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Berries nutritional properties, use in the kitchen
Table of Contents
1. The nutritional properties of berries
However, it should be borne in mind that beets, when combined with other vegetables, provide higher amounts of sucrose (6.5 g/100 g), belong to products with an average glycemic index. If these vegetables appear on their food list, they are best eaten raw or cooked al dente. They also contain the indole colorant betanin (known as red buffalo, 100 g of buffer contains 128.7 mg of this compound), the additive colorants and organic acids, such as starch, apple, which have a beneficial effect on the taste of beets. Those with problems with the management of carbohydrates or magamine should therefore control the amount of foam in the beet.2. The health values of beans
It is also used to treat anemia, nerves, flu, colds, and tuberculosis. Fresh beetroot juice has a beneficial effect on lowering blood pressure. The fiber also provides a sense of satiety, which is important for people on a reduction diet. Its role is primarily to prevent damage to the cervical nervous system which is particularly important in the early stages of pregnancy. Beetroot can also reduce the symptoms of menopause.3. The use of beans in the kitchen
It is best to eat fresh, young beans. Not only are beans an ideal addition to soup and main dishes, but they can also be used to make other dishes. They taste great when combined with apples and carrots. There are many ideas for using beans in the kitchen. You can make pasta for sandwiches, carpaccio, pasta, and even cake from them.
