Beet- a genus of one - two - and perennial herbaceous plants of the Amaranth family.

The most famous representatives are: common beet, sugar beet, fodder beet. In everyday life, they all have a common name - beets. In the southwestern regions of Russia and in most of Ukraine, the plant is called beetroot or beetroot (also in Belarus - beetroot). Found on all continents except Antarctica.

Table beet is characterized by dark red color of leaf petioles, peel and root pulp. Their shape is from round to elongated - conical. The pulp is juicy, sugary, dark red, with light rings on the cut. In the second year, tall (50-100 cm) and branched stems develop from the planted root crop, bearing regular oblong leaves with a sharp end. Basal leaves entire, heart-shaped - ovate, petiolate. Leaves are lanceolate at the top of the stem. It ends with a paniculate inflorescence of long spikelets of peduncles. Flowers numerous, small, inconspicuous, green or whitish, five-membered, regular. The perianth, when ripe, forms infructescences, consisting of 2 - 4 fruits - acute seed nuts.

The nutritional value of beets is very rich. Beneficial features beets are found in root crops: sugars - glucose, fructose and sucrose; organic acids - citric, oxalic, malic; various proteins; vitamins BB, B, C, P, PP, carotenoids, pantothenic, folic acids, pectin, pigments, a significant amount of salts of iron, manganese, potassium, cobalt, magnesium, iodine. As well as fiber, amino acids (lysine, valine, arginine, histidine, etc.). In addition, trace elements such as cobalt, rubidium, cesium, copper, zinc, iron, chlorine, potassium, phosphorus, sulfur, magnesium, and iodine were found in beets. Many of them regulate the processes of hematopoiesis, and people who regularly consume beets almost do not suffer from anemia.

All modern views Beets are descended from wild beets that grow on Far East and in India, which has been used as food since time immemorial. The first mention of the beet dates back to the Mediterranean and Babylon, where it was used as a medicinal and vegetable plant. Initially, only its leaves were eaten, while the roots were used for medicinal purposes.

Beets were highly valued by the ancient Greeks, who sacrificed beets to the god Apollo. The first root forms appeared and were well known by the 4th century BC.

By the beginning of N. e. cultivated forms of the common root beet appeared; in the X-XI centuries they were known in Kievan Rus, in the XIII-XIV centuries - in the countries Western Europe. In the 14th century, beets began to be grown in northern Europe.

Fodder beets were bred only in the 16th century in Germany. The complete differentiation of beets into table and fodder forms occurred in the 16th-17th centuries, and already in the 18th century this vegetable quickly spread throughout Europe. Fodder beet chemical composition differs little from other types of beets, but its roots contain a large number of fiber and fibers.

Sugar beet appeared as a result of intensive work of breeders, which began in 1747, when Andreas Marggraf found out that sugar, which had previously been obtained from sugar cane, was also found in beets. At that time, the scientist was able to establish that the sugar content in fodder beets was 1.3%, while in the root crops of currently existing varieties bred by breeders, it exceeds 20%. Marggraf's discovery was first able to appreciate and practically use only his student Franz Karl Achard, who devoted his life to the problem of obtaining beet sugar and in 1801 equipped a factory in Lower Silesia where sugar was produced from beets. Since then, sugar beets have proliferated, and are now the second source of sugar after sugar cane.

In addition to the well-known borscht and vinaigrette, many other dishes are prepared from beets. Beets are baked, stewed, fried and even put in dishes raw.

Baked beets can be supplemented with other vegetables - celery, potatoes, carrots, fennel, green beans, you get a delicious side dish for meat, fish or chicken.

In food, you should eat not only the root crop, but also the beet tops when it is still quite young and fresh. Beet tops can be added to any summer salads, cook soups, okroshka, casseroles, pies with it. Beetroot cabbage rolls are very tasty, they are easier to prepare than cabbage rolls - after all, it is more convenient to wrap minced meat in beetroot leaves.

Beets in ancient times were used against anemia, fever, diseases of the digestive organs and lymphatic vessels, for the treatment of putrefactive and malignant ulcers. Nowadays, it is also used as a diuretic, anti-inflammatory, analgesic, mild laxative. Honey of different varieties enhances the healing qualities of beets.

For chronic constipation, digestive disorders, diseases of the liver and biliary tract, it is recommended to consume 100-150 g of boiled beets. Its action enhances honey (in equal proportions). A decoction of beets is used for constipation in the form of enemas.

