Beta vulgaris (beet) is a species of flowering plant in the subfamily Betoideae of the family Amaranthaceae. It is a perennial plant usually growing up to tall.

Three subspecies are typically recognised. The wild ancestor of all the cultivated beets is the sea beet (Beta vulgaris subsp. maritima), with several modern cultivars all belonging to B. vulgaris subsp. vulgaris.

Some of the most popular cultivar groups include: the sugar beet (used to produce table sugar), the root vegetable known as the beetroot or garden beet, the leaf vegetable known as chard or spinach beet or silverbeet, and mangelwurzel (a fodder crop).

Description

thumb|left|Flowers of Beta vulgaris

Beta vulgaris is a herbaceous biennial or, rarely, perennial plant up to in height, rarely 200 cm; cultivated forms are mostly biennial. The roots of cultivated forms are dark red, white, or yellow and moderately to strongly swollen and fleshy (subsp. vulgaris); they are brown, fibrous, sometimes swollen, and woody in the wild subspecies. The stems grow erect or, in the wild forms, often procumbent; they are simple or branched in the upper part,

In fruit, the glomerules of flowers form connate hard clusters. The fruit (utricle) is enclosed by the leathery and incurved perianth, and is immersed in the swollen, hardened perianth base.

The "earthy" taste of some beetroot cultivars comes from the presence of geosmin. Researchers have not yet answered whether beets produce geosmin themselves or whether it is produced by symbiotic soil microbes living in the plant. Breeding programs can produce cultivars with low geosmin levels yielding flavours more acceptable to consumers.

Beets are one of the most boron-intensive of modern crops, a dependency possibly introduced as an evolutionary response its pre-industrial ancestor's constant exposure to sea spray; on commercial farms, a 60 tonne per hectare (26.8 ton/acre) harvest requires 600 grams of elemental boron per hectare (8.6 ounces/acre) for growth. A lack of boron causes the meristem and the shoot to languish, eventually leading to heart rot. Some of the betalains in beets are betanin, isobetanin, probetanin, and neobetanin (the red to violet ones are known collectively as betacyanin). Other pigments contained in beet are indicaxanthin and vulgaxanthins (yellow to orange pigments known as betaxanthins). Indicaxanthin has been shown as a powerful protective antioxidant for thalassemia and prevents the breakdown of alpha-tocopherol (vitaminE).

Betacyanin in beetroot may cause red urine in people who are unable to break it down. This is called beeturia.

The pigments are contained in cell vacuoles. Beetroot cells are quite unstable and will 'leak' when cut, heated, or when in contact with air or sunlight. This is why red beetroots leave a purple stain. Leaving the skin on when cooking, however, will maintain the integrity of the cells and therefore minimize leakage.

Uses

Nutrition

In a 100 gram amount, beets supply 43 calories, contain 88% water, 10% carbohydrates, about 2% protein and have a minute amount of fat (table). The only micronutrients of significant content are folate (27% of the Daily Value, DV) and manganese (16% DV).

Culinary

thumb|Packaged, precooked beetrootSpinach beet leaves are eaten as a pot herb. Young leaves of the garden beet are sometimes used similarly. The midribs of Swiss chard are eaten boiled while the whole leaf blades are eaten as spinach beet.

In some parts of Africa, the whole leaf blades are usually prepared with the midribs as one dish.

The leaves and stems of young plants are steamed briefly and eaten as a vegetable; older leaves and stems are stir-fried and have a flavour resembling taro leaves.

The usually deep-red roots of garden beet can be baked, boiled, or steamed, and often served hot as a cooked vegetable or cold as a salad vegetable. They are also pickled. Raw beets are added to salads. A large proportion of the commercial production is processed into boiled and sterilised beets or into pickles. In Eastern Europe beet soup, such as cold borsch, is a popular dish. Yellow-coloured garden beets are grown on a very small scale for home consumption.

Traditional medicine

The roots and leaves of the beet have been used in traditional medicine to treat a wide variety of ailments. Platina recommended taking beetroot with garlic to nullify the effects of 'garlic-breath'.

Beet greens and Swiss chard are both considered high oxalate foods which are implicated in the formation of kidney stones.

Phytochemicals and research

Betaine and betalain, two phytochemical compounds prevalent in Beta vulgaris, are under basic research for their potential biological properties.

Other uses

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Cultivars with large, brightly coloured leaves are grown for decorative purposes. Available evidence, such as that provided by Aristotle and Theophrastus, suggests the leafy varieties of the beet were grown primarily for most of its history, though these lost much of their popularity following the introduction of spinach. The ancient Romans considered beets an important health food and an aphrodisiac. In 1747 Andreas Marggraf isolated sugar from beetroots and found them at concentrations of 1.3-1.6%.

  • Beta vulgaris L. by KewScience, Royal Botanical Gardens, Kew, UK
  • PROTAbase on Beta vulgaris