Starting from the period following the Second World War, nutritionists began to advise their assumption of the bieta shoots such as food with which to replace dairy products and meat as they are rich in protein. Bieta sprouts are mainly used as a decoration for the most elaborate dishes. They are characterized by a bright color and a neutral flavor.
Red Bieta sprouts: the benefits
With a sweet and delicate taste, the bieta sprouts are characterized by a high content of vitamins B11 and B12. Distinguished by the typical flavor of the arrival rain (thanks to the presence of the enzyme Geosmina), the sprouts present themselves as thin filaments with a pink color tending to purple. The brown seed gives life to a precious high quality ingredient excellent for making delicious gourmet dishes.
Nutritional elements: the contents of the bieta sprouts
The red bieta sprouts contain:
- protein
- Vitamins B11 and B12
- mineral salts
- iron
- magnesium
- potassium
- soccer
- chrome
- sugars
How to use Bieta sprouts in the kitchen
Before using the bieta sprouts in the kitchen it is advisable Rinse them thoroughly for four or five times together with the seeds. It is a fundamental step since it is useful to eliminate all the residues of germination, which could be very unpleasant. In addition, it is also good to remember how sprouts become white and take on a delicate flavor if they grew up in the dark. If, on the other hand, they are placed in a bright environment after germination, they will acquire a considerable amount of chlorophyll. Using this ingredient in the kitchen, specifically, is not difficult. Raw raw in the salads or mixed in different sauces accompanying. As for hot preparations, it is important to burn them a little in boiling water: this operation it must not have a longer duration of 60 seconds To prevent sprouts from losing all the nutrients contained.