Ama-beet abhekene nokuqukethwe okuphezulu kwe-sucrose, i-cellulose, i-acids ephilayo (i-citric, i-apula), izinto zamaminerali (i-potassium, i-magnesium, insimbi), amavithamini. I-fibre equkethe izitshalo zezimpande ze-beet, ithuthukisa izingqinamba ze-peristaltic zodonga lwamathumbu, ezithuthukisa inqubo yokugaya futhi ikhuthaza ukufana okuphelele okudliwayo okudliwe. Ngenxa yobukhona be-magnesium, isithombo sebhitrudi siyasiza kakhulu kubantu ababhekene ne-high blood pressure. Izitsha ze-beet zingaba nethonya le-vasodilating futhi zithuthukise isimo se-system central yezinzwa. Izakhiwo zokudla ze-beetroot izitsha ziyakhulunywa uma zivela eziqandeni ezimpandeni eziluhlaza. Lokhu kungenxa yokuthi ngesikhathi sokupheka ingxenye enkulu kakhulu yamavithamini equkethwe izitshalo ezimpandeni ibhujiswa. Ngakho-ke, yize izitsha ezivela kubhontshisi abilisiwe kubonakala ngathi tastier, kodwa le yemifino izoqhubeka nokuletha impilo eningi ngendlela yayo eluhlaza. Izinto zokudla eziwusizo kakhulu kanye nezakhi zokwelapha yiJusi fresh, etholakala ezimpandeni zezinyosi. Kuwusizo ekudleni kwegazi, ngokukhathala komzimba nokulahlekelwa amandla. Ngengcindezi eyengeziwe, kunconywa ukuphuza ijusi le-beetroot ngeju. Izitsha ezivela ku-beet abilisiwe ziyasiza kusifo sikashukela kanye nezifo ze-gallbladder.
Izakhiwo zokudla ze-beetroot izitsha zichazwe nokuthi ziqukethe i-betaine - into ekhuthaza ukucaciswa nokuqanjwa okugcwele kwamaprotheni emifino nemifino evela emzimbeni wethu ngokudla. I-betaine ihileleke ekubunjweni kwe-choline, okuthuthukisa ukusebenza kwesibindi. Izitsha ze-Beetroot zinconywa ukuqina kwe-atherosclerosis. Okuqukethwe kwe-beet ye-iodine kungenye yezindawo zokuqala phakathi kwemifino esiyikhulayo.
Izakhiwo zokudla eziwusizo zezinyosi zigciniwe ngokuphelele ngisho nokugcina isikhathi eside. Ngakho-ke, ngesikhathi sasebusika nasentwasahlobo, lapho imifino eminingi ngesikhatsi isitoreji isilahlekelwa ingxenye enkulu yamavithamini futhi umzimba wethu uba yingozi kakhulu ku-hypovitaminosis (isimo esingokwemvelo esiya lapho ukutholakala kwamavithamini kunganele), izitsha ze-beet zingahlangabezana nezidingo zethu eziningi eziphilayo izinto ezisebenzayo.
Izitsha zokudla ezilungiselelwe kusuka ku-beet zinganelisa umuzwa wendlala, kodwa ziyi-calorie ephansi. Lokhu kwenza kube kuhle kakhulu ukufakwa ekudleni komuntu ofuna ukulahla isisindo esiningi.
Futhi ekugcineni sizocabangela ezinye zokupheka ezitsha zokudla, ezingakulungiswa kusuka kubhontshisi:
1. Isaladi kusuka kubhontshisi. Ama-beet okuphekwe anqunywe ngamagubhu, bese ehlikizwa ku-grater eyamafutha. I-garlic echotshoziwe futhi igayiwe usawoti. Khona-ke ama-beet ahlanganiswe negalikhi futhi i-mayonnaise encane ephansi-khalori yengezwa kwisitsha.
2. Borsch. Peel amazambane, uthathe cubes, nquma iklabishi, bese uwabeka ngamanzi abilayo usawoti. I-Beetroot ne-izaqathe grate ku-grater enkulu, gazinga emafutheni omifino bese uyibeka kancane, bese uyifake epanini bese upheka uze ulungele. Ekupheleni kokupheka, ungangezela esitsheni esisodwa sikashukela nesinki se-citric acid (sizokwenza isidlo esiphekiwe sibe umthunzi oqhakazile futhi othakazelisayo).
3. Ijusi le-Beetroot. Ama-beet omsuka ahlanzwa, bese evezwa emvuleni wamanzi imizuzu engamashumi amathathu. Okulandelayo, i-beetroot igxiliwe ku-grater futhi ifakwe emgqeni we-gauze ehlanzekile. Uma ufisa, ungagcina ijusi isikhathi eside - lokhu, ama-gram angu-7 e-citric acid ayengezwa ilitha ngayinye, athuthukiswe ku-80 ° C, athululelwe emitsheni enenzalo futhi agxilwe ngokushesha.