Features and methods of preparation of beet kvass, nutritional value and chemical composition. Benefits and harm to the body. Culinary uses and medicinal uses.
Beet kvass is a lacto-fermented beverage used for food and medicinal purposes. It is made by natural zymolysis of beets or by yeast fermentation. The color can be raspberry or burgundy, the taste is with a tint of the juice of the vegetable from which it is made, sourish, tart, bitterness is possible. Density of liquid - up to 1, 002 g / cm3.
How is kvass made from beets?
The root crop is called sweet for a reason - there are less disaccharides in food varieties than in a special sugar variety, but this amount is enough for natural fermentation. This helps to make beet kvass at home like grape must, without additional ingredients - yeast or special sourdough. The fermentation temperature should not be increased above 18-19 ° C in order to prevent the development of pathogenic flora.
To reduce the microbiological hazard, salt is added during the preparation of the drink, which acts as a preservative and inhibits the activity of harmful bacteria and fungi. The taste just gets more interesting. The water is first boiled and then cooled under a lid.
How to make beet kvass:
- Simple recipe … Remove the peel from 1 kg of raw root vegetable, cut the prepared fruits into thin small blocks (with edges of 1 cm, no more), all are poured into a glass jar with a volume of 3 liters. Pour cold water prepared in advance - it is better to filter it. After 3-5 days, bubbles and foam begin to appear. They wait until the release of carbon dioxide ends, removing the foam, and leave it for another day. Strain and put in the refrigerator.
- With raisins … In pre-prepared water, 5 liters, stir in 3 tbsp. l. with a slide of sugar and juice of half a lemon. Beets without skin, 3 pcs., Cut into slices and bake in the oven until soft. Cool, pour in water, add 25 raisins, better than dark ones, and set, as already described, for fermentation. Filter when the release of carbon dioxide becomes most intense.
- With yeast … Beets, 0.8 kg, boil until tender. Strain out the liquid, pour it into a 3 liter jar to fill it completely, add 15 g of yeast and sugar - to your own taste. Insist on the method already described for 4 days, before putting it in the refrigerator, it is better to strain it.
- With honey and yeast … Baked beets, 0.5 kg, are poured with boiling water, boiled, cooled and the entire contents of the pan are transferred into a glass jar. Pour 10 g of yeast, 2 tbsp. l. rye flour or 2 brown bread croutons, 3 tbsp. l. honey. Fermentation is accelerated, within 2-3 days. Strain and put away in a cold place. The disadvantage of the composition is the short shelf life - after 6-7 days, if you do not have time to drink, the sour liquid will have to be disposed of.
- With fermented milk products … Finely chopped or grated beets, 1 kg, are poured not with boiled water, but with curd whey, 1 liter, heated to body temperature, with sour cream mixed into it, 1 tsp. Pour granulated sugar, 3 tbsp. l., and put for fermentation in a dark place. Duration of fermentation - up to 10 days. Foam should be removed as it appears. Filter the drink and put it in the refrigerator. This recipe was developed by nutritionist Bolotov.
The highest density of the drink is with bread - or rather with rye croutons. They are dried in the oven or fried over an open fire, pricked on a knitting needle. For 2 liters of water you need 2 crackers. Large peeled raw beets are mixed in a blender with dried bread and add 4 tbsp. l. Sahara. The thick is transferred to a jar, poured with boiled chilled water. Insist, covering the neck with gauze. The duration of fermentation is 3-5 days.
Composition and calorie content of beet kvass
In the photo beet kvass
The density and composition of the drink are slightly dependent on the manufacturing method. When filtering, the amount of dietary fiber decreases, with prolonged infusion, the protein-carbohydrate balance changes.
Below is the data for a drink made without yeast.
The calorie content of beet kvass is 36.8 kcal per 100 g, of which:
- Proteins - 0.6-0.8 g;
- Fats - up to 0.1 g;
- Carbohydrates - 8.3-11.2 g;
- Dietary fiber - 0.9 g-0.12 g;
- Organic acids - 0.08 g;
- Water - from 90 g.
