Beetroot is low in calories, in 100 g of fresh leaves there is only 19 kcal, and in boiled beetroot not much more, because it is 27 kcal. The medicinal properties of beetroot were already appreciated in Babylon. We are still cautious, especially when it comes to raw chard and beetroot. But wrongly - raw beetroot and fresh beetroot are recommended, among others. in the fight against liver and blood diseases and maintaining the body's immunity.
Is it possible to eat rawbeetrootand beetroot? Yes of course. Information regarding difficulties with beet digestion is not true. Raw beetroot andbeetrootin your salad help you keep your weight, and borscht will soothe your heartburn. Drinking raw beetroot juice helps to expel uric acid from the body and purifies the blood. Pectin contained in raw beetroot and beetroot lowers cholesterol, and the fiber helps to relieve constipation.
Beets are recommended for the treatment and prevention of liver diseases. The feeling of heaviness after eating a fried food or too much alcohol can be alleviated with a glass of beet juice or a fresh beetroot salad.
Other beetroot properties
- source of vitamin C, B1, contains calcium, magnesium, sodium
- rich in folic acid, needed by women of childbearing age and pregnant;
- recommended for anemia as it improves the quality of red blood cells;
- fresh beetroot and carrot juice supports the body's natural immunity; it is recommended especially in the autumn and winter period;
- accelerates the metabolism and is low in calories (100 g of raw beetroot is only 40 kcal);
- raises blood sugar levels, so it is not recommended for people with diabetes;
- beetroot decoction relieves symptoms of heartburn and acidity;
- helps to maintain the acid-base balance of the body.
Beets - what are their properties?
Botwina, chard or chard?
These terms are often used interchangeably, but in fact each means something different.
- Botwinaare the young leaves and roots of the beetroot. They are a valuable source of fiber. It is added to soups, cold soups, salads and stews.
- Botwinkais a term for a soup made of young beetroot. After adding vegetables to it: carrots,potatoes, a delicious spring soup is made.
- Chardis just another name for the leaf beet. It differs from red beet in that it has large, juicy leaves.
Available varieties Swiss chard: stem (long stems and small leaves) and deciduous (large, crimped leaves on short stems). In some regions, chard is synonymous with chard. In colloquial language, the words "chard" and "chard" are synonyms.
Types of beets used in our kitchen
Red beet- the most popular beetroot variety in Poland. It has an edible red root and reddish leaves. You can meet the one-year, two-year and three-year variety. As the name suggests, it is the basic ingredient of beetroot. All borscht, salads and fried beetroots are made of this variety of beetroot.
Leaf beetroot- otherwise chard, spinach beet or Roman cabbage. It is a plant that is mainly grown for its leaves. The root is branched, long, white-yellowish in color. Swiss chard is prepared in a similar way to spinach.