Beetroot — the name of the plant and the fruit of the same name. History beet cultivation originated in what is now India, where it now possible to meet her in the wild. Beets grown in ancient Babylon, Egypt, Greece and Rome. Vremyaupotreblenie long to eat the leaves of beets was limited, while the roots are used only for medical purposes. Eating roots began much later — in Germany in the XVI century. Currently beets widely spread throughout the world and is cultivated in all continents except Antarctica.
In the food consumed root and leaves of beets. The leaves are added to salads, in addition to adding to the root soup, used in salads, soups, desserts, it is made beet juice and other beverages.
In 100 g of beet contains:
• Water — 86 g
• Proteins — 1.52 g
• Fat — 0.11 g
• Carbohydrates — 11.73 g (including mono-and di-saccharides — 9 g)
• Dietary fiber (fiber) — 1,7 g
• Pectin — 1,46 g
• Organic acid — 0.05 g
• Ash — 0.9 g
• Vitamins A (beta-carotene) — 0.0154 mg
• Vitamins B1 (thiamine) — 0.023 mg
• Vitamins B2 (riboflavin) — 0.041 mg
• Niacin (vitamins B3, vitamin PP) — 0.22 mg
• Folic acid (vitamins B9) — 13,6 mcg
• Vitamins C (ascorbic acid) — 10,4 mg
• Vitamins E (Tocopherol) — 0.142 mg
• Potassium — 300 mg
• Calcium — 38 mg
• Magnesium — 21 mg
• Sodium — 84 mg
• Phosphorus — 44 mg
• Iron — 1.4 mg
• Iodine — 7 mg
• Cobalt — 2 mg
• Manganese — 0.66 mg
• Copper — 140 mcg
• Molybdenum — 10 mcg
• Fluoride — 20 mcg
• Zinc — 0.42 mg
In 100 g of beet contains on average about 47 calories.
For therapeutic purposes, the beets are widely used in ancient Greece and Egypt, its beneficial properties mentioned in his works Hippocrates.
Beet normalize cardiovascular system, it is an excellent preventive and lechebnymsredstvom in atherosclerosis and hypertension, reduces blood pressure, stimulates the formation of red blood cells and reduces the amount of cholesterol in the blood.
The structure consists of beet alkaloid compounds betaine and betanin. These substances are involved in the synthesis of choline, and also contribute to splitting and digestion, improves fat metabolism and activating the function of the liver, thus preventing its fatty degeneration. Part of the beet gamma-aminobutyric acid, plays an important role in the metabolism of the brain.
Beetroot helps release excess water, salts, heavy metals and other decomposition products, it also has antispasmodic, protivoskleroticheskim, antibacterial, anti-cancer, anti-radiation and calming effect. Besides beets useful in case of fatigue or exhaustion, improves eyesight, helps to eliminate excess calcium normalizes metabolism and stimulates the immune system.
Beetroot is contraindicated in certain diseases of the kidneys and bladder.
Beet root crops like carrots, keep well for a long time, so it is fresh raw juice can be used in food all year round. Beetroot is widely cultivated and grows wild in all over the northern coast of the Mediterranean Sea. Beet leaves contain almost the same set of nutrients, and root vegetables. They are also helpful to eat.
Beet (Beta vulgaris L.) — an annual and biennial or perennial herb of the family Chenopodiaceae — amaranth. The genus of 14 species (11 wild and two cultural) in the USSR 5 species (including two cultural). Wild populations of B. foliosa Ehrenb. found on the sea coast of southern Europe, northern Africa and western Asia. The area of distribution: Mediterranean, Asia Minor, the Caucasus, the Crimea, the Balkans, in the east comes to India, on the west coast of France captures, the UK and Scandinavia.
Beet plant in fields and gardens (Form V. Rapacea Koch), for extracting sugar and as a vegetable.
Wild species: Beet creeping (B. procumbens), Beet krupnokornevaya (V. macrorhiza), Beet kaemchatoplodnaya (V. lomatogona), Beet intermediate (B. intermedia), Beet trehstolbikovaya (V. trigyna), maritime beet (B. maritima) , Beet spreading (V. patula), etc.
As a result, a variety bred breeding cultivars beet biennials — Beet leaf, or chard (V. cicia), and Common Beet Root (B. vulgaris), subdivided into European (varieties of the dining room, food and sugar beet) and Asian (usually uncultured group of varieties with poor root crop) subspecies. Beet varieties: Ataman, Bordeaux, Detroit, Egypt, Cadet, Cylinder, Red Balloon, Aelita
Summer beet seed no later than mid-July. As in spring and in summer crops in northern practice of growing beet seedlings. Seedlings planted at the age of 30 40 days. In the garden beets are grown rarely separate culture — in most cases it is planteds as a sealant with cucumber, potatoes, on the Limits of the ridges and irrigation ditches. Good growing beets and carrots. The quality, taste of beets improved.
Salads — Mongolian slide
Very well with prunes with chicken breast.
Worth a try!
beets, chicken breast, walnuts, prunes
Meat dishes — Pork cutlets with beetroot and tomato sauce
Recipe Unlike my carrot cutlets not invented by me, but was tested and slightly modified to your taste.
burgers, pork, beetroot, tomato sauce
Therefore, stewed beets — are always welcome at the table in my family. I take for cooking beets, carrots, onions in free proportions to your taste, sea salt «salute di mare», black pepper, oil for frying.
