Beta vulgaris
Uses
Tunisia: (coastal region): leaves cooked in soups and stews. The root, when bulbous, is used in broth. The root is also dried, pulverized and sifted, the flour being mixed with barley (Hordeum sp. [POACEAE]), wheat (Triticum sp. [POACEAE], or bean flour. India: Assam and north India: leaves [?] eaten.
Additional Information
- Name Authority:
- L.
- Vernaculars:
- Arabic: Serj, Sildj, Selk, Silk, Sellak, Silk el Belebcha, Bendjar, Barba, Semlakh, Aitiace, Chaouender, Hezab, Hatrab, Left m 'ta el -baqar. Assamese: Palang. Hindi: Palak. Bengali: Palak, Bit palang, Palang sag. Sanskrit: Palanki.
- Misc:
- Chemical composition: Fat = 5.75% (dry). Albumenoids = 13.92% (dry). Carbyhydrates = 45.55% (dry). Fibre = 17.85% (dry). Ash = 16.93% (dry). Nitrogen - 2.23% (dry). Phosphoric acid = 0.50% (dry). Silicates = 0.86% (dry)