Trukhachev V.I.,
Zlydnev N.Z., Starodubtzeva G.P., Sychevà
O.V.
Federal State Budgetary Educational Institution of
Higher Professional Education «Stavropol State Agrarian University», Stavropol
Beet topper
- protein and vitamin herbal komponent
Beetroot
- a truly versatile vegetable. Many people, especially in the Caucasus,
ispolzuyutv food not only root vegetable with a distinctive sweet taste, but
also the beet tops (Figure), which during the formation and growth of root
crops are actively growing in the garden.
Drawing - beetleaves
Fiber
and pectin, contained in the leaves of beets are effective dietary fibers that
contribute to the revitalization of the gastrointestinal tract and the
prevention of intestinal diseases. Coloring vegetable enzymes - flavonoids.
These substances increase the strength of the capillaries, lower blood
pressure, stimulate the formation of red blood cells, relieve vascular
spasms.100g of beet tops (moisture content 90%) contained: ash - 1 g starch -
0.5 g mono- and disaccharides - 5 g of organic acid - 0.1 g dietary fiber - 0.5
g which presented pectins and fiber. Energy value of fresh beet tops is 28.2
kcal, the ratio of proteins, fats and carbohydrates, respectively: 1.2 g (5
kcal - 17%), 0.1 g (1 kcal - 3%), 6 g (24 kcal - 85%) [1]. Therefore, it is
recommended greens for salads and soups to enhance activity of the
gastrointestinal tract and prevent diseases of the intestine. Characterized
beet greens and rich vitamin and mineral composition. When used 100 g of beet tops
person is able to meet the daily requirement for iron by 16.5%, cobalt - 75%
[2]. The structure also includes beet tops choline (vitamin B4), contributes to
the normalization of the liver and protects it from fatty degeneration, as well
as a sufficient amount of vitamin E and U, which is particularly relevant in
diseases of the blood vessels. Therefore, beet tops at the same time can also
be a food ingredient, a positive effect on metabolism, and as a consequence -
the general condition of the body. In Russia out of it cooked soup and included
meat, large and even desertnyeblyuda.
At present, the increased interest in the various plants and herbs, is a
natural source of nutrients for the body. Dried leaves of beets can be
positioned as a high-value protein and vitamin fitokomponent natural resources,
slowing down the aging process. Low moisture content (Table 1) enables the
shelf life of no less than 1 year. At a sufficiently high dry matter (11.24%),
the level of dietary fiber - fiber and pectin, as well as macro- and
microelements (13.2%), which include potassium, sodium, calcium, phosphorus,
chlorine, sulfur, magnesium, etc.
Table 1 - Chemical
composition of dried beet tops
Mass fraction, % |
|||||
Moisture |
Crude protein |
Crude fat |
Crude fiber |
Crude ash Nitrogen |
Free extractives |
4,8 |
26,27 |
0,83 |
11,24 |
13,2 |
43,66 |
As
part of the protein fraction of beet tops contains 16 amino acids (Table 2),
seven of which are essential in human nutrition.
Table 2 – Chemical
composition of driedbeettops
Amino Acid |
Content, % |
Contentintermsofprotein, % |
Aminoacidswift, % |
Essential amino acids |
5,71 |
21,74 |
|
valine |
0,93 |
3,54 |
70,80 |
isoleucine |
0,69 |
2,63 |
65,75 |
leucine |
1,43 |
5,44 |
77,71 |
lysine |
0,78 |
2,97 |
54,00 |
methionine |
0,14 |
0,53 |
15,14 |
threonine |
0,87 |
3,31 |
82,75 |
phenylalanine |
0,87 |
3,31 |
94,5 |
Nonessentialaminoacids |
10,91 |
41,53 |
|
alanine |
1,01 |
3,84 |
|
arginine |
0,81 |
3,08 |
|
asparticacid |
1,77 |
6,74 |
|
histidine |
0,71 |
2,70 |
|
glycine |
0,95 |
3,62 |
|
glutamicacid |
3,29 |
12,52 |
|
proline |
0,82 |
3,12 |
|
serine |
0,93 |
3,54 |
|
tyrosine |
0,62 |
2,36 |
|
Total: |
|
63,27 |
|
However,
evaluation of amino-acid score (AAS) (1) showed that, like all vegetable
proteins, protein beet tops is not a full-fledged.
AAS = (AK mg test protein per 1g) /
(mg AA per 1 g protein of ideal) ×100 (1)
where AK - each essential amino acid.
It
is particularly scarce are sulfur-containing amino acids methionine and
cystine, which is quick, is only 15 %. Noteworthy is sufficiently high in
protein content and aspartic amino acids glutamine (total 19.26 %). They are
becoming more and more popular, are produced in the form of pharmaceutical
preparations, food additives included in the complex composition and even
sports nutrition available as flavoring seasonings (salt of glutamic acid). The
uniqueness of glutamic and aspartic amino acids as in the fact that for the
interconversion of each other all the essential amino acids must be converted
first to glutamic or aspartic acid, which is regarded as the "integration
of nitrogen metabolism in the body". Therefore dry leaf beet as protein
and vitamin components appropriate to include in the vegetable mixes for cakes
fillings and other dishes that will improve their nutritional value and help
improve vitality and immunity.
Literature
1.
http: // findfood. ru / product / svekolnaja-botva
2.
Kurguzova, K.S. Issledovanie chemical composition of foliage beet as raw
material for food functionality / K.S. Kurguzova, G.M. Bunny, E.A. Mishchenko
// Proceedings of the higher educational institutions. Food technology. 2012. ¹
1 (325). S. 24-26.