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Beetroot
Beetroot - the description of
vegetable, its
kinds, conjugation. The components and the
nutritious values of vitamin, the minerals
and calories.
Leaf beetroot (red-beet leaves) it creates
rosette great and fleshy leaves from wide
petiole. Take root it has small and strongly
ramificated.
It is the red-beetleave's change the
Lukullus about very long, strongly the
wrinkled leaves of yellow-green colour.
White-green has petiole, wide.
Beetroot's change:
Egyptian - take root flat, about clear
bright rings. Change on early thug;
Egyptian Crosby - take root spherical,
somewhat flattened. Somewhat later change
from Egyptian but tastier;
Round dark red - take root spherical,
elongated about dark cherry colour somewhat.
Very tasty, it keeps well. Growed also on
early gathering;
Red Sphere - take root spherical, nicely
coloured. It keeps by winter well.
What is and it in what quantities in
beetroot?
Beetroot nutritious values.
The most important
alimentary components (/ 100 beetroot's
gram):
Calories (Kcal): 46. Joules (KJ): 192.
Carbohydrates (g): 9,5.
Vitamin (/ 100 beetroot's gram):
A1: 20 j.m. B1: 0,020 mg. B2: 0,050 mg.
C: 10 mg. E: - mg.
Minerals (mg / 100 beetroot's gram):
Calcium 41. Phosphorus: 17. Iron: 17.
Magnesium: 17.
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