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Beet (vegetable) — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×18
1 ×6
2 ×5
3 ×2
4 ×2
heavy ×2
aromatic ×2
chocolate ×2
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates 2''-o-beta-d-xylosylisovitexin invertase oxycitronic-acid quinic-acid 2''-o-alpha-l-rhamnosylisovitexin glyoxalic-acid fiber hypoxanthin protein ash phytosterols vit-b-6 pufa 3-o-(beta-d-glucopyramosyl-(1-6)-beta-d-glucopyranosyl)-isorhamnetin d-alpha-oxyglutaric-acid
Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Verification Multi-layer verified
Share Pinterest converts best for culinary content kilocalories
glycocerebroside
glutamic-acid
raphanol
homogentisinic-acid
l-azetidine-2-carboxylic-acid
p-hydroxy-benzoic-acid
oleanolic-acid-3-o-beta-d-glucopyranoside
tricarballyl-acid
beta-indoleacetic-acid
mufa
dioxymalonic-acid
hexosans
hydrocaffeic-acid
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
red beet → low microbial contamination → fecal coliforms and coliphage
fertilizer: human urine and wood ash, mineral fertilizer
“Few fecal coliforms and coliphage were detected in mineral-fertilized and urine- and ash-fertilized red beet roots.”
Peer-Reviewed Optimal Ranges
Duration 2 min
Based on 3 papers
Temperature 86 °C
Based on 3 papers
What science says compound effect “The highest antioxidant activity - 10832.4 µmol ТЕ/l was found in the pressed juice obtained from microwave pretreated red beet.”
microwave pretreatment → increases → antioxidant activity in red beet pressed juice
compound effect “The highest antioxidant activity revealed mixed pressed juice from red beet and chokeberry.”
mixed pressed juice from red beet and chokeberry → has → highest antioxidant activity
compound effect “Betanin/isobetanin pigments comprised a major portion of the relative peak area measured in red beetroot peel.”
betanin/isobetanin → comprise → major portion of relative peak area in red beetroot peel
compound effect “Beet betalains and phenolics seem to increase the production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics, which are linked with different beneficial effects on host health.”
beet betalains and phenolics → increase → production of metabolites (e.g. short chain fatty acids) by gut microbiota and probiotics
compound effect “FRAP values increased approximately 3-fold after GAS (2361.2 ± 20.9 μmol/70 mL)”
beetroot juice shot → increases → FRAP values
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