Especially widely used for medicinal purposes beetroot juice. IN Tibetan medicine fresh juice treat angina. Grate the beets, squeeze out a glass of juice, add 1 tablespoon of vinegar and 1 teaspoon of linden honey. Gargle with this solution 6 times a day, drinking one sip inside. Continue rinsing for a long time.

In Russian folk medicine, chronic tonsillitis is treated with a decoction of unpeeled beets. To do this, 1 kg of unpeeled root crops are washed well, poured into 2 liters cold water and simmer until tender, adding 2-3 g of finely chopped propolis. Warm broth gargle at night every day for a month. The broth is stored in the refrigerator for no more than 3-4 days, diluted with a small amount of hot water before each procedure.

Doctors note the healing effect of beetroot juice for pneumonia, pleurisy, bronchitis, and kidney diseases. It is prescribed 1/2 cup 2 times a day before meals. A mixture of beetroot juice in equal proportions with carrot and radish juice is used for anemia, to improve metabolism, as a general tonic.

Juice mixed in equal proportions with honey is used to treat hypertension 1/2 cup 3-4 times a day before meals for 4 days. You can use for this purpose and pure juice 1 cup 3 times a day before meals.

In Russian traditional medicine cotton wool moistened with beet juice was placed in the ear for migraine. Freshly grated beets (or beet leaves) were applied to the affected areas with poorly healing ulcers, inflammatory skin diseases, bruises, tumors, and burns.

The effect of red beets on cancer cells is known. Scientists have found that healing effect possesses only freshly prepared juice, which is 3 times more active than stagnant. Boiled beets and boiled juice do not have such properties. Improvement in the condition of patients was observed 2-4 weeks after the start of treatment.

People suffering from urolithiasis and other metabolic disorders (with various diseases of the kidneys and bladder) should limit the use of beets due to the content of oxalic acid in it.

Varieties

Systematics on Wikispecies

Images at Wikimedia Commons

ITIS NCBI EOL t:300073 IPNI 164505-1 TPL kew-2675613

Beetroot(Not beet; lat. Béta vulgáris) is an annual, biennial or perennial herbaceous plant; kind of genus Beet family Amaranthaceae (previously the genus belonged to the Marev family). Cultivated in large areas everywhere.

In the southwestern regions of Russia, in Belarus and Ukraine, the plant is called beetroot, or beetroot.

Story [ | ]

Before cultivation, wild beets were used as food. In the 2nd millennium BC. e. leaf beet was introduced into culture (presumably on the islands of the Mediterranean Sea) as a medicinal and vegetable plant. The first root forms appeared (according to Theophrastus) and were well known by the 4th century BC. e .. To the beginning of n. e. cultivated forms of the common root beet appeared; in the X-XI centuries they were known in Kievan Rus, in the XIII-XIV centuries - in the countries of Western Europe. In the XVI-XVII centuries, it was differentiated into table and fodder forms; in the 18th century, sugar beet emerged from the hybrid forms of fodder beet. From the end of the 19th century and into the 20th century, culture spread to all continents. folk legends say that the widespread use of beets for food by the peoples of the Balkans and Eastern Europe prevented the development of medieval plague epidemics [ ] .

Botanical description[ | ]

The root of wild and leaf beet species is taproot, woody, completely immersed in the soil. The wild form has a thin root; annual plant. In bred, the root is fleshy and juicy, thick (root crop), in most varieties it protrudes above the soil surface; biennial plant.

wild species :( C.Sm. Hornem.), ( Steven), ( Fisch. & C.A. Mey.), ( Waldst. & Kit.), ( Aiton) and others.

In the first year, it develops only a root and a rosette of basal bare large, ovate, blunt, slightly heart-shaped at the base, along the edge of wavy leaves on long petioles; in the second year, and sometimes by the end of the first year, a leafy stem appears on a fleshy root from the middle of a leaf rosette, reaching 0.5 and even 1.25 meters in height.

Stem herbaceous, erect, strongly branched, furrowed-faceted; the leaves on it are alternate small, almost sessile, oblong or lanceolate; in the axils of the upper leaves, bunches (2-3 each) of small, dim, sessile flowers appear, forming complex long leafy spikes. The flowers are bisexual, consisting of a green or whitish cup-shaped five-lobed perianth, of five stamens attached to a fleshy ring surrounding the ovary, and of a pistil with a semi-inferior single-nested ovary and two stigmas. Cross-pollination by small insects.

