Beetroot belongs to the family marantaceae. Beets were grown in ancient Babylon, Armenia and Iran is still in the second millennium BC. And the first in the course was the beet tops, which was considered a drug. It was only much later began to eat the roots.
In the middle ages beetroot it was particularly popular in Eastern Europe, where the plague was raging. Local residents noticed an abundance of beets on the table in the villages of mortality was lower. This love of beets peoples of Eastern Europe and preserved to this day.
In Russia, beets extremely popular because of good taste, availability and simplicity of cultivation. There is, perhaps, no garden or private garden, where there is at least one of the beds with beets. Beetroot - one of the few vegetables that retain their properties during the entire year of storage, up to the new harvest, and do not lose vitamins.
Beets are often eaten boiled. Sometimes - as juices or crude.
Ingredients boiled beets
In 100 grams of cooked beets contains about 45 calories. Calorie beet may vary depending on the variety: the greater the beets contain sugar, the higher the calorie content. 86% beet is water, approximately 9% - carbohydrates. Other - proteins (1.5%), fat (0.1%), cellulose.
Beetroot is a good source of minerals and vitamins. It consists of iron, potassium, calcium, iodine, magnesium, fluorine, manganese, phosphorus, sulfur. In large quantities contains vitamins A, C, E, D, PP.
Beetroot contains a large number of biologically active substances, which are due to the beneficial properties of this vegetable.