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CAS NO : 7659-95-2
EINECS NO. : 231-628-5
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.
Beetroot red is one of several cultivated varieties of Beta vulgaris grown for their edible taproots and leaves (called beet greens); they have been classified as B. vulgaris subsp. vulgaris Conditiva Group.
Other cultivars of the same species include the sugar beet, the leaf vegetable known as chard or spinach beet, and mangelwurzel, which is a fodder crop.
Three subspecies are typically recognized.
Etymology
Beta is the ancient Latin name for beets, possibly of Celtic origin, becoming bete in Old English.
History
Beetroot red domestication of beets can be traced to the emergence of an allele which enables biennial harvesting of leaves and taproot.
Beets were domesticated in the ancient Middle East, primarily for their greens, and were grown by the Ancient Egyptians, Greeks and Romans.
By the Roman era, it is thought that they were cultivated for their roots as well.
From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.
During the middle of the 19th century, wine often was coloured with beetroot juice.
Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called Beetroot red.
Beetroot red was symptomatic of eating only beets.
Food
Usually the deep purple roots of beets are eaten boiled, roasted, or raw, and either alone or combined with any salad vegetable.
Beetroot red green, leafy portion of the beet is also edible.
Beetroot red young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach.
Beetroot red can be roasted, boiled or steamed, peeled, and then eaten warm with or without butter as a delicacy; cooked, pickled, and then eaten cold as a condiment; or peeled, shredded raw, and then eaten as a salad.
Pickled beets are a traditional food in many countries.
Similarly in Serbia beetroot (referred to by the local name cvekla) is used as winter salad, seasoned with salt and vinegar, with meat dishes.
As an addition to horseradish, it is also used to produce the "red" variety of chrain, a condiment in Ashkenazi Jewish, Hungarian, Polish, Lithuanian, Russian, and Ukrainian cuisine.
India
In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small scale for home consumption.
In Northern Germany, beetroot is mashed with Labskaus or added as its side order.
Industrial production and other uses
A large proportion of the commercial production is processed into boiled and sterilized beets or into pickles.
Betanin, obtained from the roots, is used industrially as red food colorant, to improve the color and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals.
When beet juice is used, it is most stable in foods with a low water content, such as frozen novelties and fruit fillings.
Beetroot can be used to make wine.
Nutrition
Raw beetroot is 88% water, 10% carbohydrates, 2% protein, and less than 1% fat (see table).
Beetroot red a 100-gram (3+1⁄2-ounce) amount providing 180 kilojoules (43 kilocalories) of food energy, raw beetroot is a rich source (27% of the Daily Value - DV) of folate and a moderate source (16% DV) of manganese, with other nutrients having insignificant content (table).
The chemical adipic acid rarely occurs in nature, but occurs naturally in beetroot.
In preliminary research, beetroot juice reduced blood pressure in hypertensive people.
Tentative evidence has found that dietary nitrate supplementation, such as from beets and other vegetables, results in a small improvement in endurance exercise performance.
Beets, raw
Nutritional value per : 100 g (3.5 oz)
Energy : 180 kJ (43 kcal)
Carbohydrates : 9.56 g
Sugars : 6.76 g
Dietary fiber : 2.8 g
Fat : 0.17 g
Protein : 1.61 g
Vitamins Quantity
Vitamin A equiv. : 2 μg
beta-Carotene : 20 μg
Thiamine (B1) : 0.031 mg
Riboflavin (B2) : 0.04 mg
Niacin (B3) : 0.334 mg
Pantothenic acid (B5): 0.155 mg
Vitamin B6 : 0.067 mg
Folate (B9) : 109 μg
Vitamin C : 4.9 mg
Minerals Quantity
Calcium : 16 mg
Iron : 0.8 mg
Magnesium : 23 mg
Manganese : 0.329 mg
Phosphorus : 40 mg
Potassium : 325 mg
Sodium : 78 mg
Zinc : 0.35 mg
Other constituents Quantity
Water : 87.58g
E Code: E162
Beet root red is obtained from the beets we eat on our tables.
These beets are called beta vulgaris ruba in Latin.
Beets are used as a colorant by being concentrated after cleaning and extracting the juice.
Beetroot red contains two pigments called betanin (75-95%) and vulgaxanthin (5-25%).
The pigment that gives color to the beet root plant is betanin.
Beetroot red is a natural pigment that gives its red-pink color. Some sources of betanin in nature; are plants such as red beets, some types of mushrooms, and bougainvillea.
According to the Turkish Food Codex, there is no limitation in its use.
Beetroot red pH range in which betanins are most stable is 4-6.
Beetroot red maintain their color stability for 14 minutes at 100°C temperatures in this pH range.
Uses of betanins in the food industry: Confectionery products, bakery products, milk and dairy products, beverage products, chocolate fillings, breakfast cereals, heat-treated processed meat (sausage and salami), dried red fruits, jelly, marmalade, jam, processed fish and Beetroot red is used in products such as aquatic products, fruit and vegetable preparations.
Many nutrients and few calories
Beets boast an impressive nutritional profile.
They’re low in calories yet high in valuable vitamins and minerals.
Beetroot red fact, they contain a bit of almost all of the vitamins and minerals your body needs.