Beetroot, red, vegetable, in the first year of life forms a root crop weighing 0.4-0.9 kg of spherical-flattened, spherical-oval or flattened shape, having dark red, burgundy, red-violet flesh (red color is due to the content, primarily turn, and a yellow tint -) and a rosette of green with red veins or red leaves. The root crop is used for food (contains 13-20% dry matter, including 9-16% sugar, 1.8-3% protein, up to 0.5% organic acids, 0.7-1.4% fiber, 0. 8-1.3% mineral salts, vitamins C, B, P, PP) and young plants. Distributed on all continents. In the USSR, table beets were cultivated in all agricultural zones; in 1973, its crops occupied about 50 thousand hectares, the yield was 400-500 centners per 1 ha (up to 1000 centners). For 1974, 21 varieties were released, the best: Bordeaux 237, Incomparable A-463, Gribovskaya flat A-473, Podzimnyaya A-474, etc. In crop rotation, the crop is placed after cabbage, tomato, cucumber. Under autumn plowing, humus is applied (at least 30 t/ha), on acidic soils - lime (5-10 t/ha). Beets are sown in spring or autumn (winter sowing), in two-line ribbons or in wide rows (33 cm between rows). Seeding rate is 16-20 kg/ha, planting depth is 2-3 cm. Crop care: destruction of weeds with herbicides (spraying), double thinning, fertilizing, loosening and watering (in hot summer and in areas of irrigated agriculture). Root crops are harvested with beet lifters and, after trimming the leaves, are stored in vegetable stores. [ ] Table beet varieties, depending on the shape of the root crops, are grouped into four varieties:
Egyptian(round-flat), Bordeaux(round-oval), Eclipse(round, oval-cylindrical), Erfurt(conical). Signs of a botanical variety of beets are the shape and color of the pulp of root crops, ringiness, texture, ripening time. In terms of ripening, all beet varieties are divided into early ripe (vegetation period up to 100 days), mid-ripening (up to 130 days) and late-ripening (over 130 days).

Varieties [ | ]

As a result of breeding, various varieties of cultivated beets have been bred: biennial - leaf beet, or chard (Beta vulgaris var. cicla), and common root beet (Beta vulgaris var. vulgaris), subdivided into European (groups of varieties of table, fodder and sugar beets) and Asian (usually low-cultivated groups of varieties with a poorly developed root crop) subspecies.

Agricultural technology [ | ]

Sugar beet in crop rotation is usually placed after winter wheat sown on perennial grasses, clean and busy fallows.

Seed-growing of sugar beet in the USSR was carried out by selection and experimental stations (originators of varieties), special elite seed-growing and seed-growing state farms; the latter grow factory seeds and pass them on to beet-growing farms.

Chemical composition and nutritional value[ | ]

The roots of the common beet contain sugars, proteins, organic acids, mineral salts (

Beet- a genus of one-, two- and perennial herbaceous plants of the family amaranth. The most famous representatives are: beetroot, sugar beet, fodder beet. In everyday life, they all have a common name - beets. In the southwestern regions of Russia and in most of Ukraine, the plant is called beetroot or beetroot (also in Belarus - Belarusian beetroot). Found on all continents except Antarctica.

Sugar beet fields

All modern beetroots are descended from wild beetroots that grow in the Far East and India and have been used as food since time immemorial. The first mention of the beet dates back to the Mediterranean and Babylon, where it was used as a medicinal and vegetable plant. Initially, only its leaves were eaten, and the roots were used for medicinal purposes.

The ancient Greeks highly valued the beets, who sacrificed the beets to the god Apollo. The first root forms appeared (according to Theophrastus) and were well known by the 4th century BC. By the beginning of N. e. cultivated forms of the common root beet appeared; in the X-XI centuries they were known in Kievan Rus, in the XIII-XIV centuries - in the countries of Western Europe. In the 14th century, beets began to be grown in northern Europe.

