Note how Beta vulgaris the beet it is an annual or biennial plant that is cultivated and grows in places with a temperate climate. During the first year there is a higher concentration of sugar in the roots while, in the second, the stem which can reach up to two meters in height, with leaves which can take on a singular heart-shaped appearance, with a very large size and small flowers. Its is a multiple role because it is grown to obtain sugar, but also as a vegetable, tubero or as forage for animals.
An integral part of the vast family of Amaranthaceae, which also includes the quinoa and spinach, it prefers warmer and more pleasant temperatures. Widespread throughout the globe, the sowing stage it changes according to the area to which it belongs, for example in the northern territories it is faced in spring with harvesting at the end of August, while in the southern ones it is grown following the autumn-spring cycle, with harvesting in summer. A little plant, a little tuber, beetroot is used both in the field ofsupply than in that of natural remedies, as the undisputed protagonist of physical well-being. Let’s find out its beneficial role together.
Beetroot, a little history
According to studies and research theorigin beet would have two different centers, one in the Mediterranean area or in the steppe regions of southwestern Asia and a second in the Canary Islands or Cape Verde. But its passage has been traced since ancient times of the Greeks and Romans, used both as a food and as a natural remedy e doctor. Subsequently, the cultivation also took hold thanks to the care and interest of the monks, but only in 1700 did agronomists and chemists discover the incredible potential linked to the ability to produce sugar. The various studies started and the consequent targeted cultivations have allowed a valid improvement of the extraction phase.
A strong interest that has favored the creation of a factory thematic in Cunern, in Lower Silesia, was that of Frederick the Great and subsequently of William III, who supported the studies and marketing initiated by Franz Karl Achard. Finally, Napoleon it has allowed improvements in terms of experimentation and production, also the result of the blocks imposed precisely by the wars that prevented their supply and import from England, the only one to cultivate them. This led to the start-up of national productions, with the creation of a profitable trade that is still very flourishing today.
Food benefits and nutritional properties
As anticipated, beetroot can find space like animal fodder, turn into leafy and tuber vegetables, allow the extraction of sugar from roots and turn into a natural remedy. There are many varieties, including those with pulp coloring from white to yellow, up to the most common purplish red. This last type of beetroot owes its intense hue to the presence of betaina, that is a natural pigment that dissolves in water and that is used both in the food and in that of fabric dyeing. Beetroot is readily available fresh during the autumn period or vacuum-packed and pre-cooked, available all year round.
Small but beneficial, it is full of many nutritional properties such as mineral salts such as potassium, iron, calcium, phosphorus, magnesium, sodium, zinc but also vitamins A, E, C, B and sugars. Beetroot plays an important role in quality natural antioxidant in addition to eliminating toxins from the cells, purifying, burning and promoting the well-being and regeneration of red blood cells. If fresh, it can be cooked in a pot or in boiling water until soft, if pre-cooked it can be sliced and seasoned with oil, vinegar, lemon and fresh garlic.
Find space in the preparation of risotto tasty, velvety and soups, you can prepare spreads, hamburgers, hummus and energy smoothies. Blended and transformed into cream, it can become a tasty condiment for pasta, an integral part of fresh salads or as a tasty carpaccio paired with fresh and dried fruit, seasoned with oil, vinegar, salt, pepper, parmesan flakes and thyme. Perfect to slice thinly and brown in the oven with bay leaf and oil, it gives yummy chips.
Beetroot, an excellent natural remedy
We now know the beneficial aspect of beetroot both forenvironment, since biodegradable plastics are produced with waste, but mainly for salute. A food that finds space within dietary regimes and in healthy food paths thanks to the potential in terms of purification and good digestion. Beetroot improves the production of bile and makes the gastric mucosa stronger. It plays a positive role by regulating blood pressure and improving the nervous system, as well as protecting the health of the heart thanks to the presence of folic acid and betaine able to strengthen the capillaries. If taken regularly, it dissolves i calcium deposits, thus preserving the health of the circulation and the blood vessels themselves.
Natural antioxidant, it fights free radicals by slowing down cellular aging, at the same time it recharges the body with energy and counteracts theanemia thanks to the high presence of iron. It stimulates the production of red blood cells and reduces blood sugar levels because rich in fiber, a panacea for those suffering from diabetes. It protects the bones, improves digestion, fights fatigue and depression because it is rich in betaine and tryptophan, the latter responsible for the production of serotonin. It fights inflammation and performs a very important task of prevention against the formation of cancer cells. Healthy, good, tasty, however, it is not suitable for those suffering from irritable colon and kidney stones.