Here’s an overview of the nutrients found in a 3.5-ounce (100-gram) serving of boiled beetroot :
Calories : 44
Protein : 1.7 grams
Fat : 0.2 grams
Carbs : 10 grams
Fiber : 2 grams
Folate : 20% of the Daily Value (DV)
Manganese : 14% of the DV
Copper : 8% of the DV
Potassium : 7% of the DV
Magnesium : 6% of the DV
Vitamin C : 4% of the DV
Vitamin B6 : 4% of the DV
Iron : 4% of the DV
Beets are particularly rich in folate, a vitamin that plays a key role in growth, development, and heart health.
Beetroot red also contain a good amount of manganese, which is involved in bone formation, nutrient metabolism, brain function, and more.
Plus, they’re high in copper, an important mineral required for energy production and the synthesis of certain neurotransmitters.
Could help keep your blood pressure in check
Beets have been well studied for their ability to decrease elevated blood pressure levels, which are a major risk factor for heart disease.
In fact, some studies show that beetroot juice could significantly lower levels of both systolic and diastolic blood pressure.
Beetroot red effect appears to be greater for systolic blood pressure, which is the pressure when your heart contracts, rather than diastolic blood pressure, which is the pressure when your heart is relaxed.
Also, raw beets may exert a stronger effect than cooked ones.
Beetroot red blood-pressure-lowering effects are likely due to the high concentration of nitrates in this root vegetable.
In your body, dietary nitrates are converted into nitric oxide, a molecule that dilates blood vessels and causes blood pressure levels to drop.
Beets are also a great source of folate.
Although research has turned up mixed results, several studies suggest that increasing your intake of folate could significantly lower blood pressure levels.
However, keep in mind that beets’ effect on blood pressure is only temporary.
As such, you need to consume them regularly to experience heart-health benefits over the long term.
SUMMARY
Beets contain a high concentration of nitrates, which can help lower your blood pressure levels.
This may lead to a reduced risk of heart disease and stroke.
Can improve athletic performance
Several studies suggest that dietary nitrates like those found in beets may enhance athletic performance.
Nitrates appear to affect physical performance by improving the efficiency of mitochondria, which are responsible for producing energy in your cells.
According to one review, beetroot juice could enhance endurance by increasing how long it takes to become exhausted, boosting cardiorespiratory performance, and improving efficiency for athletes.
Promisingly, beet juice has also been shown to improve cycling performance and increase oxygen use by up to 20%.
Beetroot red important to note that blood nitrate levels peak within 2–3 hours of consuming beets or their juice.
Therefore, it’s best to consume them a couple of hours before training or competing to maximize their potential benefits.
SUMMARY
Eating beets may enhance athletic performance by improving oxygen use and endurance.
To maximize their effects, consume them 2–3 hours prior to training or competing.
Red beetroot belongs to the Beta L. genus, the Betoideae subfamily of the goosefoot family (Amaranthaceae).
Beetroot (Beta vulgaris L.) is a vegetable consumed worldwide due to its high content of biologically active substances, such as betalain, inorganic nitrates, polyphenols, folates, as well as its minerals and vitamins present in the tuberous root.
Beetroot red beet, like its cousin the turnip, is known for its edible leaves and roots.
Beetroot red are consumed in many ways, such as whole, cooked, canned or minimally processed products, depending on the region.
Beetroot is used as a vegetable, and its juice and extracts also serve as traditional medicine, food colorant and additive to cosmetics. This plant has high antioxidant and antiinflammatory properties, and could be an important aid in the treatment of many diseases.
Introduction
At present, there is an ever increasing global tendency towards a healthy diet including so-called "functional foods", and the consumers are looking for a safer way to improve their general health and living standard.
Beetroot red health benefits of a diet high in fruits and vegetables are probably inexhaustible.
Beetroot red include cardiovascular health, protection against free radicals, prostate, lung, mouth, and throat cancer, constipation, and may help in preventing diverticulosis (the development of tiny, easily irritated pouches inside the colon), diabetes and obesity.
Many studies confirm that the consumption of fruits and vegetables helps protect against several chronic diseases associated with aging, such as cancer, cardiovascular and hepatic diseases, brain, and immune dysfunction, fulfilling the role of functional foods.
These natural protective effects have been attributed to various components, such as fibres, minerals, vitamins, carotenoids, betalains, anthocyanins, polyphenols, and other phytochemicals.
In recent years there has been a growing interest in the biological activity of red beetroot (Beta vulgaris L.) and its potential utility as a health promoting and disease preventing plant, being recognized as a functional food.
Red beetroot (beet, garden beet, table beet) is a traditional and popular vegetable in many parts of the world.
This is the red root vegetable that is most typically associated with the word "beet".
Beetroot red is especially popular in Eastern and Central Europe where it is the main ingredient of borscht, vinaigrette salad, Russian "herring under fur" salad, pickled cabbage with beetroot.
Today, beetroot is regularly consumed as part of the normal diet, either fresh or after thermal processing or fermentation, and commonly used in manufacturing as a food colouring agent known as E162.
Although red beet is consumed in various ways, and in considerable quantities, not all consumers know its true benefits, and the advantages of its consumption.
Beetroot (Beta vulgaris L.) contains high amounts of biologically active substances including betalains, carotenoids, phenols, B-vitamins (B1, B2, B3, B6 and B12), folateminerals, fibres, as well as sugars with low energetical value, and inorganic nitrate.