Beetroot (table)

Fodder beets were bred only in the 16th century in Germany. The complete differentiation of beets into table and fodder forms occurred in the 16th-17th centuries, and already in the 18th century this vegetable quickly spread throughout Europe. The chemical composition of fodder beets differs little from other types of beets, but its root crops contain a large amount of fiber and fibers.

fodder beet

Sugar beet was the result of intensive work of breeders, which began in 1747, when Andreas Marggraf I found out that sugar, which was previously obtained from sugar cane, is also found in beets. At that time, the scientist was able to establish that the sugar content in fodder beets was 1.3%, while in the root crops of currently existing varieties bred by breeders, it exceeds 20%. Marggraf's discovery was first able to appreciate and practically use only his student Franz Karl Achard, who devoted his life to the problem of obtaining beet sugar and in 1801 equipped a factory in Lower Silesia, where sugar was produced from beets. Since then, sugar beets have proliferated and are now the second source of sugar after sugar cane.

Sugar beet processing plant

Leaves and roots of almost all kinds are used in one way or another for human food and animal feed, as well as raw materials for industry. The root vegetable is rich in potassium, antioxidants and folic acid, lowers well blood pressure. The beneficial properties of beets are also due to the presence in the roots of various vitamins (group B, PP, etc.), betaine, minerals (iodine, magnesium, potassium, calcium, iron, etc.), bioflavonoids. It is used as a tonic, improves digestion and metabolism. Beetroot leaves contain a lot of vitamin A, and vitamin C roots. Eating beetroot prevents the appearance or growth of malignant tumors.

Young beet leaves are used to prepare salads and other dishes.

Beetroot juice cleanses literally all body systems from toxins and toxins.

The quartz contained in beets is very beneficial for bones, arteries, and skin. Despite all its virtues, it is necessary to know that red beets are not very useful for those who have a weak stomach or for those who have high acidity. Beets are useful for people suffering from fluid retention in the body, and for people who suffer from obesity. Beetroot cleanses not only the kidneys, but also the blood, reducing the acidity of our body, and helps cleanse the liver. This vegetable stimulates our brain and eliminates toxins that may accumulate in our body, maintaining good mental health and preventing premature aging.

very popular and very healthy dish- beetroot salad with prunes and nuts

Beets can be found in all kinds of dishes - numerous soups (Ukrainian borscht is especially popular), main courses, salads and snacks, as a side dish, in desserts, drinks, canned foods and confectionery.

Ukrainian borscht with donuts

Cabbage rolls from young beet leaves

Classic vinaigrette

Herring under a fur coat

Beetroot and cheese appetizer

Spaghetti with beets, cheese and pine nuts

Beetroot dessert with dried apricots and sour cream

Vitamin drink from beets, apples, ginger and blueberries cleanses the body and strengthens the heart

Red girl Beetroot

I don’t know about you, but in my childhood, beets were not held in high esteem. Now I like this simple beetroot salad with garlic for the content of nutrients and the sharpness of taste. As a child, cakes were much cuter. The turning point in my attitude to beets was the fairy tale film “Morozko”, in which Marfushechka rubbed her cheeks with this vegetable for a blush. After the film screening, although the root crop did not become a favorite, I no longer denied salads with it, prudently leaving a little “for makeup”. Now, after many years, I understand that beets are not only suitable for vinaigrette and herring under a fur coat, but smearing her cheeks is not such a stupid idea!

Eastern guest

Today, in order to prepare a dish that includes beets, it is not at all necessary to boil for a long time, then peel the “beetroots”, staining the hands in a persistent red color. You can just come to the store and buy a root crop ready for use. But did you know that inexpensive, healthy and now familiar beetroot hundreds of years ago was a delicacy?
Like many plants, beets appeared in our latitudes thanks to merchants who brought them to Babylon, and then to Ancient Rome and Greece wild beet seeds from the East and India. By the way, initially only the leaves of the vegetable were eaten, and the roots were used to make medicines.
It is believed that in ancient times people ate leaf beets, or chard. It is still cultivated as a vegetable plant. The chard root grows no thicker than 2-3 cm, but its leaves are very large, juicy.
Be that as it may, both the Greeks and the Romans fell in love with beets. What is there! She received honors that were hardly ever given to other plants! This vegetable could only be on the table of a wealthy person, because it was not cheap. The Greeks made offerings to the gods in the form of silver figurines of beets or real root crops on a silver platter. Why such reverence? Most likely, because both the root crop and the leaves are rich in vitamins and useful trace elements, and regular consumption of beets in food has a positive effect on health.
Already by the beginning of our era, cultural forms of beets appeared, which were entirely edible, by about the 10th century. they became known in Rus', and after 3-4 centuries they "conquered" Europe.
In the middle of the XVIII century. It turned out that beets contain sugar. Now this fact does not surprise anyone, many are accustomed to buying it in bags. And in the XI century. in Russia cane sugar imported from abroad, and it cost so much!! Naturally, I wanted to get more sugar, and spend less on it. Beets in solving this problem came in handy.
The work of breeders began in 1747, when the scientist Andreas Marggraf determined the sugar content of beets. Another 50 years passed, and a factory appeared in Lower Silesia, where sugar was no longer produced from cane, but from beets.
Even politics has contributed to the history of sugar beets. The fact is that Napoleon was not happy with the success of England in the sugar cane trade, and therefore the emperor set an unprecedented bonus - one million francs - to anyone who comes up with a cheap way to produce sugar. And although sugar beets were bred during the life of Napoleon, Bonaparte did not live to the moment when sugar production was put on stream.

