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Since ancient times beets are considered very healthy and nutritional. Around 2.5 thousand years ago ancient Greek physician Hippocrates included this vegetable into his prescriptions. Another Greek physician Dioscorides used beets for curing infections and skin diseases, Paracelsus was first to use beets for hemopathy.
In Uzbekistan this vegetable occurred in around 10-11 centuries AD and its wide usage started only in 14 century, which could be confirmed by numerous written sources. Dried beets were used in meal for cleaning the organism from chemical wastes and toxins, also for raising the appetite and mood.
Most of all dried beet is rich in vitamins B1, B2, B6, C, carotinoids, amino acids, and minerals of iron, manganese, potassium, calcium, cobalt, magnesium and iodine.
Dried beets are prescribed for people suffering from cardio vascular disturbances, in summer it is used for making kvass.
Chemical composition of dried beet is as follows, nutrients, trace minerals and vitamins in 100 g: calorie 253.6, proteins 9.0 g, fat 0.6 g, carbohydrates 56.6 g, vitamin A 0.04 mg, vitamin B1 0.04 mg, vitamin B2 0.2 mg, vitamin C 10.0 mg, vitamin PP 1.2 mg, iron 8.0 mg, potassium 1728.0 mg, calcium 222.0 mg, magnesium 132.0 mg, sodium 516.0 mg, phosphorus 258.0 mg.
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