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Beet – the name of a plant and the fruit of the same name. History of cultivation of beet originates in the territory of modern India where and now it is possible to meet it in a wild look. Beet was grown up in ancient Babylon, Egypt, Greece and Rome. Long time consumption of beet was limited to its leaves whereas roots were used only in the medical purposes. Consumption of root crops began much later – in Germany in the XVI century. Now beet widely extended worldwide and is cultivated in the territory of all continents except Antarctica.
The root and leaves of beet is eaten. Leaves add to salads, a root except addition in borsch, use in salads, soups, desserts, do beet juice and other drinks of it.
In 100 g of beet contains:
In 100 g of beet about 42 kcal on average contain.
Useful properties of beet
In the medical purposes beet was widely applied in Ancient Greece and Egypt; its useful properties Hippocrates mentioned in the works.
Beet normalizes work of cardiovascular system, it is excellent preventive and remedy at atherosclerosis and a hypertension, promotes a lowering of arterial pressure, stimulates formation of red blood cells and reduces the content of cholesterol in blood.
Alkaloidopodobny connections a betaine and betanin are a part of beet. These substances participate in synthesis is well-cared, and also promote splitting and digestion of food, improving fatty exchange and intensifying function of a liver, thereby preventing its fatty regeneration. The gamma aminooleic acid which is a part of beet, plays an important role in a brain metabolism.
Beet promotes release of excess liquid, salts of heavy metals and other products of disintegration, it also possesses the spazmolitichesky, antisclerous, antibacterial, anti-cancerogenic, anti-radiation and calming action. Besides beet is useful in case of fatigue or exhaustion of an organism, increases visual acuity, promotes removal of excess of calcium, normalizes a metabolism and stimulates work of immune system.
Beet is contraindicated at some diseases