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.

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Agrimonia pilosa
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Alfalfa
Algae
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Allium tuberosum
amaranth
amino acids
anchovies
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animal protein
animal Tissue
apple
Ardisia
ashwagandha
aster root
Asteraceae
astragaloside
astragalus
Auricularia
Autumn Olive
Baccharoides anthelmintica
bael
banana
baobab
bean
bee pollen
bee products
beef
Beef liver
Beef Protein
beet
bermuda grass
berry
Bidens pilosa
biota seed
bird\'s nest
black cumin
black gram
black nightshade
blackberry
blackboard tree
Blepharis
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Boerhavia diffusa
bok choy
Bombax
bone marrow
Borassus aethiopum
borassus palm
bovine
bovine liver
bovine protein
bovine spleen
breadnut
broad bean
broccoli
Brussel sprouts
Buckwheat
buffalo
Butea monosperma
butternut
C-phycocyanin
Caesalpinia crista
canihua
capillary artemisia
cashew
cassava
caterpillar mushroom
catjang cowpea
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chestnut
chickpea protein
chlorella
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cistanche
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coconut milk
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collard
cordyceps
cowpea
cumin
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currant
Cyathula
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cytokines
date
deer root
dehydroascorbic acid
dodder
dog rose
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dong quai
dong quai root
dragon fruit
dulse
dulse leaf
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ferric citrate
ferric orthophosphate
ferritin
fig
fish
fish protein
fo-ti
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fructooligosaccharides (FOS)
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fu ling
fulvic acid
ganoderma
garbanzo bean
garden cress
ginger
ginseng
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goji berry
gooseberry
greens blend (proprietary)
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herbal blend (proprietary)
hibiscus
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hyacinth bean
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intrinsic factor
iron
jujube
jungli-bean
kale
kidney beans
kiwi
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lemon
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licorice root
lingzhi
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little ironweed
longan
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lotus seed
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maca
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Methylcobalamin
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millet seed
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nut grass
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oyster mushroom
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parsley
paw paw
peony
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plantain
plum fruit
pollen
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pomegranate
pomelo
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protein
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pumpkin
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purslane
pyridoxal-5-phosphate (P-5-P)
quail egg
quinoa
Rehmannia
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reishi mushroom
rhizome
riboflavin (vitamin B2)
root tuber
Rosa roxburghii
royal jelly
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seaweed
sesame
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shepherd's purse
shiitake mushroom
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spinach
spirulina
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vitamin A
vitamin B
vitamin B12
vitamin B6
vitamin C
vitamin D
vitamin D3
vitamin E
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