Abstract
Beet root is used since ancient times but with advancement people are moving back to organic. Among all the variety dark red color is widely used for human consumption. This study was conducted to analyze physical and chemical composition of locally harvested beet root in order to get physicochemical and mineral content present. Due to betalin it is now used in food industry as natural colorant after spray drying of powder. Health benefits of beet root are discussed in this article. It is low in calories because of low fat and high in fiber. Ash content was 1.27%, protein 1.83%, fat was 0.30%. Content of fiber was 1.9% and carbohydrates was 7.59%. pH has impact on color and it was 6.3. Vitamin A, C and E are present in significant amount in beet root along with calcium, iron, potassium and zinc.
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