The common garden Beet is a plant we all know and some of us love for the deep red tuber greens that taste similar to spinach. The cultivation of Beets dates all the way back to the 8th century B.C. in the Mediterranean and has hybridized for different growth characteristics. Different kinds of Chard are related to Beets, grown for their leaves as well as the Sugar Beet, which began being cultivated commercially in Germany in the 18th century when it was discovered that it had a very high sucrose content and was a great source for table sugar. All the various cultures that have ever cultivated Beets prized them for their nutritive and medicinal properties. In Eastern Europe, Beet Soup known as borscht is very common.
Beets are a good source of various minerals and vitamins. Throughout history it has been used and is noted for supporting healthy blood, cardiovascular function, digestion and even its use as an aphrodisiac. There has been some clinical research done to validate its health giving effects. One study sparked by interest in the presence of organic nitrates in Beetroot, looked at the effect on blood pressure in healthy men and women drinking beetroot juice. The results were positive and have initiated more research.
Beta Carotene, Lutein, Zeaxanthin, Thiamine, Riboflavin, Niacin, Pantothenic Acid, B6, Folate, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium, and Zinc.
Root Juice Powder
Leah T Coles, Peter M Clifton, Effect of beetroot juice on lowering blood pressure in free-living, disease-free adults: a randomized, placebo-controlled trial, Nutr J. 2012; 11: 106.
If you have a medical condition or take pharmaceutical drugs please consult your doctor prior to use.
This information in our Herbal Reference Guide is intended only as a general reference for further exploration, and is not a replacement for professional health advice. This content does not provide dosage information, format recommendations, toxicity levels, or possible interactions with prescription drugs. Accordingly, this information should be used only under the direct supervision of a qualified health practitioner
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The dried fruit of Black Pepper (Piper nigrum) has long been used as a culinary spice and as a traditional medicine, and today it is ubiquitous in most cuisines. Black Pepper is made from the plant’s unripened green drupes (stone fruit), which are called “peppercorns.” They are briefly boiled and dried or cooked. Native to southern and southeast Asia, Black Pepper’s use in Indian cooking dates to the first century BC, and it became popular across Europe during the Roman Empire. In ancient Greece, it was so valued that it was used as currency. The active constituent called Piperine is what gives Black Pepper its pungency.