Beetroot (beta vulgaris), natural coloring pigment, nutritional benefits and their use in food industry

Beetroot is a common fruit or vegetable with a unique shape and color. Beetroot is becoming popular for its color and nutritional value. Red beet is a good source for natural color and it is historically used in wine for the color. The coloring power of beetroot is very high it can change any food product color very easily. The coloring responsible for the red hue of the beetroot is a group of a molecule called betalains. Beets contain a big quantity of vitamins A and C and also calcium, iron, phosphorus, potassium, protein and carbohydrate. They are also high in folate, dietary fiber and antioxidants. Today the food industry are mostly preferred the use of natural coloring pigment in their food products because at this time the people are very possessive to their health and preferred the food product which is made with the use of natural color.