Beet of our time

Beet (lat. Béta) is a genus of one-, two- and perennial herbaceous plants of the Amaranth family. Its most famous representatives are common beet (table), sugar beet and fodder beet.
The gastronomic plus of table beet is that it goes well with different products. In summer, they make it light and delicious option okroshka - beetroot (holodnik). And in the preparation of salads, it’s completely expanse: beets can be combined with herring, nuts, cheeses, prunes, mushrooms, olives, lemon zest and juice ... By the way, you shouldn’t peel the beets before cooking, and even more so cut them: they will boil them out of the root useful vitamins and micronutrients.
The word "beetroot" itself has Greek roots. In Russian, it is correct to pronounce it with an emphasis on the letter Y. By the way, in the southwestern regions of Russia, beets are called the same way as we do - beetroot or beetroot. There is an opinion that the Old Slavonic word "bursh" means "beet". It is possible that the beet-based soup was named after the plant from which it was prepared.
The white roots of sugar beets contain up to 23% sugar! Who knows how much this product would cost now if it were not for beets! There is even a monument to this vegetable in Kyiv. However, what is surprising: Ukraine is in 1st place in the cultivation of beets. By the way, Belarus ranks 3rd among sugar beet producers, and Russia ranks 2nd.
Fodder beet, as its name implies, is usually eaten by animals. It happens that unscrupulous producers try to sell it under the guise of table beets. And what are the differences? Fodder beet contains more fiber and is much larger than table beet, but the taste of the latter is much better, because it is not in vain that its new varieties have been bred for many years.
We owe the origin of fodder beet to German peasants, who, as early as the 16th century. noticed the dependence of good milk yields of cows on the presence of beets in the diet of animals.
Initially, there was no official division of beets into species. But over time, each type began to be developed and improved depending on the goal: the fodder should be large, the sugar one should contain as many sugars as possible, the dining room should have excellent taste.

Carefully! Beet!

Some people should eat beets with caution. It can cause allergies - skin rashes or swelling of the respiratory tract. In this case, you should choose white table beets, which do not contain red pigments - the main allergens. For those who have heart problems, doctors do not recommend combining beets with garlic so as not to overload the blood vessels. In addition, raw beets are not the best choice for people with bowel disease.

Selected beets

How to choose a good beet? It seems that all of them, like two from a casket, are the same "from the face", more precisely, from the root crop. When choosing beets, you need to know some subtleties. To purchase a truly useful product, pay attention to certain characteristics of root crops.
Form. Beets should be oval-spherical. But if it looks like a cone, or is too elongated, this is a sign of improper cultivation or even indicates a fodder variety.
Weight. Too large fruits may indicate intensive feeding with chemical fertilizers. A normal beetroot weighs about 0.5 kg.
Color. The root crop can be dark red, burgundy and even almost purple, and the leaves can be either green with red veins or red. It is important that there are no white inclusions in the pulp.
Skin. If you plan to store beets, be sure to carefully check appearance fruits. The skin should be intact, with no signs of rot. This rule applies to all vegetables and fruits.
Motherland. It is desirable to clarify where the beets came from. She accumulates salt heavy metals, and therefore it is not recommended to eat root crops grown in ecologically unfavorable regions.
You can talk about the benefits of beets for a long time. In combination with various vegetables, prepared in various ways, it helps to improve the health of many human life systems. Beets are at their best in all respects valued in table plants. So the words addressed to Marfushka from the fairy tale after the beet “blushing”, they say, she is not a princess, but a princess, can also be attributed to the beet itself.

