The mankind discovered Mangold’s virtues three thousand years ago. The Mangold raised in ancient Babylon, Egypt, Greece and ancient Rome. It was also known as “Roman Cabbage”.
Today, Mangold is raised in most European countries, America, India, Japan and it is very popular in Italian cuisine.

The Mangold is a strain of beet that domestication to achieve high nutritional leaves and stems, at the expense of the root, which is not as nutritious as the leaves. This is in contrast to beets, that its root is the nutritious part.

Mangold is common in Mediterranean and Arabic cuisine. The young leaves taste slightly bitter and may be used for fresh salad. Mature leaves are eaten after cooking, for example in pasta sauce, and pastries such as pie, and tart. During the cook, the mangold loses its bitter taste and acquire a more refined taste than cooked spinach.

The mangold contains vitamins A, K, and C at a high rate. It is also rich in minerals, dietary fiber, and protein.

Nutrition Facts (per 100 grams)

Calories (energy) 19 Vitamin A (mcg) 306
Protein (grams) 1.8 Total Vitamin B (mg) 0.815
Carbohydrate (grams) 3.74 Folic-Vitamin B9 (mcg) 14
Sugars(grams)1.1 Vitamin C (mg) 30
fat (grams) 0.2 Vitamin E (mg) 1.89
Saturated fat(grams) 0.03 Vitamin K (mcg) 830
Cholesterol (mg) 0 Calcium (mg) 51
Sodium (ml) 213 Iron (mg) 1.8
Dietary fiber (grams) 1.6  

 

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