cooking, beetroot is used to make fresh fruit, snacks, cold and hot soups, salads and casseroles are made from it. Beets can be boiled, steamed, stewed and fried. Its taste goes well with the taste of vegetables, beans, meat. On sale you can find both raw and boiled beets, even peeled and completely ready for use.
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