Beetroot grows on every continent except Antarctica.
- The ancient Greeks sacrificed beets to the god Apollo.
- In Rus', beets were baked in an oven and served with tea.
- The ancient Persians believed that beets are a symbol of gossip, quarrels and discord.
- The word "beetroot" comes from the Greek "seuklon", which means "royal".
- Beets are used in cosmetology for facial skin and hair care. Nutritious masks are made from this vegetable; it is believed that it helps to get rid of freckles and dandruff.
- IN Eastern Europe believed that the use of beets will help protect against the plague.
- There is a belief: if a man and a woman eat one beetroot together, they will fall in love with each other.
- In beets, not only the root crop is edible, but also the leaves rich in vitamins A, C and iron.

Beetroot is a seasonal herbaceous plant of the Amaranth family. Root crops and beet tops are used for food.

Roots are well stored in winter, so beets are harvested in autumn for the winter. Beets contain a large amount of sugars, due to which some of its varieties are used for the production of granulated sugar.

Due to its unpretentiousness, high nutritional value, beets are grown everywhere.

Useful properties and contraindications of beets are due to its chemical composition.

100 g of products contains:

• proteins 1.5 g, water 86 g, fats 0.1 g, carbohydrates 8.8 g,
• starch 0.1 g, dietary fiber 2.5 g, saccharides 8.7 g,
• organic acids 0.1 g, ash 1 g.

Everything else falls on vitamins and macro-, microelements:

• vitamin C 10 mg, B vitamins 0.24 mg (of which 13 mcg is folic acid)
• vitamin PP 0.4, vitamin A 2 µg, vitamin E 0.1 mg, vitamin K 0.2 µg,
• betaine 128.7 mg, beta-carotene 8 mcg, choline 6 mg, vitamin U 14.6 mg,
• boron 280 mcg, vanadium 70.1 mcg, cobalt 2.3 mcg, manganese 660 mcg,
• lithium 60 mcg, rubidium 453 mcg, thallium 0.7 mcg, chromium 20 mcg,
• iodine 10 mcg, calcium 70 mg, potassium 288 mg,
• sodium 50 mg, zinc 430 mcg, copper 0.14 mg.

Beets contain essential amino acids:

• valine, isoleucine, histidine, leucine, methionine, lysine, tryptophan, threonine, phenylalanine.

Most of all in the beet rubidium, vanadium and boron. The content of these elements in 100 g of the product is several times higher than the daily human need.

The energy value of beets per 100 g of the product is 40 kcal.

What are the benefits of beets?

In medicine, the following beneficial properties of red beets are used:

• antihistamine, immunomodulatory, analgesic,
• laxative, sedative, regenerating,
• ulcerative, diuretic,
• anticarcinogenic, antiseptic.

Beets are rich in antioxidants. Vitamins A, E and C are like three pillars on which many of the beneficial properties of fresh and boiled beets are based. Thanks to these vitamins, beets:

• boosts immunity,
• protects against viral and bacterial infections,
• heals the mucous membranes,
• favorably affects vision,
• human reproductive system
• strengthens blood vessels and makes them more elastic.

Beets prevent the development of atherosclerosis. The joint work of antioxidants, copper and iodine contributes to the excellent functioning of the endocrine system, restores the human hormonal background, and improves brain function.

Thanks to zinc, magnesium and B vitamins, beets have a positive effect on the human nervous system. This root crop makes sense to use for neurological disorders, stress and depression.

Useful properties of beets are that it stimulates the liver, improves bowel function, improves the condition of joints and ligaments.

Especially useful are the properties of raw beets for the liver. The human liver is a kind of wastebasket of the body. Thanks to vitamin B4, beetroot cleanses the harmful effects of toxic substances resulting from eating fatty foods, smoking, and drugs.

Betaine also has a positive effect on the liver. Thanks to this substance, beetroot prevents the accumulation of fatty deposits in the liver, reduces the risk of developing diabetes helps to quickly recover from cardiovascular diseases. Beets prevent the formation of stones in the gallbladder.

