Sugar Beet
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《e Natural Health Center》
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Vegetables
Sugar Beet
Latin:
Beta vulgaris
Origin:
Sugar beet is the plant Beta vulgaris L. var. altissima Rossio., of the family Chenopodiaceae. A variety of beet (Beta vulgaris) together is second only to sugarcane as the major source of the world's sugar. Sugar beets can be grown in temperate or cold climates in Europe, North America, and Asia and thus within the densely populated, well-developed areas where much of the product is consumed. In contrast, sugarcane can be grown only in tropical or subtropical regions.
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The sugar beet was grown as a garden vegetable and for fodder long before it was valued for its sugar content. Sugar beets have been cultivated since prehistoric times in the Mediterranean region and were originally grown only for their leaves. Early Romans noticed the earthy, sweet flavor of the root, and beets were soon valued for their brilliant green leaves as well as their rich, ruby-colored roots. Sugar was produced experimentally from beets in Germany in 1747 by the chemist Andreas Marggraf, but the first beet-sugar factory was built in Silesia in 1802. Napoleon became interested in the process in 1811 because the British blockade had cut off the French Empire's raw sugar supply from the West Indies, and under his influence 40 factories to process beet sugar were established in France. The industry temporarily collapsed after Napoleon's fall but recovered in the 1840s. Beet-sugar production then increased rapidly throughout Europe. By 1880 the tonnage had overtaken that of cane sugar.
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Beet sugar now accounts for almost all sugar production in continental Europe and for almost one-third of total world production. Major producers with the highest sugar yields are France, Germany, the United Kingdom, the Netherlands, and the United States.
Sugar beets are grown from seed, typically sown early in the spring. The plant grows to about 1.5 m by 0.2 m. The flowers are hermaphrodite (have both male and female organs) and are pollinated by wind. The plant cannot grow in the shade. It requires moist soil.
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Sugar beets come in several varieties, from the characteristic deep crimson to gold, white, and the fanciful chioggia, that shows its alternating red and white rings when cut horizontally. Beet sizes range from large marbles to cylinders to the size of baseballs.
Sucrose, a product of photosynthesis, is stored in the root, which can grow to 1━2 kg and can contain from 8 to 22 percent sucrose by weight. The plants are harvested in the late autumn, the leaves and root crowns being shorn off before the roots are lifted by machine. Beet yields range from 15 to 115 metric tons per hectare.
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Sugar beets are available all year long, and are at their peak from June through December.
Also known as Beetroot and White Beet.
Properties:
Sweet in flavor, mild in nature.
Functions:
Pushes down qi and facilitates menstruation.
Applications:
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Sugar beet is used to treat congested chest and hiccups.
Dosage and Administration:
Sugar beets are best when cooked whole, to retain the flavor, color, and nutrients. To prepare beets, cut off the green tops, leaving 2 cm of the stem to prevent bleeding and flavor loss. Scrub beets, wrap them in foil, and bake for 45 minutes to 1 1/2 hours, depending on their size, at 200° C. Let them cool slightly and then peel the skins off. Baby beets can be steamed whole for about 30 minutes, then peeled and sliced. Beet leaves have a rich flavor resembling that of spinach. If they are crisp and bright green, they can be steamed or braised with onions and garlic in a little olive oil.
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Sugar beets can be found in the produce section of health food stores and supermarkets. If the greens are still attached, they should be bright and fresh. Otherwise, the beets should be heavy and firm, not wrinkled or sprouting. They can be stored in a plastic bag in the refrigerator for about a week.
Cautions on Use:
Reference Materials:
Toxic or Side Effects:
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Modern Researches:
The root contains 16-20 percent sugar and this is often extracted and used as a sweetener.
Every 135 g of raw beet root contains 58 calories, 2.2 g protein, 13 g carbohydrate, 0.23 g fat, 3.8 g fiber; it is also an excellent source of folate (148 mcg), and a good source of potassium (442 mg) and vitamin C (6.6 mg).
Vitamin C, present in vegetables and fruits, and sugar beet as well, is a powerful antioxidant and anti-inflammatory. This anti-inflammatory activity may influence the development of asthma symptoms. A large preliminary study has shown that young children with asthma experience significantly less wheezing if they eat a diet high in fruits rich in vitamin C.
Sugar beets contain biochanin-A, a potential cancer-fighting agent., http://www.100md.com