HERBED BEET

Cultivated in all Italian regions, especially in Puglia, Lazio, Liguria and Tuscany, it is present on the market all year round, although the demand is greater in the winter period.
The characteristics of our shallow, mineral-rich soils associated with the slightly saline irrigation water give this vegetable unique organoleptic characteristics.

Herbs are used in the same way as spinach: they are pan-fried or steamed as cooked vegetables, they are also an excellent ingredient for savory pies, for example here is a recipe for a savory pie with herbs.

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Rich in mineral salts, hence its re-mineralising properties (recommended for subjects suffering from anemia and asthenia), with a good supply of magnesium, sodium, potassium and calcium. The content of vitamins is also high, in particular provitamin A or beta-carotene, essential for the good health of eyes, skin and tissues. Furthermore, the ribs are refreshing, emollient and laxative. They are easily digestible and, due to all these properties, they are also particularly suitable for feeding children, the elderly and pregnant women. They have a very limited calorie content and are therefore very useful in slimming diets. Finally, Swiss chard contains oxalic acid, a substance that is necessary for good bone health.