Beetroot (Beta vulgaris)

Beetroot (Beta vulgaris)

Even in the Middle Ages, red beet was considered a healthy and tasty vegetable. They were served on the table of Władysław Jagiełło. They gave the white borscht originally beautiful, ruby color. Today red beet is one of the most popular vegetables in Poland. Beetroot, beetroot and beetroot (classic vegetable for hare and wild roast) have belonged to the typical dishes of Polish cuisine for centuries.

Beetroot is a vegetable with valuable nutritional properties, because it contains m. in. calcium, potassium, magnesium, iron and phosphorus. Red beet juice (crude, also acidified) has a cleansing effect on the body and should be included in the recently popular juice treatments. It is admittedly not rich in vitamins, but this disadvantage is offset by the richness of the mineral salts in beet. On the other hand, young beetroot leaves contain a lot of vitamins and should be added to soups and green lettuce in spring..

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