Burak – właściwości prozdrowotne i nie tylko

Abstract

According to available data, beetroot (Beta vulgaris) has been known and used in Poland since the XVth century. It has edible both root and leaves. Beet is often used in Polish kitchen, raw and heat-treated, pasteurized, pickled, and its low calorific value is conducive to a varied diet, because it contains micro- and macroelements and vitamins necessary to keep our body function well. Beet is a source of fiber, which has a positive effect impact on the intestinal function and regulates the level of cholesterol in the blood. Also high content of potassium supports the prevention of heart diseases. It consists betanin to improve liver’s function, as well as large amounts of vitamin C, which has positive influence on the immune system and both with flavonoids, strengthen the capillary walls. What is more the carotene contained in it prevents cataracts and macular degeneration. Consumption of beets is especially recommended to pregnant women, because beet is a source of B vitamins, which have a positive effect on the development of the fetal neural tube. The studies on effectiveness of betacyanine in preventing the development of skin, lung, colon, breast and prostate cancer has been proven. A large amount of nitrates present in raw beetroot juice contributes to the increase of endurance during physical activity, and high carbohydrate content supports effective training. A less known fact is that beet is also considered a natural aphrodisiac. Unfortunately, it is dangerous for patients with a history of kidney or gallbladder stones. By analyzing the above examples, we are trying to prove that beetroot is not only delicious vegetable but also really healthy diet composition. The aim of the article is to present the health-promoting properties of beetroot and its preserves, also to introduced the history of beetroot and subject of using the word beetroot as a negative human term.