Beet

Mangold is a biennial herbaceous plant, a subspecies of common beet, belonging to the subfamily hawk from the family amaranth. The distribution range is the middle and southern latitudes of Europe. There are many varieties that differ in stem color (white, yellow, pale green and dark green) and the texture of the leaves, which can be curly and even.

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As a rule, people have no doubt that sugar beet is only a raw material for industrial processing, and only large agribusinesses or farms are engaged in its cultivation. Meanwhile, the technology of cultivation of sugar beet is quite available on the garden beds familiar to each owner of a small land plot.

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Beetroot is a product that has been stored for a long time; it is present on the shelves all year round, so there seems to be no point in specially preparing it for the winter. But if the harvest has grown notable, but there is no cellar for storage, nothing remains but to try to freeze the root crop. It turns out that there are many ways to make such a workpiece, as they say, “at home”.

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Beetroot is considered one of the most popular vegetables in Ukraine and the near abroad. And this is not surprising, because the red vegetable is rich in vitamins and minerals. Drying beets allows you to preserve the beneficial properties of the product for the whole year. Advantages of the harvesting method People have long noticed that if a fresh fruit or vegetable is properly dried, it will retain the maximum amount of useful substances.

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Beetroot is a product not only very widespread in our latitudes, but also extremely useful due to its high fiber content, a whole set of trace elements and vitamins (A, B, C), as well as organic acids and amino acids. It is used as a remedy for a hangover, improves the endocrine system and kidneys, is useful in diets and is necessary for pregnant women.

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