Red beet root is a plant in the Chenopodiaceae family. It is best known in its numerous cultivated varieties, the most well known of which is probably the red or purple root vegetable known as the beetroot or garden beet.
Food features: Red beet root is a herbaceous biennial or rarely perennial plant with leafy stems growing to 1–2 m tall. The leaves are heart-shaped, 5–20 cm long on wild plants. The flowers are produced in dense spikes, each flower very small, 3–5 mm diameter, green or tinged reddish, with five petals; they are wind-pollinated. The fruit is a cluster of hard nutlets.
Place of origin: Red beet root originated in the Mediterranean, 14th century Britain has cultivated sugar beet roots, to America in 1800. Introduction about China in the Ming Dynasty. Some cities have so far sporadic cultivation.
Nutrition: Red beet root, containing crude protein, soluble sugar, fat, dietary fiber, vitamin C, niacin, etc., containing potassium, sodium, phosphorus, magnesium, iron, calcium, zinc, manganese, copper and other minerals, through supplementary nutrients the body needs to restore his health.