Beetroot
Beetroot (Beta vulgaris subsp. Vulgaris conditiva Group)
The beetroot (Beta vulgaris subsp. Vulgaris, conditiva group), beetroot (each from Latin beta, beet) or Beet, in Switzerland the edge, in some parts of Austria, Bavaria and southern Baden also Rahner ( Rauna, Rana, Rahne, Rhone, Rone, Ronen, called Randig ), belongs to the family Amaranthaceae ( Amaranthaceae ).
Origin
The beetroot is related to the sugar beet and Swiss chard. As this is a cultural form of Commons beet ( Beta vulgaris subsp. Vulgaris). She came with the Romans to Central Europe. Has its origin this crop in the Mediterranean, probably in North Africa. It originates from the wild turnip or the wild beet (or Seemangold ) (B. vulgaris L. subsp. Maritima ). The now uniform red color of beets is a result of further refinement in the 19th and 20th centuries.
Description
Vegetative characteristics
The beetroot is a biennial herbaceous plant.
In the first year the turnip and a rosette of leaves is formed. The fleshy turnip produced mostly by a thickening of the hypocotyl, ie the portion of the stem axis below the cotyledons. Accordingly, in the field also extends the majority of the beet upwards via the bottom surface. Beet can have different, usually round to pear- shaped forms and reach a weight of up to 600 g. The turnip has a thin skin and underneath has a crisp, juicy meat with aromatic flavor. In addition to the known beetroot with her purple flesh, there are also colorless ("white beet " ) to light yellow ( " Yellow beetroot " ) varieties.
The leaves sit in a rosette directly to the tuber. Your oblong- ovate, about 15 to 30 cm long leaf blade is long stalks and slightly curled at the edges.
Generative features
In year one up to 1.5 m high stem forms with an inflorescence. The five-fold, hermaphrodite flowers are individually, together in pairs or in whorls and are green or greenish - reddish color.
Use and ingredients
The striking red color is mainly due to the high concentration of the glycoside betanin from the group consisting of betalains. In the past, beetroot was used as a dye plant. Betanin is used today as a natural food coloring ( E162 ). However, he is not very heat resistant.
Because of their high vitamin B, potassium, iron and especially folic acid content of the beetroot is a healthy vegetable that can be cooked as a side dish or used raw in salads. Furthermore, the beetroot is a part of Labskaus (Northern Germany, Northern Europe ) and borscht ( Eastern Europe). The leaves can also be eaten cooked. They are rich in vitamins and minerals.
The juice of the root affects performance-enhancing compared to the same amount of blackcurrant juice. The performance-enhancing effect is due to its high nitrate content.
People, leading to the formation of kidney stones ( calcium oxalate stones) tend (eg Crohn 's disease patients ) should enjoy beetroot and related vegetables in moderation as it is high in oxalic acid. In addition, the beetroot, which intercalates significant amounts of nitrates, nitrites form at incorrect storage. The nitrate content in fresh - pressed juice of beetroot are a antihypertensive effect primarily blamed in men.
When consuming larger quantities to urine and bowel discharges over a short period may turn reddish, but this is completely harmless.
Culture
Beetroot is cultivated in many temperate countries and in Germany is a classic winter vegetables. Sow from mid-April to early July. Depending on the variety turnips are three to four months for harvest (depending on the date of sowing) from circa July / August. The harvest can extend to just before the occurrence of the first frost. After harvesting the beetroot may be some time frost free, for example in a rental, are stored.