Fruit & vegetable

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Beetroot - the description of vegetable, its kinds, conjugation. The components and the nutritious values of vitamin, the minerals and calories.

Beetroot   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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