The entrees — beetroot
Beetroot eat you in a moment,
After all, with salt «Salute di Mare» he simply delicious!
beets, cold beet soup, Salute di Mare
Healthy dish — Beet carpaccio with vegetables
Carpaccio is a dish of Italian cuisine are pieces of raw meat thinly sliced and seasoned with mixture of olive oil, lemon juice o wine uksusa.Etot option beet carpaccio I prepared the recipe Helen M. making their small change.
Was very happy and pleased with the taste of a delicious family snack. Try this one!
Beautiful red beets
Beetroot is useful in anemia, constipation, hemorrhoids, liver and gall bladder, cancer, heart problems, it aids in digestion and normal blood circulation.
Healing properties, which is famous for beets, provided by a large number of nutrients, vitamins and minerals. Beetroot — the source of carotenoids, lutein and flavonoids. Beetroot is rich in fiber, vitamin C, magnesium, iron, copper and phosphorus. It is very low in calories — and at the same time from all the vegetables it contains the highest amount of sugar, making it suitable for the production of sugar.
Beet root and leaves have a number of useful properties.
Benefits of beet for the heart. Beet fiber helps reduce cholesterol and triglycerides.
Benefits of beet during pregnancy. Beets need to use women planning pregnancy and during pregnancy. Beetroot is a source of folic acid, which prevents some birth defects in infants, in particular, a neural tube defect.
Beet cancer. Nitrate, used for preserving meat, cause people from developing colon cancer. Beetroot contains pigment betatsianin, which prevents cell changes that cause these dangerous substances. Especially useful for beet juice and beet powder.
Benefits of beet for the liver. Betaine contained in beet juice, stimulates liver function.
Benefits of beet with breathing problems. Beetroot — a source of vitamins C, which helps asthma. Natural beta-carotene helps prevent lung cancer.
Beet as an energy source. Beetroot contains significant amount of carbohydrates that provide energy and promote stamina.
Beet against cataracts. Presence in beets beta-carotene (vitamin A) prevents age-related eye diseases such as cataracts.
Beet against capillary fragility. Flavonoids and vitamin C help to maintain healthy tissue capillaries.
Beets with macular degeneration. The presence in the beet beta-carotene helps prevent macular degeneration.
Beet against stroke. Low levels of potassium in the body increases the risk of stroke. Rich in potassium and beets recommended in this case.
Beets from hormonal imbalance. The presence of boron in the beet juice promotes the production of sex hormones.
Other useful properties of beets. In ancient times beet used for fever and constipation. In the Middle Ages, beetroot was also used in disorders of the digestive system. Beet leaves help heal wounds.
Beets can be harmful. In the beet contains oxalate, which in excessive amounts can cause crystallization of a liquid, so people with kidney or gallbladder should avoid eating beet.
Caviar from canned beets
To produce 1 kg of caviar should: beets — 500 g carrots — 200 g onions — 100 g of vegetable oil — 150 g tomatoes — 100 g of acetic acid 80% concentration — 4 g, pepper and salt — on taste
Beets and carrots washed, cleaned and rinsed again with running water, onion peeled and washed. Prepared vegetables passed through a meat grinder, placed in an enamel pot or Dutch oven, mix well and put out in the unheated oven for 1.5-2 hours
Canned beets with horseradish
On 10 cans of 0.5 liters should: beets — 1.6 kg, horseradish — 590 g of sunflower oil — 350 g sugar — 155 g, salt — 75 g black pepper — 3 g, 6% vinegar — 410
Fresh young beets prepared in the same way as for marinating. Horseradish is washed, soaked in cold water for 24 hours, then drain the water, purified horseradish peeled, remove the top and bottom of the root, again washed in running water and ground in a grater or a meat grinder. Prepared beetroot and horseradish placed in an enamel pot, add salt, sugar, black pepper, calcined until white smoke sunflower oil, the mixture is well stirred and heated to 70-75 ° C, remove from heat and add the vinegar. The mixture was again mixed thoroughly in hot, packed in dry heated jars.
The filled cans covered boiled lacquered lid and set in a pan of water heated to 60 ° C for pasteurization. Time pasteurisation at 90 ° C for cans of 0.5 liters — 20 min, 1 l — 25 min. At the end of pasteurization hermetically sealed cans, turn down the neck and cool.
Natural canned beets
For canning pick only young beets without tops, round, dark red inside. Not recommended beet, which has in the context of the white ring.
I cut the ends of the beet root and the green part of the head, thoroughly washed with cold water and blanch in boiling water for 12-15 minutes. After blanching skin is easy to clean with a knife. Prepared beets medium and large cut in pieces or cubes, and small (less than 40 mm in diameter) canned whole.
Prepared beets quickly placed in jars and pour hot (temperature: 90 ° C) water or 1.5% solution of salt (15 g of salt in 1 liter of water). The filled cans covered boiled lids and set in a pan of water heated to 72-78 ° C for sterilization. During sterilization at 100C for cans of 0.54 liters — 42 min, 1 l — 50 min.
Canned pickled beets
For pickling beets take maroon without white rings in the cross section. Young fresh beets thoroughly washed in cold water, cut off the roots and leaves, peel, cut into circles, plates, blocks or dots, and small fruits (up to 40 mm in diameter) kvass entirely.
Prepared beets tightly placed in barrels or glass jars and pour filtered 4.5% strength brine (40-50 g of salt in 1 liter of water). Covered wooden barrels filled circle, on which is placed oppression. In the first days of fermentation on the surface there is foam, which should be removed. Circle washed with brine. 10-15 days (at the end of fermentation) barrels topped with brine and take out in a cool room. The filled jars are sterilized at 100 ° C. The processing time for cans of 0.5 liters — 40 min, 1 l — 50 min.