All parts of this plant have different medicinal uses, such as anti-oxidant, anti-depressant, anti-microbial, anti-fungal, anti-inflammatory, diuretic, expectorant and carminative, hepatoprotective, or protector of cardiovascular health.
Other benefits reported by include the inhibition of lipid peroxidation and chemo-preventative effects.
The aim of this review article is to briefly present the importance and therapeutic properties of red beetroot for human consumption.
Origin and Description
Red beetroot belongs to the Beta vulgaris ssp. Vulgaris L. subspecies, Beta vulgaris L. species, Beta L. genus, Betoideae subfamily of the goosefoot family (Amaranthaceae), and the Caryophyllales order.
The plants of the Beta genus are presumed to have originated in North Africa and spread through the Mediterranean Sea route, occupying the seashores of Europe, Asia and the Americas.
Red beetroot (Beta vulgarisssp. vulgaris L.) is a herbaceous biennial (flowering in the second year of growth) or, rarely, perennial plant up to 120 cm (up to 200 cm in second year) in height, but cultivated forms are mostly biennial.
The roots of the cultivated forms are dark red, white, or yellow, and moderately to strongly swollen and fleshy or brown, fibrous, sometimes swollen and woody in the wild subspecies.
Red Beetroot Nutrients
Beetroot red is a vegetable with a low fat content, but rich in carbohydrates, starch, soluble fibers, proteins, being a product with moderate caloric value.
Beetroot red are rich in vitamins C, A, E, K.
Beetroot red have an important content of B-vitamins (B1- thiamine, B2-riboflavin, B3-niacin, B5-pantothenic acid, B6-pyridoxine, B9-folates and B12-cyancobalamin), as well as folic acid and powerful antioxidants, such as triterpenes, sesquiterpenoids, carotenoids, coumarins, flavonoids (tiliroside, astragalin, rhamnocitrin, rhamnetin, kaempferol), betalains and phenolic compounds.
Beetroot red Other bioactive compounds that are found in beets are: saponins, alkaloids (calystegine B1, calystegine B2, calystegine C1, calystegine B3, ipomine), amino acids (threonine, valine, cystine, methionine, isoleucine, leucine, lysine, phenylalanine, histidine, arginine, glutamic acid, proline, alanine, tyrosine - in leaves), tannins.
Beet roots are a good source of minerals, like manganese (good for bone health), magnesium, potassium, sodium, phosphorus, iron, zinc, copper, boron, silica and selenium.
Beetroot red chemical composition differs depending on the red beetroot variety.
Beetroot red range of the chemical composition and distribution of the nutritional compounds of red beetroot depends on the anatomical part of the plant (leaf, stem, root, peel).
Beetroot leaves are richer in carotenoids compared to tubers.
Beetroot red is explained by the fact that carotenoids are accumulated in chloroplasts of green part of plants as a mixture of α- and β-carotene, β-cryptoxanthin, lutein, zeaxanthin, violaxanthin, and neoxanthin.
Green leaves and stems are a perfect solution in obesity problems and weight management, as they are typically low in calories.
Beetroot red high level of vitamin A, K and C is important for the production of a protein essential for bone health.
Green leafy vegetables are a major source of iron and calcium for any diet.
Leafy vegetables are used in preventing chronic diseases, such as cancer, cardiovascular disease and diabetes, as they have anti-inflammatory and anticarcinogenic activity.
Beetroot leaves are used to reduce blood pressure.
Red beet is a significant source of polyphenols, which together with the betalains, show a high antioxidant effect and radical scavenging capacity.
Carotenoids are an important class of compunds, also called tetraterpenoids, which are organic pigments.
Beetroot red carotenoids from red beetroot are not representative being in small quantities.
Beetroot red carotenoids in red beetroot are β-carotene and lutein, which are strong antioxidants against several cancers.
Even lycopene, the red carotenoid has reported a significant attention from the antioxidant point of view, it seems that red beetroot is not a very valuable source of lycopene.
So, considerable amounts of lycopene are in tomato, watermelon, red-fleshed guava, papaya.
Why is a Beetroot Red?
A standard A-level biology practical is to examine the effect of temperature on membrane stability in beetroot, assessed by the degree of pigment leakage. But what is this pigment, and what function does it serve?
Beetroot red pigments are actually betalain pigments, named after the Red beet (Beta vulgaris).
Beetroot red replace anthocyanins in plants of the order Caryophyllales.
Beetroot red function is not really known, but it is guessed that when present in the flowers they serve to attract pollinating insects and when present in seeds they may attract birds for the dispersal of the seeds.
In cultivated species man may have arbitrarily selected for more coloured lines, because they are attractive to look at (red beet!), or the colour may have co-segregated with another useful trait.
Beetroot red is no indication that betalains protect plants against pathogens (fungal, bacterial or viral) or herbivores, and they do not absorb UV light.
Unlike anthocyanins, betalains are poor pH indicators.
Betalains are in the vacuole.
Beetroot red serve as markers for people who want to isolate intact vacuoles; the red-violet vesicles you can get from protoplasts are intact beet vacuoles.
So betalain pigments have to cross 2 membranes.
In living tissue (beet slices) you can get leakage by a heat shock, by acid treatment or of course by incubating them in acidified 80 % methanol.