The red root crop contains a large amount of boron. This element is important for our bones and joints. Thanks to the regular use of beets, you can get rid of arthrosis, arthritis, osteoporosis. In addition, all the same boron makes beets wholesome food For women's health. It is especially useful to use during menopause and in the post-menopausal period.

Beetroot prevents the formation of plaques in the vessels and removes bad cholesterol. Thanks to cobalt, beets affect the concentration of adrenaline production and normalize the pancreas. Beets are useful for obesity.

Beets are rich in lithium, and this chemical element affects the state of mind. No wonder in psychiatric clinics lithium preparations are used to treat mentally ill people. In this regard, beets suppress fear, emotional tension, aggression, reduce feelings of anxiety, and increase resistance to stress.

Useful properties of table beet lies in the fact that it is used for bronchitis, asthma, as well as the common cold, tuberculosis and hormonal disorders. Thanks to magnesium, fresh beetroot and beetroot juice can be used in the treatment of hypertension and atherosclerosis.

The beneficial properties of boiled beets are in no way inferior to raw root crops. The only thing is that the content of vitamins in boiled beets decreases (vitamins B6, C, A are destroyed during heat treatment of the root crop). Boiled beetroot is a natural laxative, and due to its diuretic effect, it removes salts of heavy metals.

Beet roots contain fiber and pectins, which help cleanse the intestines from toxins.

What are the beneficial properties of beet tops?

In addition to root crops, beet tops can be eaten for medicinal purposes. It is important to note that the concentration of some elements in beet tops is much higher than in the beet itself.

Vitamin PP, which is found in large quantities in beet leaves, is involved in hematopoiesis, improves the condition of blood vessels, and prevents the development of internal hemorrhages. Beet leaves are rich in salts of iron, calcium, potassium, manganese and phosphorus.

The benefits of beet leaves also lie in the fact that they help to recover from peptic ulcer of the intestine and stomach, chronic gastritis. Such a therapeutic effect of beet tops is manifested due to the content of a rather rare vitamin U in it. This element has a pronounced regenerating, antihistamine and analgesic effect.

Beet greens have high antioxidant properties. The joint work of manganese and cobalt improves the condition of the blood, rejuvenates the skin and prevents the appearance of early gray hair. Another useful property of beet leaves is the removal of bad cholesterol from the body.

beetroot juice

Beets have a high keeping quality and are suitable for long-term storage.

During the winter, it retains all its beneficial elements, so beetroot juice can be used for medicinal purposes all year round.

Useful properties of beet juice are as follows:

• useful for anemia;
• retains all the vitamins and mineral salts contained in beets;
• improves metabolism; improves blood circulation;
• helps to overcome depression; saves from insomnia;
• eliminates increased excitability; removes harmful substances from the body;
• has a laxative effect; cleanses the body of bad cholesterol;
• treats seasonal beriberi; quickly restores strength after physical activity;
• improves brain function; reduces the risk of developing cancer;
• treats inflammatory diseases of the oral cavity;
• normalizes the intestinal microflora and destroys harmful bacteria;
• useful for raising general immunity.

Beet juice is contraindicated to drink immediately after preparation. The fact is that the juice is very concentrated, and harmful compounds accumulate in it. Therefore, after pressing, the juice must stand for 2-3 hours. Upon contact with air, harmful substances evaporate.

Treatment with beet juice should begin with 1 tbsp. spoons, gradually increasing this rate to 50 ml. Beetroot juice is not very pleasant in taste, so it is recommended to dilute it with juice from cranberries, pineapple, carrots or oranges.

Beet juice causes side effects: nausea, severe stomach pain, vomiting. If these symptoms appear, you should stop drinking beetroot juice and look for alternative methods of treatment.

Beet treatment

With a runny nose:

1. Squeeze out the beetroot juice.
2. Keep him in the room overnight.

Bury in the nose three times a day, 2-3 drops in each nasal passage.

For hypertension:

1. Squeeze out the beetroot juice.
2. Mix it with honey (1 teaspoon).

Drink 0.25 cup three times a day.

For constipation:

1. Boil 1 beetroot.
2. Divide into 3 parts and add to food at every meal.

Also, from constipation, you can eat salads, first and second courses with beets.

With scurvy: regularly consume pickled beets;

For angina:

1. Peel raw beets.
2. Grate it, mix with 1 tbsp. a spoonful of vinegar.
3. Insist for a day.

Squeeze out the juice and gargle with it 5-6 times a day.

