Beetroot, scientifically known as Beta vulgarisL., belongs to the family of pickled vegetables (Chenopodiaeae). Beetroot has long been honored as a precious root vegetable that can prevent cardiovascular disease and cancer.

Many studies around the world have shown that beetroot is considered one of the healthiest vegetables and is extremely effective in the treatment of leukemia and cancer.

According to scientists, beetroot contains a lot of betaine - an amino acid with strong anti-cancer properties. Many researchers confirm that betaine, when absorbed into the body, will destroy cells in tumors. In addition, it is also a very strong anti-inflammatory and antioxidant.

For healthy people, consuming beetroot will enhance the function of the liver and gallbladder, prevent constipation, treat headaches, toothaches, dysentery and problems with bones, joints, skin, and menstruation. In particular, beets are extremely beneficial for pregnant women because they contain high levels of folic acid.

According to traditional medicine, beets are considered to have a sweet, slightly bitter taste, cold properties, and have the effect of clearing the heart, stimulating appetite, strengthening the spleen, lowering gas, nourishing internal organs, cooling the blood, clearing blood vessels, relieving headaches and tight ribs. The seeds cool and sweat; the leaves reduce inflammation.

The bright red color of beets is said to be a natural mixture of plant yellow (betacyanin) and purple (betaxanthin). These colors are phytochemicals, and are also antioxidants that help protect the body against free radicals. Many scientific studies have shown that the two colors mentioned above can prevent cardiovascular disease and cancer. To preserve the quality of this mixture of two colors, nutritionists recommend leaving the skin intact when cooking beets.

Beetroot contains a lot of vitamins A, B1, B2, B6 and C. The leaves and stems of beetroot contain more iron than spinach. Beetroot also contains a lot of calcium, magnesium, copper, phosphorus, sodium and iron.

In particular, red beetroot contains a lot of vitamin C and iron, which are very good ingredients for our body. They are all essential ingredients for health and many people have difficulty absorbing enough iron for the body. Nature has given us vitamin C in red beetroot and this vitamin helps increase the amount of iron absorbed. Vitamin C is water-soluble, which means it will dissolve in vegetables when you boil them in water. Therefore, the easiest way to absorb the iron in red beetroot is to drink it raw. Interestingly, the leaves of young red beetroot contain more iron than spinach.

Because of these wonderful uses, many scientists around the world have devoted their efforts to researching the effects of beetroot in treating cancer - a disease that modern society is facing.

The United States, Russia, France, Poland and Germany are the countries that grow the most beetroot in the world today. They use beetroot not only in cooking but also as a very healthy drink.

Mr. Rudolf Breuss, an Austrian scholar, spent his whole life looking for a way to cure cancer and finally he succeeded when he found beetroot.

Rudolf Breuss's solution lies in the daily diet. That is, using mixed vegetable and fruit juice, including beetroot (55%), carrot (20%), celery (20%), potato (3%), white radish (2%) to drink every day, he has helped more than 45,000 people with cancer and other incurable diseases to effectively treat the disease. People with the disease who drank this juice continuously for 42 days had their cancer cells completely destroyed.