The nutritional value of sugar beet

Beet (scientific name: Beta vulgaris), also known as leeks, is native to western and southern European coasts, and is transplanted from Sweden to Spain. It is a major sugar source outside tropical sugar cane. The leaf is also a kind of vegetable.

Beetroot also contains iodine, which has a certain effect on preventing goiter and preventing atherosclerosis. The roots and leaves of beetroot contain a betaine component, which is not found in other vegetables. It has the biochemical pharmacological functions of choline and lecithin. It is an effective regulator of metabolism and can accelerate the absorption of protein by the body and improve the liver. Features. Beetroot also contains a saponin which is a substance that binds the cholesterol in the intestine into a mixture that is not easily absorbed. Beetroot also contains a considerable amount of magnesium, which regulates the hardening strength of softened blood vessels and prevents the formation of blood clots in predicting blood vessels. It plays an important role in the treatment of hypertension. Beetroot also contains a large amount of cellulose and pectin components, according to studies found that it has a function of resistance to gastric ulcers. There are also diarrhea in medical practice that can eliminate excess water in the abdomen and relieve bloating. Because it contains iron, copper, manganese and other elements, it can also treat diseases such as anemia and style.

The nutrients contained per 100 grams of sugar beet leaves are as follows:

Heat (19.00 kcal) Protein (1.80g) Fat (0.10g) Carbohydrate (4.00g) Dietary Fiber (1.30g) Vitamin A (610.00μg) Thiamin (0.10mg) Riboflavin (0.22mg) Niacin (0.40 mg) Vitamin C (30.00 mg) Calcium (117.00 mg) Phosphorus (40.00 mg) Potassium (547.00 mg) Sodium (201.00 mg) Magnesium (72.00 mg) Iron (3.30 mg) Zinc (0.38 mg) Copper (0.19 mg)