Thinner slices have a larger surface, thus speeding up pigment leakage.
Putting beet slices in the deep-freeze of course kills them, and afterwards the pigments will leak out.
A pH of about 3 - 4 stabilises the pigments and protects against oxidation.
Pigment extracts must be protected from direct sun light and should be kept in a cool and dark place.
Beet pigments are unstable at higher temperature, but the chemistry depends on the pH and composition of the solution, oxygen concentration, how long the solution is boiled for etc etc.
Generally, plant extracts are complex, i.e. they contain phenolics and lots of reactive substances in addition to what you are looking at, and they just turn brown (eg at 80ºC).
Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes.
OUTSTANDING QUALITIES
WELL SUITED FOR WARM SEASON PRODUCTION
VERY GOOD HEAT TOLERANCE
EXCELLENT ROOT QUALITY
ATTRACTIVE ROOT COLOUR
Globe Dark Red has proven itself to be a reliable, high yielding variety, ideally suited for warm season production.
Maturity is early around 65 – 75 days.
Beetroot red are very uniform, flat-round shaped with a slender, attractive taproot.
Beetroot red are dark red with dark red flesh colour and a refined collar.
Beetroot red retain their excellent quality and colour even when they are fully mature.
Tops are medium in size and medium green in colour.
Beetroot red handles adverse conditions well, making it a consistent performer in the field.
Beetroot red has very good heat tolerance and high yield potential.
Beetroot red has performed well in processor trials and is well suited to the fresh market, pre-packing and home gardening.
The overall vigour of this variety tends to make it less susceptible to diseases.
Beetroot red seed is graded, coated and of high quality.
SPECIAL VARIETAL REQUIREMENTS
Suggested for sowing during warm season for most areas
Contact area representative for a sowing guide
CHARACTERISTIC: GLOBE DARK RED
KIND : Round red beetroot (Beta vulgaris L. subsp. vulgaris var. conditiva Alef.)
MATURITY : 60 – 75 days for warm season production
SEASON : Warm
ROOT SHAPE : Flat-round
CROWN SIZE : Medium
SMOOTHNESS : Moderately smooth
INTERNAL COLOUR : Deep red with light zoning
ZONING : Light
SUGAR CONTENT : Medium
TOP HEIGHT : 25 – 30 cm
LEAF HABIT : Erect
LEAF COLOUR AND GLOSS : Medium green / medium gloss
PURPLE IN LEAF (BETALIN PIGMENT) : Moderate
BOLTING HABIT : Very slow
PLANT POPULATION : 450 000 – 550 000 seeds per ha for normal roots
UNIFORMITY : Very good
MARKET USE : Fresh market, processing, pre-packing and home garden
SPECIAL FEATURES : High yield quality roots and heat tolerance
Beetroot red recent years, red beetroot has received a growing interest due to its abundant source of bioactive compounds, particularly betalains.
Red beetroot betalains have great potential as a functional food ingredient employed in the food and medical industry due to their diverse health-promoting effects.
Betalains from red beetroot are natural pigments, which mainly include either yellow-orange betaxanthins or red-violet betacyanins.
However, betalains are quite sensitive toward heat, pH, light, and oxygen, which leads to the poor stability during processing and storage.
Therefore, it is necessary to comprehend the impacts of the processing approaches on betalains.
Beetroot red this review, the effective extraction and processing methods of betalains from red beetroot were emphatically reviewed.
Furthermore, a variety of recently reported bioactivities of beetroot betalains were also summarized.
The present work can provide a comprehensive review on both conventional and innovative extraction techniques, processing methods, and the stability of betalains.
Beetroot red amazing variety is a sweet round Beet with a smooth light red skin outside while the inside has concentric rings of red and white flesh with fluctuations in temperature enhancing these zones of colour.
Field-fresh red beets are a root vegetable, harvested, sorted, washed, trimmed, blanched, and air-dried.
Then, various cleaning, sorting, and food safety steps are conducted, prior to cutting or milling into the desired cut size.
Silva’s production facility is an FSSC22000 certified operation.
The fresh raw material is grown mainly throughout China, Poland, and Uzbekistan.
Steam sterilization can be added for microbiological reduction or to introduce a validated kill step.
Beetroot red ingredient category is available as all-natural, as well as non-GMO verified. You can also contact us about organic options for this ingredient.
Many opportunities are available to create a custom specification to meet your needs.
Silva’s dried red beets are used in a wide variety of applications including pasta and noodle products, chips and snacks, salad products, bakery products, beverage products, sauces, soups and stews, ready meals, and pet food products.
Red beet powder is a great option to use as a natural colorant.
WITH its vibrant crimson hue, beetroot is a feast for the eyes as well as the stomach.
Beetroot red is great to bake with, and clever chemistry can help keep it pretty in pink.
Beetroot gets its colour from pigments called betalains.
Beetroot red include betacyanins, which are red-violet, and betaxanthins, which are yellow-orange.
Some beetroot varieties, such as Chioggia, have alternating layers of red phloem tissue and unpigmented xylem, giving them a beautiful ringed pattern when sliced.
Detroit dark red beets are considered one of the most outstanding beet varieties, and for more than a hundred years it served as a standard by which all other beets were judged.
Beetroot red produced well formed, almost round, blood-red 8cm diameter, nutritious roots.
Growers regard it as one of the most dependable root crops to grow for taste and keeping quality.
