Beet (beta vulgaris)

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Other names for beet

Beetroot Powder
Beet Juice Extract
Fermented Beet
Beet Fiber
beet juice
Beet molasses
Beet nitrate
beet root

Synopsis of beet

Beet (Beta vulgaris), also known as beetroot, is a root vegetable in the Amaranthaceae family, cultivated for both its nutrient-rich taproot and leafy greens. Native to the Mediterranean region, beets have long been valued for their culinary, medicinal, and detoxifying properties. The deep red-purple color of the root comes from betalains, a group of phytonutrients with antioxidant and anti-inflammatory effects.

Beets are rich in:

  • Folate, manganese, potassium, iron, and vitamin C
  • Dietary nitrates, which convert to nitric oxide and support vascular dilation and circulation
  • Fiber, supporting digestion and microbiome health
  • Betalains, which promote liver detoxification and cell protection

Medicinally, beets are used to:

  • Support cardiovascular health by improving blood flow and lowering blood pressure
  • Enhance exercise performance and stamina
  • Aid liver function and detox pathways
  • Promote regular bowel movements
  • Support cognitive function through improved circulation

Beetroot is commonly consumed roasted, juiced, or powdered, while beet greens provide an additional source of vitamin K, magnesium, and antioxidants.

Historical Use:

Beets have been cultivated for at least 4,000 years, with early use in Mesopotamia and Ancient Egypt. Initially, only the leaves were consumed, while the root gained popularity in Ancient Greece and Rome for both food and medicine.

The Romans used beets to treat fevers, constipation, wounds, and even aphrodisiac purposes. In medieval European herbalism, beetroot was employed to support digestion, blood health, and liver cleansing. The red color led to its symbolic and medicinal association with blood-building and purification.

In Ayurveda, beetroot is used to cool the blood, improve liver function, and gently support menstrual health and circulation, especially in pitta conditions. Its natural sweetness and grounding qualities make it balancing for vata as well.

Though not a part of Traditional Chinese Medicine, beet’s actions are consistent with herbs that invigorate blood, nourish yin, and move stagnation.

Today, beets are widely recognized in functional nutrition for their role in heart health, detoxification, and endurance, offering both nutrient density and therapeutic benefit in a colorful, versatile food.

Beet is used for these health conditions

Anemia (Traditional)
Angina (Scientific)
Appetite (deficient) (Traditional)
Arteriosclerosis (Scientific)
Asthma (Traditional)
Athletic and Exercise Aids (Scientific)
Cancer (natural therapy for) (Traditional)
Cancer (prevention) (Scientific)
Cancer Treatment (reducing side effects) (Traditional)
Cardiovascular Disease (Scientific)
Cholesterol (high) (Scientific)
Circulation (poor) (Scientific)
Circulation (to the brain) (Scientific)
Constipation (adults) (Scientific)
Constipation (children) (Traditional)
Diabetes (Scientific)
Digestion (poor) (Traditional)
Fatigue (Scientific)
Fatty Liver Disease (Scientific)
Gall Bladder (sluggish or removed) (Traditional)
Gastritis (Traditional)
Heart (weakness) (Scientific)
Hypertension (Scientific)
Hypotension (Scientific)
Inflammation (Scientific)
Liver Detoxification (Traditional)
Memory and Brain Function (Scientific)
Muscle Tone (lack of) (Scientific)
PMS (general) (Traditional)
Pregnancy (herbs and supplements for) (Traditional)
Skin Care (general) (Traditional)
Triglycerides (high) (Scientific)
Varicose Veins (Traditional)

beet is used to support these body systems

Arteries (Scientific)
Blood (Scientific)
Circulatory System (Scientific)
Digestive System (Scientific)
Gastrointestinal Tract (Scientific)
Heart (Scientific)
Intestinal System (Scientific)
Liver (Scientific)
Muscles (Scientific)