 Dehydrated Vegetables |
![[ir al vínculo anterior]](../../images/back.jpg){kind=small} |
![[Imprime la página actual]](../../images/print.jpg){kind=small} |
|
 |
BEETROOT POWDER Name
in Spanish:
|
||
| ASPECT AND DESCRIPTION It is original of Europe of the zone of the Mediterranean. It is a biannual plant that produces in the first stage a leaf small rose and a broadened root reddish colored, in the second year it produces a floral stalk that is able to reach 1, 20m high.
|
|
||
| HISTORY In 1747, Marggraf, pharmaceutical Berliner, discovered that among other substances the beet produces and concentrates saccharose in its root.
|
|||
| CULINARY USE Which is dehydrated is the put on weight root, it is not found in the market of wither leaf in spite of that they are eatable. The cubes and thicks of dehydrated beet can be be used incorporating them to dip and sauces fundamentally. The beet powder is fundamentally used as natural coloring in food industry. Also it can be mixed with the potato flakes ( instantaneous purée ) and prepare with them a purée of both vegetables or use it in a cream soup. |
|||
E-mail 