Beetroot red grows well in almost all soil types, is heat and cold tolerant, has a good tolerance to bolting and is resistant to a number of diseases like Cercospora Leaf Spot and common Bean Mosaic Virus.
Beetroot red also has a moderate tolerance to Downy Mildew.
With its sweet flavour and fine texture, Detroit Dark red is an all-round best for canning, freezing and using fresh.
Young leave make an excellent and colourful addition to salads and the mature greens can be cooked like chard or spinach.
Beetroot red contains a number of nutrients including Iron, Calcium, Folic Acid and Vitamins A, B and C vitamins.
Beetroot red is also a good anti-oxidant that can help to fight of cancer.
They have one of the highest sugar contents of all vegetables, yet are low in calories.
When preparing for the pot, twist the leaves and stems off.
Do not cut them, the twisting action slows down the 'bleeding' into your pot and keeps the colour in the fruit.
Beetroot Detroit Dark Red . Round, well coloured tender roots with dark red, sweet flesh up to 3-4in across.
Ideal for staggered rows over a long season.
Beetroot red leafy tops can also be used as a tasty spinach substitute.
Beetroot Detroit Dark Red
Beetroot Detroit Dark Red .
Round, well coloured tender roots with dark red, sweet flesh up to 3-4in across.
Ideal for staggered rows over a long season.
Beetroot red leafy tops can also be used as a tasty spinach substitute.
Beetroot Detroit Dark Red
Sow seeds in situ in Spring after the last frost when the ground has warmed up
and then plant successive sowings to early summer.
Thinly Sow 1cm deep in rows 30cm apart.
Thin seedlings to 8cm apart.
Early sowings can be made indoors / heated greenhouse in modules /
trays and planted out at 5cm tall after all risk of frost has passed.
Pre soaking seed in warm water 0.5 – 1 hour before sowing will speed up germination.
Over the past few years, the use of natural substances as protective or therapeutic agents has gained much attention worldwide.
Recent modern studies have shown a variety of health benefits for red beetroot and its active compounds betalains (also betanin) such as antioxidative, anti-inflammation, anticancer, blood pressure and lipid lowering, also antidiabetic and anti-obesity effects.
Betanin, the main component of the red beetroot, is a betalain glycosidic pigment, which is used as a food additive.
Beetroot red review summarizes findings in the literature and shows the therapeutic potential of red beetroot and its active compounds (betalains) as promising alternatives for supplemental therapies in multiple diseases.
Beetroot red heirloom beet is one of the most popular beets out there!
Beetroot red round, smooth roots are about 3" in diameter and keep well for canning.
On the inside, these organic Detroit dark red beets are blood red in color, with virtually no zoning. Medium green tops with tinges of red can be harvested early and used for salad greens.
Beetroot red matures in 58 days.
Detroit Dark Red heirloom beets are vegetables that hail from Ontario, Canada, where a Mr. Reeves developed them from blood turnips.
Beetroot red globular beet first made its appearance in 1892.
However, beets seem to have originated in the Mediterrenean region, where people grew them for thousands of years.
Later, red beets grew in Germany and Holland, where these vegetables were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source.
American colonists later brought red beets to the New World, where they became a commonly enjoyed vegetable both for their roots and their greens.
Sowing: Direct sow Detroit Dark Red beet seeds outside 4 weeks before the last expected frost.
Soften the seeds by soaking them in water for 2 hours, then plant in full sun and well drained soil.
Sow them 1" deep and 1" apart in rows 1-2' apart.
Tamp down the earth above the seeds to ensure good contact with the soil, and germination should take place in 5-15 days.
Add compost or other organic matter for healthy growth.
For companion planting benefits, plant Detroit Dark Red beet seeds with bush beans, onions, or members of the cabbage family; avoid planting them near pole beans.
Growing: Since each beet "seed" holds up to 8 actual seeds, the seedlings will need to be thinned to 3" apart.
Beetroot red uprooted plants do well as a second crop, as transplanting them will set them about 2 weeks behind the original plants.
Take care not to bruise the seedlings when weeding. They love cool weather, and can survive temperatures down to 25F.
Harvesting: Beets have the best taste and tenderness when they are harvested between 1" and 3" in diameter.
After pulling them, twist off the tops about 1" up the stem to prevent the beets from bleeding.
Detroit Dark Red beets keep well for later use.
Beetroot red They also produce lovely green tops that mature in 40 days.
One-thrid of the tops can be harvested without damaging the plant.
Seed Saving: Since beets are wind pollinated, be sure to separate them from other varieties of chard and beet by at least two miles to preserve genetic purity.
Beet plants must weather the winter in order to produce seed.
In warmer climates, simply mulch the plants. In cooler climates, dig up the roots and store them in sand, without the roots touching each other, in a cool and humid location - plant them again in early spring.
The plants will soon go to seed in the spring; wait until the seed heads are fully grown and dry before removing them.
The seeds will readily come off the stems after they are completely dry.
Store Detroit Dark Red beet seeds in a cool, dry place for up to five years.
Red beets is rich in phenolic acids and has high antioxidant capacity, and can be used to produce a natural dye.
This study evaluated the effect of pH (3 to 6) on the stability of red beet extract microcapsules, dried by freeze drying and spray drying and stored at room temperature.
