Beetroot came to the shores of Southeast Asia and China.It is calculated empirically that several species of beet red are used for cooking and medicinal purposes. This article is a description and use of red beet. A red beet contains sugar, proteins, organic acids (especially folic acid, oxalic acid, malic acid), vitamin C, B, P, PP, E, Mineral salts, trace elements potassium, zinc, iron, calcium, phosphorus, magnesium and lastly, iodine compounds.
Because beet is widely cultivated vegetables, the presence in each house is desired. The raw beets is a little bitter, so it can be taken in polished form, mixed with sunflower oil or a carrot. It can be taken in cases the thyroid gland problems and reduced immunity. It can be mixed with grated carrot or a mixture of beet juice with carrot anemia, anemia and other blood diseases.
The baked beetroot is an excellent remedy for heart disease and spleen problems.Grated beet rich in crude fiber, and stimulates the intestine as well as the whole digestive tract. It helps your body get rid of toxins and harmful substance and it simultaneously cleans the liver from the fatty layer.
Children who love beet tend to have healthier teeth and stronger bones. Traditional healers have long advised fresh beet juice in combination with other vegetables to fight cancer and treat tuberculosis. A combination of carrot and beet juice has very good effect on the nervous system. It can act as a sedative.
The culinary use of red beet is quite extensive. It is an indispensable part of our national dishes of borscht in all variants. It is used in almost all salads, sauces, vinaigrettes, appetizers and juice.