Red beet is a plant grown for its fleshy root used as a vegetable in human food and as a fodder plant. It is biennial, because it grows from seeds in the first year and grows, releasing leaves, and in the second year it grows forms seed. It is cultivated at a depth of 2-5 cm and at a distance of 20-25 cm.
The root has various shapes: round and flat, oversized and oval-long; the color may vary from red to burgundy, it can also have white stripes in forms of rings. The vegetation period is 110-120 days, the leaves are removed over 50-60 days.
Cultivation is to be done at the end of March to the beginning of April, the seeds are better off wet and sprouted in a well-moistened soil. Reaching the surface, and only the well-developed ones are left. The first time they are thinned out is when they have 1-2 cm, then 2-3 times more, so that the distance between the neighboring plants is not less than 15 cm.
Different dishes are prepared from beetroot, as well as various medicines. It contains vitamin B2 and substances that increase hemoglobin in blood.
As raw juice, cooked in the oven, or cooked in the form of salad, red beet is an excellent source of vitamins (A, B, C, E, K), minerals (magnesium, phosphorus, iron, calcium, potassium, manganese, and fibers.
With a sweet taste and a wonderful color, beets can keep you away from the most cruel diseases such as cancer, liver or cardiovascular disease.
Here are the benefits of regular consumption of red beet:
Of all the vegetables, beet is said to have the most effective antitumor action and can prevent cancer development. One of the most famous therapists, Rudolf Breuss, claims that people who have a 42-day cure with fresh vegetable juices, including red beet juice, can prevent leukemia, lung and gastric cancer.
Red beet is used to treat cancer (especially leukemia), skin problems, chronic infections, inflammatory bowel disease, liver disease, and the prevention and treatment of heart disease and rheumatoid arthritis. It contributes to the metabolism of fats, has no adverse effects and is well tolerated by most people. It should be consumed over a long period of time to improve overall health and vitality. Red beet is as effective as cooked as raw or as natural juice.
Red beet has less calories than you would expect. The red beet does not contain fat. Even if it is sweet, red beet has few calories – one cup ( 170 grams) contains only 75 calories.
The red beet contains primarily potassium and folic acid (Vitamin B9) with help in regulating blood pressure and cardiac protection. Folic acid is very useful and necessary in the diet of pregnant women, significantly reducing the risk of developing birth defects.
The potassium content is higher than in the beer yeast and the beneficial properties of the beet are kept regardless of whether it is served raw or prepared. Beneficial properties of red beets are not lost by cooking or cooking in the oven!
Detoxifying the liver
Red beet juice has many vitamins, improves metabolism, combats anemia, and detoxifies the liver by helping it destroy the stored fats. The red beet contains a unique combination of sodium and calcium (10: 1), which helps dissolve calcium and eliminate excess body fat. The red beet has an intense energizing and re-mineralizing effect, because it has many carbohydrates, trace elements (magnesium, phosphorus, potassium, iron) and vitamins (A, B, C and PP).
The pigment that gives the beet that intense purple-reddish color is a very powerful anti-cancer agent! Research in the field shows that beetroot is a real help in the fight against colon cancer. The red beet activates two antioxidant enzymes from liver: glutathione peroxidase and glutathione-s-transferase. These enzymes can be regarded as true bodyguards of liver cells, protecting them against free radicals so that they can protect our entire body. Liver is the main detoxifying organ in our body, where toxic substances are broken down and eliminated, a process that generates a lot of free radicals.
Red beet is contraindicated for diabetics in large quantities. Beet sugar is absorbed very quickly in the body.