Beet was cultivated in the countries of the Mediterranean and Persia for many centuries BC. In Transcaucasia, you can still meet its wild species. To date, beets are one of the most popular and sought after vegetable crops.
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Useful properties of beets
Beets are a high-calorie vegetable crop. It contains a large number of proteins, fiber, fats, sugars, organic acids (malic and citric), potassium, calcium, mineral salts, magnesium, useful for the human body. It also has a high content of iron, phosphorus, iodine and a group of vitamins: C, B, P, PP.
Often this vegetable crop is included in the diet of sick people suffering from cardiovascular diseases, such as hypertension. Doctors recommend including it in the diet for circulatory failure of the liver and kidneys, for diabetes, especially its severe forms, and it is also very useful for anemia.
Biological characteristics of beets
This root crop is a two-year-old plant. In the first year of harvest, beets form a rosette of leaves and root crops, the shape of which can vary from flat to conical. The color of beets can be from white to dark red.
The huge advantage of this root crop is that it can be consumed fresh almost throughout the year, due to its excellent ability to store almost until a new crop.