Beetroot (Beta vulgaris) is an important and functional food which is consumed all around the world. It has diverse nutritional and phytochemical composition, with increasing potential health benefits. A beetroot is a vegetable notable for its intense pigmentation and nutritional profile that has emerged as a multifunctional crop across culinary, agricultural, and biomedical domains. Its primary bioactive compounds like nitrates, betalains, and polyphenols contribute to antioxidant capacity, it has beneficial for improving hemoglobin levels and preventing anemia, enhances blood flow, supports cardiovascular health, and helps lower blood pressure. Additionally, the vegetable’s vibrant pigments offer applications in natural food coloring and biodegradable materials. This review unified current knowledge on beetroot’s nutritional and physical properties, and health-related functionalities.
Serto et al. (Wed,) studied this question.