The common beet (Beta vulgaris), also known as red beet or garden beet, is defined as a biennial herbaceous plant, recognizable by the presence of heart-shaped leaves, small green or reddish flowers, from which hard fruits originate , called walnuts. It is not these fruits that are used for human nutrition, but the leaves and especially the tuber roots, characterized by a rounded shape and a bright red color.
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La common beet (Beta vulgaris), also known as beetroot or garden beet, is a biennial herbaceous plant, recognizable by the presence of heart-shaped leaves, of small green or reddish flowers, from which hard fruits, called walnuts, originate. It is not these fruits that are used for human nutrition, but the leaves and especially the tuber roots, characterized by a rounded shape and a bright red color. Let's find out Calories, properties and uses of beetroot
The beetroot is distinguished by the rich presence of minerals and vitamins. Its composition consists mainly of water. One red beet contains mineral salts such as sodium, calcium, potassium, iron, magnesium and phosphorus. As for vitamins, the presence of vitamin A, vitamin C and vitamins of group B is highlighted. Both the tuber and its leaves are rich in antioxidants and flavonoids, useful for protecting the body from the action of free radicals. The content of vitamin A, essential for the protection of vision, is higher in the leaves than in the tubers.
Among B vitamins stands out thefolic acid, also known as vitamin B9, considered particularly useful for taking during pregnancy, in order to avoid defects in the development of the unborn child. The content of vitamin B9 is higher in raw beetroot and can be reduced by cooking.
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Due to its content of mineral salts, beetroot is indicated as a useful food for the reintegration of the same in the body. Both the beet root and its juice are considered a natural aid in case of anemia. With the addition lemon juice in the juice or as a condiment of the tuber it is indicated in order to favor the absorption of iron contained in such foods.
The effects of beetroot in fight tumors, with particular reference to colon cancer, have been the subject of study since the XNUMXs. More recent studies have focused on beetroot and the juice extracted from it as beneficial foods for prevention of cancer and cardiovascular disorders. Due to its vitamin content, beetroot strengthens the capillaries and helps improve blood circulation.
Consuming red beets means you can counteract le liver disease and mitigate the inflammations that affect our body, with particular reference to the digestive system.
Beetroot consumption could be contraindicated to those who suffer from kidney stones, due to its oxalate content, as well as in case of gastritis - as beetroot stimulates the production of gastric juices - and diabetes, due to the sugar content not to be underestimated in the cooked tuber.
Beetroot is not a very caloric vegetable, in fact the cooked beetroot contains approx 43 calories every 100 grams of product; calories are only 19 per 100 grams of raw beetroot. It is mainly composed of water and fibers. You can consume it both raw and cooked, for example prepared in the oven, boiled or steamed.
- Calories 43 (per 100 grams of cooked beetroot)
- 0,2 g fat
- Saturated fatty acids 0 g
- Polyunsaturated fatty acids 0,1 g
- Monounsaturated fatty acids 0 g
- Cholesterol 0 mg
- Sodium 78 mg
- Potassium 325 mg
- Calcium 16 mg
- Iron 0,8 mg
- Magnesium 23 mg
- G carbohydrates 10
- Dietary fiber 2,8 g
- Sugar 7 g
- 1,6 g protein
- Vitamin A 33 IU
- Vitamin C 4,9 mg
- Vitamin D 0 IU
- Vitamin B6 0,1 mg
- Vitamin B12 0 μg
The food use of beetroot dates back to the times of the ancient Greeks and Romans, who already used it not only to eat it, but also because of its medicinal functions. Once cooked, the beets take on a very dark red color, tending to purplish.
From beets a natural dye is obtained which is used by the food industry for the production of other foods. THE natural dyes present in beet can also be used for the production of cosmetics, like natural lipsticks, and for the fabric dyeing according to traditional methods. In pastry, beetroot juice, or its pulp, once cooked, is used for the natural coloring of creams and desserts.
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Beetroot can be eaten raw, grated or thinly sliced and simply topped with lemon juice, or boiled, cooked in the oven or in a pan.
Raw and grated red beetroot is perfect for preparing salads rich in raw vegetables, such as carrots, cauliflower or fennel, to be dressed with simple lemon juice and extra virgin olive oil. Red beets can also be stewed and served in combination with red cabbage.
This tuber is an excellent ingredient to be used in the preparation of soups and vegetable soups. In Eastern European countries and Russia, beets are the main ingredient in the preparation of borsch (or borsch), a soup made from red beets originally from Ukraine and typical of the Slavic world.
A beet can be obtained from the beet juice particularly considered Howdy.
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It is a particularly sweet juice, containing vitamin C and minerals such as potassium, magnesium, manganese and phosphorus. Beetroot juice is used for her diuretic properties and they are attributed to it anti-cancer benefits.