BETA VULGARIS VAR.CICLA PDF

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Beta-carotene: medium; vitamin E: low; riboflavin: low; folic acid: low; ascorbic acid: medium; calcium: low; iron: medium; protein: %. Young. EPPO code: BEAVV; Preferred name: Beta vulgaris subsp. vulgaris var. cicla; Authority: (Linnaeus) Arcangeli. Notes. Beet cultivated as a. Notes. BRIEF DESCRIPTION A beet with large crisp, fleshy leaf stalks and large leaves rather than enlarged roots. USES The midribs of the leaves are eaten.

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But, in a var.cicpa group given chard, the body weight significantly increased in comparison to the diabetic group; maximum reduction in blood glucose levels was observed on the 42nd day.

Some attribute the name to it having been first described by a Swiss botanist, either Gaspard Bauhin [12] va.rcicla Karl Heinrich Emil Koch [13] although the latter was German, not Swiss.

In the cultivars of the Flavescens-Group, the leaf stalks are large and often prepared separately from the leaf blade.

Chard or Swiss chard Beta vulgaris subsp. Neelix grants anyone the right to use this work for any purposewithout any conditions, unless such conditions are required by law. Flora of North America Editorial Committee eds. Chard has shiny, green, ribbed leaves, with petioles that range vulgarix white to yellow to varr.cicla, depending on the cultivar. The original description page was here. Chard is a biennial. The Hamlyn Publishing Group Limited.

Beta vulgaris belongs to the subfamily Betoideae in family Amaranthaceae s. When chard is cooked by boiling, vitamin and mineral contents are reduced compared to raw chard, but still supply significant proportions of the DV table.

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It is the economically most important crop of the large order Caryophyllales. All following user names refer to en. From Vulgarid, the free encyclopedia.

The timestamp is var.cicka as accurate as the clock in the camera, and it may be completely wrong. Retrieved January 10, The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy vulggaris.

The pigments are contained in cell vacuoles. Journal of Agricultural and Food Chemistry. This photo depicts a plant.

If the file has been modified from its original state, some details such as the timestamp may not fully reflect those of the original file. Retrieved from ” https: Wikimedia Commons has media related to Chard.

Beta vulgaris var. cicla – Plantinfo – EVERYTHING and ANYTHING about plants in SA

All cultivars fall into the subspecies Beta vulgaris subsp. Sea beet Beta vulgaris subsp. Retrieved from ” https: In some countries this may not be legally possible; if so: The ancient Romans considered beets an important health food and an aphrodisiac. An International Journal of Medicine. The World’s Greatest Cooking Encyclopedia. From Wikipedia, the free encyclopedia. In other projects Wikimedia Commons.

Chard ‘Rhubarb Chard’

Retrieved from ” https: This page was last edited on 8 Octoberat Neelix at English Wikipedia. Fresh beets, nature’s jewels for the table”. Archived from the original on In some parts of Africa, the whole leaf blades are usually prepared with the midribs as one dish.

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Mansfeld’s Encyclopedia of Agricultural and Horticultural Crops. In Eastern Europe beet soup, such as cold borschis a popular dish. Beta vulgaris Beta vulgaris subsp. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles.

Description Chard Beta vulgaris var cicla. Retrieved 19 January Domestication of plants in the old world: Chard is used in traditional Swiss cuisine, however, namely in a dish called Capuns from the Canton of Grisons.

Cornell Garden Based Learning. Betaine and betalaintwo phytochemical compounds prevalent in Beta vulgarisare under vulggaris research for their potential biological properties.

Beet greens and Swiss chard are both considered high oxalate foods which are implicated in the formation of kidney stones. I release it to the public domain. There are two rankless cultivar groups for chard: Some of the numerous synonyms are Beta vulgaris subsp.

Views Read Edit View history. The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves. Archived from the original E-book on It remains a widely cultivated commercial crop for producing table sugar, in part due to subsidies scaled to keep it competitive with tropical sugar cane.