Background: Beetroot greens (Beta vulgaris L.), a lesser-known leafy vegetable from the Chenopodiaceae family, are often overlooked despite their high nutritional value. This study aimed to enhance traditional Gujarati recipes by incorporating beetroot greens and evaluating their sensory and nutritional properties. 
 
Methods: The sensory acceptability and nutritive score of dried beetroot leaves powder (DBLP) incorporated Khaakra and Murukku at different per centages (0, 5,10,15) of added dried beetroot leaves powder (DBLP) were evaluated. 
 
Result: There was a direct correlation between increasing levels of DBLP and improved nutrient content. DBLP-enriched products had mostly enhanced parameters, such as moisture content, protein, fiber, iron and calcium, while carbohydrate content was decreased. Among all products, the highest sensory acceptability was that of the product containing 10% DBLP. 
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Utilization of Beta vulgaris Leaves for Fortification of Gujarati Traditional Snacks

Background: The beetroot plant was purchased from the markets of Al-Najaf Governorate. The plant was washed with running water and the peels were removed from it, then cut into thin slices, dried away from sunlight and ground using an electric grinder. Beta vulgaris L. is known as beetroot or garden beet. It is classified as a species of the family Chenopodiaceae and it is a biennial herbaceous crop that grows all over the world for its edible roots and leaves. Beetroot varieties may be of yellow color up to deep red, but it is the red type that has wide consumption in the world. The multicolored look and good nutritional value attracted researchers interested in new food products . Betalains are among antioxidants found more specifically in red beet because of their anti-cancer activity. 
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Methods: Fine powder samples (5 mg) were extracted in 10 mL of methanol or distilled water and allowed to stand for 24 hours so that maximum solubilization of bioactive compounds could be achieved. The extract was then filtered to remove solid residues and the filtrates obtained were kept at 4&deg;C for further use. All analyses were thereafter carried out in the laboratory of the Ministry of Science and Technology, Department of Environment and Water under controlled conditions to maintain sample integrity and accuracy of results. HPLC model&nbsp; It was utilized to analyses add detection of vitamins. 
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Result: Antioxidant activity was verified by DPPH assay where reduction of radicals appears as lower absorbance at 517 nm due to antioxidants. Phytochemical screening of methanolic extracts indicated a higher amount of bioactive compounds amongst which were total phenolics (120.5 mg/g DW), anthocyanins (60.55 mg/g DW), flavonoids (1.62 mg/g DW) and carotenoids (2.44 mg/100 g DW). Further quantification of vitamins by HPLC analysis revealed that in the methanolic extract, vitamin A was found to be 150.2 mg/100 g DW, vitamin E-8.6 mg/100 g DW and vitamin C-65.9 mg/100 g DW with the highest amount for vitamin A.

Utilization of Beta vulgaris Leaves for Fortification of Gujarati Traditional Snacks

Estimation of Some Vitamins in Beetroot Juice and Their Relationship to Cancer