Vitamins per 100 g:
- Vitamin A - 0.4 μg;
- Beta Carotene - 0.002 mg;
- Vitamin B1, thiamine - 0.014 mg;
- Vitamin B2, riboflavin - 0.011 mg;
- Vitamin B4, choline - 3 mg;
- Vitamin B5, pantothenic acid - 0.05 mg;
- Vitamin B6, pyridoxine - 0.028 mg;
- Vitamin B9, folate - 3.5 mcg;
- Vitamin C, ascorbic acid - 1.17 mg;
- Vitamin E, alpha tocopherol - 0.093 mg;
- Vitamin H, biotin - 0.333 mcg;
- Vitamin PP - 0.1833 mg.
Macronutrients per 100 g:
- Potassium, K - 62.1 mg;
- Calcium, Ca - 12.06 mg;
- Silicon, Si - 1.667 mg;
- Magnesium, Mg - 7.12 mg;
- Sodium, Na - 93.67 mg;
- Sulfur, S - 5.55 mg;
- Phosphorus, P - 16.3 mg;
- Chlorine, Cl - 108.7 mg.
Microelements per 100 g:
- Boron, B - 53.3 μg;
- Vanadium, V - 17.33 mcg;
- Iron, Fe - 0.484 mg;
- Iodine, I - 1.5 mcg;
- Cobalt, Co - 0.525 μg;
- Manganese, Mn - 0.2383 mg;
- Copper, Cu - 40.9 μg;
- Molybdenum, Mo - 2.683 μg;
- Selenium, Se - 0.633 μg;
- Fluorine, F - 78.17 μg;
- Chromium, Cr - 3.33 mcg;
- Zinc, Zn - 0.1652 mg.
In the composition of beet kvass, albeit in small quantities, there are rare trace elements:
- Cesium - restores the tone of the sympathetic part of the central nervous system, increases the production of blood cells;
- Rubidium - has antihistamine and anti-inflammatory effects, increases the resistance of red blood cells to the aggressive effects of antioxidants and oxidants.
But the properties of beet kvass are determined not only by nutrients. It contains natural anthocyanins, sugars, flavonoids, phytoncides and antioxidants. Among the latter, quercetin and betaine predominate. Quercetin suppresses the production of abnormal cells and prevents the development of allergies, while betaine stimulates the production of digestive enzymes and normalizes liver function.
The benefits of beet kvass
The low-calorie drink quenches thirst on a hot day and is widely used in traditional medicine. Healers recommend taking it for the prevention and treatment of various diseases and for weight loss.
The benefits of beet kvass
- Tones up the vascular walls, stimulates the dissolution of cholesterol and lowers its level.
- Normalizes blood pressure, relieves attacks of arterial hypertension.
- It has diuretic and choleretic properties, dissolves calculi accumulated in the kidneys, changing the acidity of the physiological fluid.
- Homemade beet kvass with yeast regulates blood glucose and stabilizes pancreatic function. Probiotics released during lacto-yeast fermentation improve digestive processes, increase the activity of beneficial flora.
- Promotes weight loss, stimulates the transformation and dissolution of the fatty layer formed under the skin and around the internal organs.
- Suppresses the development of anemia.
- Isolates free radicals in the intestines and circulating through the bloodstream.
- Has a calming and sedative effect, helps to cope with excessive emotional and physical stress.
These are not all the beneficial properties of beet kvass. Regular consumption of the drink promotes the production of hormones, prolongs the reproductive age. Suppresses inflammatory processes in the pelvic organs. Increases libido in women and potency in men.
External use of beetroot juice will help cure nail fungus, reduce the exacerbation of psoriasis and eczema, and accelerate epithelialization after burns or injuries that form abrasions with pinpoint bleeding.
It is recommended to introduce beetroot juice into the diet of pregnant women from the second trimester. It helps to get rid of constipation, reduces swelling, reduces the risk of developing preeclampsia and anemia, accelerates the cleansing of the body, if a woman has to take pharmaceuticals to support her condition.
