Beta vulgaris subsp. vulgaris convar. vulgaris var. vulgaris. Beta vulgaris subsp. maritima (Sea beet) (Beta maritima) Beta vulgaris subsp. adanensis. Rübe (Art) Blütenstand der Zuckerrübe (Beta vulgaris subsp. vulgaris, Altissima-Gruppe) Früchte der Zuckerrübe (Beta vulgaris subsp. vulgaris, Altissima-Gruppe) Blüten der Zuckerrübe (Beta vulgaris subsp. vulgaris, Altissima-Gruppe) Der Blütenstand besteht aus aufrechten oder abstehenden, vom beblätterten Teil deutlich abgesetzten verlängerten Zweigen. Die Blüten sitzen einzeln oder in Knäueln von zwei oder drei (bis acht) in der Achseln kurzer Tragblätter.
Die Kapselfrucht ist eine „Deckelkapsel“. Die Rübe braucht eine kühle Periode unter 10 °C, um zur Blüte zu gelangen (Vernalisation). Die Bestäubung der Blüten erfolgt meist durch den Wind (Anemophilie). Die Wildformen der Rübe sind von den Küsten Westeuropas und des Mittelmeeres über den Nahen und Mittleren Osten bis nach Indien verbreitet. Wilde Rübe (Beta vulgaris subsp. maritima), die Stammform Zuckerrübe (Beta vulgaris subsp. vulgaris, Altissima-Gruppe) Rote Bete (Beta vulgaris subsp. vulgaris, Conditiva-Gruppe) Bis zum 16. Im 16. Beets. What's New and Beneficial About Beets Beets are a unique source of phytonutrients called betalains. Betanin and vulgaxanthin are the two best-studied betalains from beets, and both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
The detox support provided by betalains includes support of some especially important Phase 2 detox steps involving glutathione. Although you can see these betalain pigments in other foods (like the stems of chard or rhubarb), the concentration of betalains in the peel and flesh of beets gives you an unexpectedly great opportunity for these health benefits. Unlike some other food pigments, betalains undergo very steady loss from food as the length of cooking time is increased. For example, one recent study has shown the red betalain pigments in beets to be far less heat stable than red anthocyanin pigments in red cabbage. WHFoods Recommendations Beets, sliced, cooked1.00 cup(170.00 grams) NutrientDRI/DV Health Benefits History. Beet. Beetroots at a grocery store Beetroot on a plate The beetroot, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet, is any of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots, especially B. vulgaris L. subsp. conditiva.[1] They are among the most commonly encountered varieties in North America, Central America, and Europe.
Food[edit] The usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe, beet soup, such as borscht, is a popular dish. The green, leafy portion of the beet is also edible. A traditional Pennsylvania Dutch dish is red beet eggs. Beetroot can also be used to make wine.[5] Beta vulgaris. Beta vulgaris [edit] Name[edit] Beta vulgaris L., 1753 Synonyms[edit] Beta cicla L.Beta crispa Tratt.Beta esculenta Salisb.
References[edit] Pertti Uotila (2011): Chenopodiaceae (pro parte majore). Vernacular names[edit] Beta vulgaris (Sugar beet)