Beetroot

The medicinal value of beets was already known in ancient times. It is used as an aid in the treatment of malaria, acute fibrotic diseases and influenza in the initial stage, and for the regulation of blood pressure, especially low. Beet is useful in the treatment of anemia.

Description and Origin

The medicinal value of beets was already known in ancient times. Was used as an aid in the treatment of malaria, influenza, regulation of blood pressure.
Beetroot is a root vegetable and a medicinal herb known for more than two thousand years.
Today's tame beet originated in the wild that can still be found on the shores of the Mediterranean and Black Sea. The ancient peoples used only thick fleshy leaves of beetroot, while its root was tough and unusable. For centuries, the vegetable growers experimented until they got the present of beetroot with juicy big red root, but without ignore list.
Beet Root is a rich red color that originates from a group of red pigment called betacijanini. In the colonial era beetroot juice painted the icing on the cake and roasted pink pancakes.


Salubrity

The medicinal value of beets was already known in ancient times. It is used as an aid in the treatment of malaria, acute fibrotic diseases and flu in the initial stage and to regulate blood pressure, especially low, and a beneficial effect on the nerves and brain function. Beetroot is useful in the treatment of anemia, especially in children and young adults and enhances the function of the stomach, intestines and gall bladder.
It is also very important in the diet of vegetarians because it contains a certain amount of cobalt that is involved in the creation of vitamin B12. Vitamin B12 is only found in the products of animal origin, and in vegetables ga generally does. Vitamin B12 is involved in the creation of red blood cells in the blood, and the lack of this vitamin causes pernicious anemia. That's why beetroot is one of the best natural remedies for treating anemia and anemia.
Beetroot contains iodine. The presence of iodine cycle seems invaluable in the fight against atherosclerosis and retard the aging process, therefore, is recommended for the elderly.
Because selenium content beetroot is food that has the quality of remineralization and successfully counters premature aging and participates in the overall clearance of the organism.
It also contains salicylic acid, which has anti-inflammatory in the body.
Beetroot is best eaten raw and grated it with a little lemon juice. If you want to improve the taste of such a prepared salad with beets, use the carrot and / or a sour apple. It will surprise you to taste the fullness of such combinations.
Beet juice is very healthful and taste it can be improved adding honey and lemon.
Beetroot can consume in any form without any adverse consequences and limitations, it is easy to digest and does not adversely affect the secretion of the stomach.
Thanks to the presence of anthocyanins, which give red beets, affects the recovery of blood, suppresses the growth of tumor cells and serves as a natural protection and removal of the effects of harmful radiation. In addition, betaine and betanin from beetroot helps in strengthening blood vessels, regulating blood pressure, lower cholesterol levels, stimulate liver metabolism and work, and strengthen, and defenses of the organism.
Multiple beneficial effects on the human body beetroot, combined with a very affordable price is a real boon to the health accessible to all.


Energy and nutritive value

Beetroot is extremely useful and beneficial vegetables that can be used all year round.
Average chemical composition of beetroot calculated per 100 g of fresh ingredients: water 88 g, protein 1.5 g, fat 0.1 g, carbohydrates 9.4 g fiber 2.5 g Energy value beetroot is only 45 kcal per 100 g of fresh foods .
Beetroot is easy to digest foods. It contains almost all the mineral ingredients: potassium, phosphorus, calcium, magnesium, iron, fluorine, sulfur, iodine, bromine, lithium, rubidium, cesium and strontium. It is important to note that beetroot contains a certain amount of cobalt that is involved in the creation of vitamin B12.
Important is the presence of vitamin B1, B2, B6, C, folate and pantothenic acid, though not in large quantities. Excellent source of folate (27% of RDA per 100 g), and a good source of manganese (16% of RDA per 100 g), potassium (10% of RDA per 100 g) and fiber (11% of RDA per 100 g).