The microcapsules were produced using a combination of maltodextrin and xanthan gum as encapsulating agents and stored for 7 days.
For all evaluated microcapsules, a degradation of betanin was observed, however, that degradation was independent of pH, with the exception of the sample with maltodextrin and dried by spray drying.
The freeze dried products showed lower degradation constants and higher half-life (t1/2) when comparing with the spray dried samples.
The microcapsules containing maltodextrin and xanthan gum, dried by spray drying, showed the highest change in the content of phenolic compounds after storage for 7 days.
The color parameters showed a reduction for a*, and increase in b* and L*, for all samples during the storage time.
In general, the microcapsules produced using maltodextrin and xanthan gum, and dried by freeze dryer, showed higher stability in terms of betanin content, phenolic compounds and color parameters during storage at different pHs.
Introduction
The red beet root (Beta vulgaris L.) is a traditional vegetable that is widely consumed in several countries.
The caloric value is moderate, but it is a rich source of fiber and sugars.
Consumption of red beet, which is rich in phenolic acids and has high antioxidant capacity, can help protect against age–related diseases.
Beetroot red natural dye present in red beet is betalain, which contains two groups of pigments: betacyanins (red-violet) and betaxanthin (yellow), and this pigments together result in a number of varieties of red color.
Beetroot red betacyanin present mainly in the roots of red beets is known as betanin.
The stability of betanin depends directly on its pH, which ranges from 3 to 7, with the optimum pH being between 4 and 5.
Beetroot red spectrum ranges from pink to red.
Beetroot red is unstable in the presence of light and oxygen, and is degraded when subjected to high temperatures.
Beetroot red is an important factor, once the regeneration of betanin can interfere the kinetics degradation.
Natural dyes generally have higher costs and exhibit a lower stability under storage and processing conditions when compared with artificial dyes.
One way to improve the stability of natural dyes is the encapsulation process, which creates a barrier between the core material and the environment.
This barrier is formed by the supporting material (encapsulating agent) which protects the encapsulated material, making the final product more stable.
There are various encapsulating agents, such as polysaccharides, lipids and proteins, and the most widely used is maltodextrin, due to the low cost.
Furthermore, some gums, such as xanthan gum, can also be used in combination with maltodextrin during the encapsulation process, for increase the encapsulation yield.
Ravichandran et al. found that the microencapsulation of betalain with maltodextrin associated with xanthan gum (0.5%) showed better stability and an increase of up to 65% in betanin content when compared to maltodextrin encapsulation alone.
One of the most widely used techniques for microencapsulation is spray drying, which is the atomizing of an emulsion or suspension containing the encapsulated material and the encapsulant agent in a drying chamber with hot air circulation.
Beetroot red contact of the solution with hot air causes the water evaporation, resulting in the production of the microcapsules.
Another technique that can be used is freeze drying, which consists in the frozen of the solution containing the encapsulating agent and the encapsulated material, followed by drying sublimation under vacuum, and the change in ice occurs directly from the solid in vapor without becoming liquid.
Beetroot red objective of this study was to encapsulate the natural dye of red beets in a combination of maltodextrin and xanthan gum, using freeze drying and spray drying techniques, and to evaluate the stability of the resulting microcapsules at different pHs.
Beets are of sweet taste, heavy quality, cooling metabolic effect, and pungent post-digestive taste.
Beetroot red pacify Vata but could aggravate Kapha and Pitta if not cooked with balancing spices and other ingredients.
Beets are very rich in Vitamin A, B, calcium, iron, and powerful antioxidants such as alpha lipoic acid (ALA).
They are an excellent source of fiber.
Healing Properties Listed in the Ayurvedic Texts
Aid and cleanse the liver
Support healthy bile flow
Alleviate constipation
Help eliminate pocket acid material in the bowel
Promote menstruation
Help support healthy blood sugar levels (The high levels of alpha lipoic acid found in beets seem to offset the effects of the beet sugar.)
Support healthy blood pressure and circulation
Benefit eliminative, digestive, and lymphatic system
Blood builder
Helpful in anemia, inflammation, kidney stones
How to Use
The SV Ayurveda tradition recommends cooking beets for best digestion and absorption.
To make beets balancing for Kapha, use pungent spices, such as ginger, kalonji, chiles, cinnamon, and more.
To make beets balancing for Pitta, use cooling spices and condiments, such as coriander, fennel, cilantro, green cardamom, and more.
The beet, Beta vulgaris is a plant in the Chenopodiaceae family.
Beetroot red is best known in its numerous cultivated varieties, the most well-known of which is the purple root vegetable known as beetroot or table garden beet.
However, other cultivated strains include the leafy vegetables chard and spinach beets, as well as the root vegetable sugar beet, which is important in sugar production.
Beetroot red can be eaten raw, used for juice extraction, baked or boiled.
Beetroot red beets are delicious roasted, pickled, eaten in salads, or made into soup, which is popular in many Eastern and Central European countries.
In contrast to fruits, the main sugar in beetroot is sucrose.
Beets have been used in traditional medicine for hundreds of years to treat constipation, gut and joint pain, dandruff.
Modern pharmacology shows that red beet extracts exhibit antihypertensive and hypoglycaemic activity as well as excellent antioxidant activity.
Beetroot red promising results of their phytochemicals in health protection suggest the opportunity for their use in functional foods.
