About the Vegetable :The beetroot is the taproot portion of the beet plant,[1] also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet. It is several of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots and their greens. These Varieties have been classified as B. vulgaris subsp. vulgaris Conditiva Group.Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants in this root as well as in its top-greens have found to offer protection against coronary artery disease and stroke; lower cholesterol levels within the body, and have anti-ageing effects.Beets are small herbaceous plants with broad dark-green leaves. Its underground taproot matures in 50-60 days of sowing and weighs about 100 to 150 g. If not harvested at the right time, it keeps growing in size to more than a pound and may develop surface cracks, lose taste and become unappetizing because of excess fibber content.
Scientific / Binomial name : Beta vulgaris
Popularly Known as :Beets, Yerra dumpa,
Usage :
The root may be eaten raw in salads with carrot, radish, cucumber, cabbage etc.
Steam the small cubes and serve warm with butter as a delicacy.
Pickled beets are a part of the traditional food in the southern American states.
Beet juice is a popular health drink.
In India, the roots are eaten boiled in curries with other vegetables such as carrot, potato, tomato, etc.
In Europe,cooked chunks are enjoyed as side dish with added olive oil, vinegar or lemon juice.
In Eastern Europe, its soup, borscht prepared with added sour cream, is a popular recipe.
Thanks for providing uses and advantages of vegetables.
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