Beta vulgaris, or beetroot, is a plant of the Amaranthaceae family, known for its showy leaves and vibrant red coloured roots. The large, oval-shaped leaves of the beetroot are attached to the stem by long stalks and allow the plant to produce food by photosynthesis. The root, the fleshy root that develops below ground, functions as the main organ that stores sugar and other nutrients, and its remarkable red colour is due to betalain pigments with antioxidant properties. This root vegetable prefers cool climates and grows best in sunny, well-drained soils. Beetroot, which is used as a valuable ingredient both in the food industry and in the health sector, is rich in vitamins and minerals. Light textured soils are required for beetroot to develop well. In addition, the richness of nutrients in the soil positively affects root development and content.
Major Active Ingredients and Proportions
Beet is rich in betalain pigments, which give it its striking red colour, and nitrates, which are known for their health benefits.
The proportion of betalain pigments in beetroot can vary between 0.5-1.5%.
These pigments include betacyanin and betaxanthin and show strong antioxidant effects.
Beetroot also contains 0.1-0.5% nitrate.
Nitrates are converted into nitric oxide in the body and dilate blood vessels helps regulate blood pressure.
Beetroot is also rich in fibre (2-4%), vitamin C (4-8%), folic acid (0.1-0.2%) and potassium (3-5%).
Other Molecules: Iron (0.5-1%), magnesium (1-2%), manganese (0.2-0.4%),
various antioxidants and polyphenols.