For anemia:

1. Squeeze out the beetroot juice.
2. Mix 50 ml of beetroot juice with 250 ml of apple juice.

Divide the juice into 3 servings and drink throughout the day.

With mastopathy:

1. Mix puree with honey in a ratio of 3:1.

Lubricate the cabbage leaf with the resulting puree and attach it to the chest.

During menstruation:

1. Squeeze out the beetroot juice.
2. Dilute 50 ml of beetroot juice with cranberry juice in a ratio of 1:3 and drink throughout the day.

For bronchitis:

1. Squeeze out the beetroot juice.
2. Mix 50 ml with carrot juice and drink throughout the day.

For hepatitis:

1. Squeeze beetroot juice.
2. Defend it for 2-3 hours, add the same amount of honey.
3. Drink the resulting mixture of 0.5 cups three times a day.

You can also combine beet juice and carrot juice in equal parts and drink it 2-3 times a day, eating honey (1 tablespoon).

For weight loss

Beets, due to their calorie content, are a dietary product, so they are often included in various weight loss systems. Beets are rich in fiber and dietary fiber, which, once ingested, create a feeling of satiety for a long time.

Beet, due to its rich vitamin and mineral composition, accelerates metabolic processes in the body, which means that the process of losing weight will be faster. The beneficial properties of beets for weight loss lie in the fact that it improves the functioning of the digestive system and allows you to get rid of the ballast with harmful substances that are in the intestines.

During pregnancy and during breastfeeding

Beetroot contains iron, which is often lacking during pregnancy, so the red root vegetable is prescribed as a preventive measure. iron deficiency anemia pregnant. Beetroot has a beneficial effect on the digestive system and is a mild laxative.

Regular use of beets during the period of gestation allows you to get rid of constipation, rectal fissures and hemorrhoids. In addition, beets contain a large amount of choline. This substance is involved in the formation nervous system and fetal brain.

There is even an opinion that the sharpness of a person’s thinking depends on the amount of choline that he received while in the womb.

Do not neglect beets and during the period breastfeeding. Some believe that it is impossible to eat beets during breastfeeding, due to the fact that the vegetable can cause allergies in a child. But it's not.

Despite the fact that the beets have a bright color, they do not cause allergies. But it helps to restore the nervous and emotional state of the mother of the child after childbirth. And also improve the chair. After all, it is not for nothing that in many maternity hospitals women are given a piece of beets once a day.

For children

Beets are good for children too. It supplies the child's body with all the necessary substances for normal growth and development.

Beets are especially useful for children suffering from a deficiency. muscle mass. The fact is that the red root contains betaine, which promotes the absorption of protein. Beets should be included in the diet of children suffering from neurological disorders and children prone to emotional overexcitability. It is useful to give beets to children for constipation.

Beets should not be given as complementary foods to children under 6 months of age.

The ideal time for feeding beets is the age of 8-9 months. By this time, the baby will already have time to get acquainted with many vegetables and fruits. But if you notice a change in your baby's stool, put off solid foods for a few more months.

In cosmetology

Beets are rich in betaine. This substance is often used in the cosmetic industry due to its moisturizing effect. Getting into the cells, betaine retains moisture as much as possible. Moisturizing masks, face or hand creams, shampoos and conditioners are made on its basis.

Useful properties of beets in cosmetology:

• moisturizes the skin
• relieves inflammation
• eliminates acne
• smoothes fine wrinkles,
• cleanses the skin.

Moisturizing mask:

1. Grate the beets on a fine grater.
2. Mix the puree with the same amount of cream.
3. Mix.
4. Apply to face.
5. Keep for 20 minutes, then wash off the mask with warm water.

Acne mask:

1. Boil the beets until tender.
2. Take out the root.
3. Pour 2 teaspoons of apple cider vinegar into the beetroot broth.
4. Wash with decoction twice a day.

The benefit of beetroot decoction is that it eliminates all kinds of inflammation on the skin. After a few days, acne will turn pale, the skin will become even in color. And after a week, the spots from acne will also disappear.

Harm and possible contraindications

Despite all the benefits of boiled beets, there are some contraindications to its use.

Beetroot juice has many more contraindications.

These include:

• stomach ulcer,
• hypotension,
• duodenal ulcer,
• diabetes,
• gastritis in the acute stage,
• chronic diarrhea,
• urolithiasis disease.