Beetroot is an excellent source of antioxidants and micronutrients, including (in descending order by weight) potassium, betaine, sodium, magnesium, vitamin C, and nitrate (NO3−) and contains 29 kcal per 100 g.
It is famous for its juice value and medicinal properties; and known by several common names like beet, chard, spinach beet. sea beet. garden beet, white beet and Chukander (in Hindi).
The color of beetroot stems from its purple and yellow pigments (betacyanin and betaxanthin, respectively), known collectively as betalains, a group of phenolic secondary plant metabolites.
These betalains have potential antioxidant and anti-inflammatory capabilities. Betalains are used as natural colorants by the food industry, but have also received increasing attention due to possible health benefits in humans.
The total betalain content was found to range between 0.8 and 1.3 g/L fresh juice (about 60% betacyanins and 40% betaxanthins) that accounted for 70–100% of the total phenolics content.
Effects of a commercially available beetroot juice on inflammation is strongly involved in the development and progression of several clinical conditions including coronary heart disease and cancer, beneficial effect of beetroot extract may relate to this anti-inflammatory capacity.
Athletes, especially those in endurance sports, are the main targets of various beetroot products currently on the market. These commercial products, both juices and powders, are advertised as performance-enhancing legal nutrition supplements. Studies have indicated beetroot juice (BRJ) may improve exercise time to exhaustion, running performance, and increase muscular efficiency during moderate intensity exercise.
Beets are delightful for their color and flavor as well as for their beet nutrition. Their juice is wonderful mixed with carrot juice and can also be used as a dye. In some countries the beet juice, betanin, is processed commercially for coloration in various products.
Chemical components in beetroot juice
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