Description.
The breeches were obtained by crossing white cabbage and turnips. There are different versions of the origin of this vegetable. Some researchers consider the homeland of the Mediterranean, the other - Sweden.
The plant is a herbaceous, two-year-old, a member of the Cruciferae family. In the first year after planting, the root and rosette of leaves grows, in the second - fruits and flowers. Fruits are multi-seed pods. In the second year, the root becomes oval or round, similar to turnips, but slightly larger. Under the red-violet or green-gray skin there is a white, yellow or orange flesh.
Brukva well tolerates any weather - and cold, and heat with a drought. Plant seeds already begin to germinate at 1 ° C, and shoots tolerate small frosts. That in areas with a warm climate the crop is ripe before the onset of heat, the vegetable is sown in the early spring. When ripening ripens in the heat and drought, root crops become tasteless and dry. Good yields are obtained on fertile wet loamy and sandy loamy soils.
Chemical composition.
The trouser contains proteins, starch, sugars, B vitamins, fiber, pectins, rutin, carotene (provitamin A), essential oil, mineral salts (potassium, phosphorus, sulfur, iron, sodium, copper). The ascorbic acid (vitamin C) contained in the trouser suits itself during long-term storage and heat treatment.
Useful substances that make up the product, contribute to the normal operation of the gastrointestinal tract, cleansing the intestines, reducing swelling as a result of diuretic action, loosening the stool. Also, the rutabaga liquefies phlegm - it has a mucolytic property.
Recommendations for eating a rutabaga.
Pork can be used in cooked, baked, fresh and stewed. Fresh leaves of ryukkva add to salads from vegetables, and dried leaves - in the form of seasonings in the preparation of soups and second courses. When you cough, use the juice of rutabaga.
A few centuries ago in Russian villages, sweets were used in winter. It was considered especially useful for the elderly, because it helps to maintain the vitality. The use of rutabaga for colds contributes to an early recovery, which is explained by the high content of ascorbic acid, which strengthens the immune system. With a dry cough, the rutabaga acts as a thinning agent, especially good for chronic lung and bronchial diseases.
The rutabaga also has diuretic properties (removes excess fluid from the body) and was taken with renal and cardiovascular diseases to relieve swelling.
The trout is recommended for atherosclerosis, as it improves metabolic processes and the removal of cholesterol from the body.
The fiber contained in the trout helps normalize the stool (this property is used for constipation). It can strengthen peristalsis, improve digestion, metabolism, and it is very useful for obesity.
The juice of this product has antibacterial properties, and it has long been used in the treatment of purulent wounds and burns.
But there are also contraindications: exacerbation of chronic gastrointestinal diseases.
Dishes from rutabaga.
The rutabaga can be used for the preparation of medicines and various dishes:
- fresh salad:
rub a peeled small trouser on the grater, add half a glass of canned green peas, greens of parsley and dill, grated apple, lemon juice and salt - to taste, season with sour cream;
- baked trout:
the washed up rutabaga should be towel dried, then bake in the oven for about three hours until softening; serve to the table with salt and oil;
- braised trout:
peeled off the rind, then cut into small cubes, folded into a pan with melted butter. Stew until cooked, adding sugar to taste, then fill with flour, add sour cream;
- juice from rutabagus and honey:
wash the medium-sized trouser, peel off, chop, and then pass through the meat grinder. Add one part of honey to two parts of the rutabag, mix. Take 4-5 times a day for 1 dessert spoon with a strong and dry cough, wash down with warm water.
Brukva is a valuable product for proper and rational nutrition, which is undeservedly forgotten.