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The beetroot is an ancient vegetable, known for over two thousand years. It originates in ancient Mesopotamia and the Assyrians.  Babylonians and Persians knew about this vegetable for twenty centuries BC.

It contains a lot of sugar, organic acids, proteins. Vitamin contents is rather low, but there is a considerable content of mineral substances, potassium, calcium, magnesium, manganese, copper. It excels most of other vegetables in quantity of iron, chromium, zinc, and iodine. It stimulates blood formation,, metabolism, and function of sexual glands,eye sight acuity, the formation of red blood cells.

Dishes with beet are on a diet menu of people with hypertension, atherosclerosis. Beet juice mixed with carrot juice is useful in anemia. Folk medicine recommends it to people who have diabetes.

red root vegetable is very useful in oncology. It is believed that the organic compounds contained in beet retard the growth of tumors. Beet juice mixed with other juices is an excellent remedy for anemia, constipation, liver disease. In addition, it is a great resource of vitamins. The beet contains cobalt required for synthesis of vitamin B12. Compareing to other vegetables the beetroot contains the greatest amount of iodine, and this element is indispensable  for thyroid health, memory, vivacity and working capacity ... 

In addition to a nice set of vitamins and minerals beets contain substances that distinguish it among the other vegetables. One of them is betaine. This active substance which improves the protein absorption, improves the functioning of the liver. Unlike other vegetables boiled beet does not loose its benefitial properties.

Beetroot is very helpful for allergies, hypertension, kidney disease and heart disease. And do not forget: all mentioned above concerns not only the beetroot, but its leaves as well. Young tops are rich in chemical composition.

Beetroot is rich in vitamin B, carbohydrates, proteins and amino acids. It contains moderate amounts of vitamin C, PP, and carotene. Red colour of the beetroot is due to the betaine content. This vegetable contains a large amount of vitamin U (14,6 mg per 100 g), which is used in the treatment of patients with gastric ulcer and duodenal ulcer, chronic gastritis. Beetroot has a positive effect on the stomach and intestines mucous membranes, it stimulates the regeneration processes, it helps to restore the function of the stomach. This vegetable normalizes metabolism, has a positive effect on the blood as material contained in the beet is involved in the red blood cells formation. Beetroot improves health and strengthens the nervous system. Beetroot improves digestion, has a diuretic and anti-cancer effect, strengthens blood vessels.

Peculiar taste of the beetroot is due to the saponins. They are officinal elements that increase the permeability of cell and thereby they improve organism capacity to absorb other useful chemical elements out of food.  Therefore, beetroot is often an ingredient, and additional valuable component of the main dish.

Sweet red roots contain 8-12% sugar; small amount of protein (1.3-2.7%), but it contains essential amino acids (valine, leucine, lysine) required for regeneration and functioning of body systems. There is a considerable content of gamma-aminobutyric acid which plays an important role in the metabolism of the brain substances. There is a considerable amount of cellulose in the beetroot  (0.9%) and pectin (1.1%). It contains malic, citric, oxalic, tartaric, lactic and organic acids, which play an important role in digestion.

Beet dye-stuffs and the  flavonoids  have the ability to remove vascular spasms, increase the strength of the capillaries, low blood pressure, have a positive impact on the blood; they have anti-radiation effect. The unique ratio of calcium and sodium (10: 1) contributes to the solubility of calcium and elimination of its excess from the body.

Zinc increases the effect of the hormone of the pancreas - insulin. It makes the beetroot a very important vegetable for the diabetics. Consederable content of cobalt in combination with folic acid provides an active form of erythrocytes in the bone marrow, contributes to the raise of hemoglobin levels in  blood. B complex and trace elements contained in the beet have positive effect on the blood and normalize metabolism.

Mineral salts contained in beetroot exist mainly in alkaline compounds. Due to this, it helps to maintain acid-base balance of the body while consuming foods containing a lot of acidic compounds (such as meat and fish). All of these substances intensify metabolic processes, eliminate toxins and metabolites from the body, stimulate  immune system.

Folk medicine recommends the use beets in food while having headaches, impotence. Beet juice helps to treat cold, angina, tonsillitis (mixture of juice and vinegar is used to gargle the throat). Some cosmeticians believe that regular consumption of beet juice helps to preserve the freshness and beauty of the face.

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