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Botanical Name: Beta vulgaris
Plant Part Used: Roots
Processing Method: Drying, Grinding
Known by various names including the table beet, garden beet, red beet, dinner beet, or golden beet, beetroot is part of the Amaranthaceae family, not the Apocynaceae. This vegetable, which is native to Europe, Africa, and India, has a rich composition of phytochemicals such as betalains, betacyanins, betaxanthins, flavonoids, polyphenols, and saponins. Beetroot is also noted for its wealth of minerals like potassium, sodium, phosphorus, calcium, magnesium, copper, iron, zinc, manganese, and inorganic nitrate, as well as vitamins like folate, vitamins A, and C. It's often considered a good source of antioxidants. It is associated with many health benefits.
Main Producing Countries |
China, France, Germany, Poland, Russia, Ukraine and United States
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Product Use |
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Serving Size: 100 g
Amount/serving | % Daily Value* | |
Total Fat 1.3g | 1.54% | |
---|---|---|
Saturated Fat 0g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 624mg | 26.00% | |
Total Carbohydrate 73.53g | 24.33% | |
Dietary Fiber 21.53g | 76.86% | |
Total Sugars 52g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 12.38g | 24.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 128mg | 9.85% | |
Iron 6.4mg | 33.33% | |
Potassium 2512.1mg | 53.45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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Items | Specification | Test Methods |
---|---|---|
Physical Analysis | ||
Description | Powder | Organoleptic |
Color | Purple | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | Passes through #40 mesh | USP<786> |
Loss on drying | NMT 10.0% w/w | USP<731> |
Total ash | NMT 10.0% w/w | USP<561> |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 0.5 ppm | USP<232> |
Arsenic | NMT 1 ppm | USP<232> |
Mercury | NMT 0.5 ppm | USP<232> |
Cadmium | NMT 0.5 ppm | USP<232> |
Microbiology Test | ||
Total Plate Count | NMT 100,000 cfu/g | USP<61> |
Yeast & Mold | NMT 1000 cfu/g | USP<61> |
E. Coli | Absent | USP<62> |
Salmonella | Absent | USP<62> |
S. Aureus | Absent | USP<62> |
P. aeruginosa | Absent | USP<62> |
Beet, Beetroot.
SynonymsChard, European sugar beet, Red garden beet, Harvard beet, Blood turnip, Maangelwurzel, Mangel and Spinach beet.
Biological SourceBeta vulgaris
Chenopodiaceae
Parts UsedRoot
Major componentsCarotenoids, glycine betaine, saponin, betacyanines, folate, betanin, aqueous extraction of beet roots composed of different pigments all belongs to the class betalaine, main colouring principle consists of betacyanins (red) of which betanine (75-95%) and
Other constituentsPolyphenol and flavonoids [1].
Health categoriesAntioxidative, anti-inflammatory.
Description
Beetroot (Beta vulgaris) is a traditional vegetable. It is the taproot portion of the beet plant, especially rich in fiber as well as in sugars and has a moderate caloric value. It also has several bioactive compounds like betalains, carotenoids and is a powerful dietary source of nutrients [2].