how to make a beetroot extract
Aug 05, 2019

In recent years, a vegetable that has a purplish red color from the inside out, a round head with a round shape like a carrot, but a shorter and finer, has become a member of the "super food" camp. Although it rarely appears on the Chinese table, in Europe and America, it is a daily vegetable lying on the shelves of major supermarkets. It is the "red to purple" beetroot!

Beetroot (Beta vulgaris L. var. rapacea Koch, English name beetroot), also known as root beet, red cabbage head, seaweed head, etc., is a species under the genus Amaranthus. It is a biennial herbaceous root plant. Beets are evolved from a wild plant called sea beetroot that grows on the Mediterranean coast and was introduced to China from Arabia about 1500 years ago. The beetroot red flame is like a fire, so it is also known as the flame dish.

Beetroot, root bark and root meat are all purple-red and are a natural source of pigment. At the same time, beetroot is rich in nutrients, contains a variety of vitamins and other nutrients, and has anti-cancer, blood pressure lowering, moisturizing and liver-protecting effects. In ancient Greece, beetroot was regarded as a sacred thing. Whenever worship is given, beetroot is presented to Apollo, so it is called "Apollo's gift". In ancient Europe, beetroot extract vs juice has always maintained a high status in the minds of folk and herb therapists, and has the reputation of “Ganoderma lucidum”.


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