A review on the analysis of nutritional composition of beetroot powder

Abstract

L. vulgaris, also known as Beta vulgaris beetroot, is a biennial (flowers in the second year of development) or, rarely, up to 120 cm (200 cm in the second year) depending on cultivation method. It is a growing perennial herb. Versions are mainly found every two years. The roots of cultivars are dark red, white or yellow, moderately to severely swollen and fleshy. On the other hand, the roots of the wild subspecies are brown, fibrous, and sometimes swollen and woody. Beetroot has been used in traditional medicine for hundreds of years to treat various ailments such as constipation, low libido, intestinal and joint pain, and dandruff. Beets are called Chukandar in Hindi, Kukadala in Punjabi, Bitrut in Telugu, Birut in Malayalam, Bitarta in Marathi, Bitano Kanda in Gujarati, and Pitrut in Tamil. Commercially available beetroot products include: beet energy booster drink, beet cucumber, beet cookie, beet cake. Recent studies have convincingly suggested that beet consumption has beneficial physiological effects and may lead to improved clinical outcomes in various diseases such as dementia, type 2 diabetes, hypertension and atherosclerosis. Some evidence is shown.