Convective hot air drying was optimized with the objective of maximum color retention of red beet.
The process was mathematically modelled as a function of hot air temperature, batch time, and moisture.
New semitheoretical model was tested with experimental data (50 to 120°C) and was found better than 9 other reported models.
Estimated effective moisture diffusivity was 3.01×10−9 to 7.21×10−7 m2/s and it obeyed Arrhenius’s equation.
Color and rehydration ratio were used to assess the quality of beet powder.
An unusual trend of color minima was also observed; which was attributed to the physical phenomena of surface moisture.
The final color of beet was temperature dependent and maximum color retention was achieved at lowest drying temperature.
Best drying condition required sequential reduction in temperature (120 to 50°C) resulting in good color retention.
This reduced batch time to 4 h compared to 6 h batch of conventional isothermal drying at 50°C.
Description/Taste
Beetroot red vary in size, typically averaging 3-7 centimeters in diameter, and have a globular to ovate shape with a small taproot extending from the non-stem end.
The firm skin is dark red to purple and is semi-smooth with tiny root hairs, russet, and scrapes covering the surface.
Each beet varies in texture and shape depending on growing conditions. Underneath the surface, the flesh is a deep crimson and is dense, aqueous, and crunchy.
When cooked, Red beets develop a tender, soft texture with a mildly sweet, earthy flavor.
The beet plant also grows leafy stalks that are edible and have a taste similar to swiss chard.
Seasons/Availability
Red beets are available year-round.
Current Facts
Beetroot red, botanically classified as Beta vulgaris, are edible, underground roots that sprout tall leaves and are members of the Amaranthaceae family.
Beetroot red term Red beet is a broad descriptor used to encompass many different varieties of beets, including one of the most popular red cultivars known as the Detroit Red.
Favored by chefs for their earthy flavor and deep crimson coloring,
Beetroot red are cultivated primarily as a table root, used in everyday cooking in both sweet and savory preparations.
Nutritional Value
Red beets contain antioxidants known as betalains, which are pigments that give the root its dark hue, and this pigment is believed to help cleanse the body and remove toxins from the bloodstream.
Red beets also contain iron, vitamins C and B6, magnesium, manganese, potassium, folate, and fiber to spur digestion and cleansing.
Applications
Red beets are popularly consumed raw in salads or are utilized in cooked applications such as roasting, steaming, frying, and boiling.
Beetroot red is important to note that Red beets will bleed a dark red hue when raw or cooked, and this liquid has the potential to stain surfaces and skin.
The roots can be roasted and incorporated into soups, burgers, and quiche, cooked into pasta, blended into sauces, or sliced thinly into wedges and fried into chips.
Red beets can also be mixed into hummus or used in baked goods such as cupcakes, cheesecake, tarts, and brownies.
Beetroot red addition to the roots, the leaves are also edible, commonly sautéed or used in salads, and are prized for their tender, crisp texture.
Red beets pair well with fruits such as raspberries, blueberries, pears, and avocadoes, greens such as kale, spinach, arugula, and pea shoots, cheeses such as pecorino, goat, brie, and gorgonzola, pepitas, and walnuts.
The roots will keep 2-3 weeks with the leaves removed and stored in the crisper drawer of the refrigerator.
With the leaves still attached the roots will keep up to one week.
The green leaves will only keep 1-2 days once removed from the roots and stored in a plastic bag in the refrigerator.
Ethnic/Cultural Info
In Ancient Greece and Rome, Red beets were highly revered and were first cultivated for their leafy green stalks.
These civilizations also developed methods to grow the plants year-round as the population grew to consume the leaves and occasionally the roots.
In mythology, Red beets are considered an aphrodisiac as the goddess of love, Aphrodite, was rumored to have consumed the roots to enhance her attractiveness.
Many Greeks also believed that eating from the same beet would cause a man and a woman to fall in love.
Geography/History
Red beets are native to the Mediterranean and Atlantic coasts of Europe and North Africa and have been growing wild since ancient times.
Initially, the plant was cultivated for its leafy green tops, and the roots were often discarded or used as animal feed.
Primary consumption of the root itself did not take place until the 1500s, and the discovery of the beet's high sugar content also led to its increased agricultural value, spreading the root throughout the world via immigration and trade.
Today Red beets can be found at specialty grocers and farmers markets in Europe, Asia, Australia, and the Americas.
For early beets, you can start seeds indoors 3/15 (at 80°).
Once leaves appear, grow plants at 72°.
Transplant outside 5/1 (3” apart in rows 12” apart).
Or, sow beet seeds outside anytime 5/15 – 8/1. Sow seeds ½” deep, 1.5” apart in rows 12” apart.
Keep seeds consistently moist until germination. Days to germination: 5-7.
Try interplanting radish seeds with beets which will be ready much earlier than the beets.
Rocks and clods in soil will cause beets to be disfigured. Keep beets moist and well weeded.
Beets will have the best flavor and texture when grown in cooler weather.
Beet is a plant.
Beetroot red and leaves are used as medicine. Beet root and leaves are also eaten as a vegetable.
People use beet most often for athletic performance.
Beetroot red is also used for liver diseases, reducing muscle soreness after exercise, high blood pressure, and other conditions, but there is no good scientific evidence to support these uses.
How does it work ?
