Evidence supporting the use of: Beet
For the health condition: Anemia

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Beet (Beta vulgaris), particularly beetroot, has been traditionally used in various cultures as a dietary remedy for anemia. This traditional use is primarily based on the beet's deep red color, which was thought to signify blood-strengthening properties—a concept rooted in the "Doctrine of Signatures" from pre-modern medicine. Historically, beets have been consumed for their perceived ability to "build blood" and alleviate symptoms of fatigue and weakness commonly associated with anemia.

Scientifically, beets contain modest amounts of non-heme iron (about 0.8 mg per 100 grams), vitamin C, and folate. Folate is particularly important for the production and maturation of red blood cells. However, the actual iron content in beets is relatively low compared to other dietary sources like red meat or legumes, and the bioavailability of plant-based (non-heme) iron is generally lower than that from animal sources. While beetroot juice may support general cardiovascular health and improve exercise performance due to its nitrate content, there is limited direct scientific evidence demonstrating that beet consumption effectively treats or prevents iron-deficiency anemia in clinical settings.

In summary, the use of beet for anemia is largely based on traditional practices rather than robust clinical evidence. While beets can be a healthy part of a balanced diet and do provide some nutrients relevant to red blood cell production, they should not be relied upon as a primary therapy for anemia without medical guidance and appropriate iron supplementation if needed.

More about beet
More about Anemia

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beet
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sesame
blackberry
bovine
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broccoli
brussel sprouts
caterpillar mushroom
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collard
cordyceps
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fish protein
folate
fructooligosaccharides (FOS)
fu ling
ginger
ginseng
gooseberry
greens blend (proprietary)
hibiscus
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iron
jujube
kale
l-5-methyltetrahydrofolate glucosamine salt (5-MTHF)
lactoferrin
lemon
lentinula edodes mycelia
licorice root
liquid liver fractions
maca
mackerel
moringa
nettle
oat
orange
oyster mushroom
parsley
plantain
plum fruit
pollen
pomegranate
pomelo
protein
pumpkin
pyridoxal-5-phosphate (P-5-P)
quail egg
quinoa
redcurrant
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reishi mushroom
rhizome
riboflavin (vitamin B2)
sardines
shiitake mushroom
soybean
spinach
spirulina
tomato
triphala
vitamin A
vitamin B
vitamin B12
vitamin B6
vitamin C
vitamin D
vitamin D3
vitamin E
seaweed
watercress
wheat grass
mulberry
yeast
zinc
suma
tangerine
shen-chu
mugwort
nut grass
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tinospora cordifolia
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bee pollen
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dodder
ganoderma
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banana
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