Abstract
Red beet (Beta vulgaris) is a swollen root, dark red–purple in color, consumed either raw as salad or further processed. Red beet gets its distinctive color due to the presence of nitrogen-containing water-soluble pigments betalains. It is widely used as a natural food colorant and labeled as E-162. Red beet is a rich source of vitamins, such as vitamin C and vitamin B6, folate, minerals, dietary fiber, and also possesses has high antioxidant capacity. The phytochemicals present in red beet provide protection against various chronic diseases including cancer and cardiovascular diseases. And they have a wide range of desirable biological activities, including antioxidant, antiinflammatory, antimicrobial, antiviral, hepatoprotective, antidiabetic, and anticancer properties. The different genotypes of red beet have varied attributes based on agronomical and environmental variations. Although many varieties of beets are available, the red beet is the most preferred type.
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