Beets contain chemicals that might reduce swelling and cholesterol.
Also, beet can increase levels of a chemical called nitric oxide in the body.
Nitric oxide can affect blood vessels, possibly reducing blood pressure and making it easier to exercise.
Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common.
There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants.
In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry.
This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life.
Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce.
Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner
Abstract
Red beetroot and its functional products have gained popularity in the food industry and are utilized as a food colorant or additive.
Red beetroots are a great source of unique bioactive components called betalains and are rich in polyphenols, antioxidants, vitamins, carotenoids, flavonoids, minerals, and ascorbic acids.
Beetroot red has diverse therapeutic effects associated with biochemical content.
However, maintaining health benefits is problematic due to its betalain instability.
It is essential to choose the best cultivar with high betalain levels for ensuring the target product in the food industry.
In addition, betalains are quite sensitive toward production techniques and pre and postharvest factors, which are the main indicators for affecting the food quality of red beetroot.
Therefore, we aimed to review the results of some studies on red beetroot and provide a comprehensive knowledge on health benefits, production techniques, and quality maintenance for the food industry.
Moreover, nutrition content, potential uses, and future outlook were also summarized.
Practical applications
The present review summarizes a comprehensive knowledge about pre and postharvest factors affecting quality of red beetroots and indicates ways to maintain high quality red beetroots for promising value-added products in respect of consumers and food processors.
Moreover, recently reported processing techniques for red beetroots was examined and appropriate techniques were explained in order to sustain bioavailability and stability of betalains for food industry.
BEET POWDER
BEETROOT RED
BETANIN
INS NO. 162
E162
KFDA NO.30
EINECS NO. 231-628-5
CAS NO. 7659-95-2
SOLUBLE IN WATER, ETHANOL, GLYCOL, PROPYLENE
Physical Information
The Beet Red Color is obtained from consumable beets.
Beets are plants cultivated mainly for the importance of their roots.
They originated from a wide species of beets which are found in Asia,North America, and coastal regions of Europe. Different sorts of beets include:
• Sugar beet
• Forage beet
• Chard
The red color is extracted from betanin which is found in beets.
The beet-red color is a combination of anthocyanin and beet yellow color.
Beetroot red is rich in dietary fiber, iron, calcium, manganese, potassium along with other nutrients. The color is dependent on the pH.
Beet Red Color Benefits
Have you tried to use the beet-red color powder? It is loaded with the contents of minerals, nutrients, and vitamins.
Here are some of the benefits that come along with it.
Helps to improve the blood flow and regulates the blood pressure
Helps in lowering the triglycerides and LDL cholesterol
Betaine helps in improving kidney and liver processes
Beet red color in the powder helps in curing skin problems, lethargy, and headaches
Iron present in the beets aids in fighting against anemia.
Improves the immune system
Used in making a chemical-free blush
Common Uses
The beet-red color is considered as a natural food color.
Beetroot red is widely used as a food supplement.
With efforts to replace synthetic food colors with natural colorants, Beet Red color has become one of the favorites.
The following applications apply:
As a food color- it is used as a food coloring supplement.
Used to give colors to muffins and cakes.
Soups- it is added to the soup to raise the nutrition value.
Curries/gravies- can be used to add color without altering the taste of the recipe.
Hair color- used to make reddish toned hair dye which is mixed with henna before being applied on the hair.
Application
Dou you want to try making your beet red color at home? Here are the quick steps you should follow right away.
Wash the beets thoroughly with clean water
Bake or steam the beets. Steaming is a better option since the nutrient value won’t be altered much.
Cut the tops of the red beets and throw them away Take the beets, shred them or cut them into tiny pieces.
This is the most crucial step because it determines the outcome. Dehydrate the beets thoroughly.
You can use an oven to dry them using temperatures of 140 Fareignheight.
Take the dehydrated beets and crush them in a food processor.
Your red fine powder is ready to use.
Red beetroot (Beta vulgaris), as a naturally occurring root vegetable and a rich source of phytochemicals and bioactive compounds, is known for its beneficial roles in the improvement of several clinical and pathologic outcome.
Chronic and acute beetroot juice supplementation, as a cost-effective strategy, is proposed to hold promises in controlling diabetes and insulin hemostasis, blood pressure and vascular function, renal health and the possible effect on microbiome abundance.
Beetroot red secondary outcome and physiological response of microbiome abundance modulation included the non- significant fluctuation of systolic and diastolic blood pressures.
Also, some studies have suggested a reno-protective property of beetroot juice that is associated with the reduction of mortality rate and favorable changes in kidney’s functional parameters among patients with renal disorders.
Similarly, it is shown that the persistent consumption of beetroot juice effectively postpones the postprandial glycemic response and decreases the blood glucose peak.
The significant blood pressure lowering effect has been seen among normotensive subjects, which tend to be more considerable among hypertensive individuals and progressive among overweight adults.
Within this context, this review aims to provide a comprehensive overview on the therapeutic applications of beetroot juice in metabolic disorders and theirs underlying mechanisms.
Despite the inconsistencies in the set of results from the reviewed studies, there is no doubt that further contributing factors must be investigated more deeply in future studies.
Other Names:
Detroit Blood,
Detroit Blood Turnip,
Early Detroit,
Detroit Dark Red Turnip,
Early Dark Red,
Detroit Early Dark red.
