Open AccessAn Analysis of Health Benefits of Beetroot
Author(s) -
Khyati Varshney,
Kirti Bhushan Mishra
Publication year - 2022
Publication title -
international journal of innovative research in engineering and management
Language(s) - English
Resource type - Journals
ISSN - 2350-0557
DOI - 10.55524/ijirem.2022.9.1.39
Subject(s) - food science , betanin , sugar , carotenoid , chemistry , sweetness , polyphenol , health benefits , sugar beet , human nutrition , carotene , botany , horticulture , biology , traditional medicine , antioxidant , biochemistry , medicine
beet root (Beta vulgaris L.), also acknowledged as chuk&er, is renowned due to its sweetness; it has higher sugar content but is low in calories. Beetroot is classified botanically as a herbaceous biennial of Chenopodiaceae family. Fresh beets provide a nutritional benefit in form of ir green tops, which are high in beta-carotene, iron, & calcium. It essentially refers to cool-season vegetable crops that are produced all over globe. Beetroot is rich in antioxidants & minerals such as potassium magnesium, betalaine, , vitamin C, & sodium, & comes in a variety of hues ranging from yellow to red in bulb. Beetroots with a deep red hue are most widespread for human consumption, both cooked & raw in salads & juices. Carotenoids, saponins, betacyanines, betanin, polyphenols, & flavonoids are active chemicals found in beets. As a result, beetroot consumption may be regarded a cancer-prevention strategy. Betacyanins & betaxanthins are most common betalains found in beetroot. Betalains are a dietary supplement used to prevent & cure hypertension & cardiovascular disease. y have antibacterial & antiviral properties, as well as ability to suppress cell growth in human carcinoma cells. Osmotic dehydration may also be used to make beetroot c&y, which can be used in bread goods, confectionery, & ice creams, among or things.