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MoonDragon's Health & Wellness
Nutrition Basics

Garden Beet, Sugar Beet

(Beta Vulgaris)

"For Informational Use Only"
For more detailed information contact your health care provider
about options that may be available for your specific situation.

  • Beet Herbal Description
  • Beet Uses, Health Benefits & Scientific Evidence
  • Beet Dosage Information
  • Beet Safety, Cautions & Interactions
  • Beet Supplements & Products

  • garden beet and sugar beet varieties



    The Beet, also known a beetroot, is a common tuberous root vegetable. It botanically belongs in the Amarathaceae family, in the beta genus. Its scientific name is Beta vulgaris.

    It is grown for its sweet, fleshy root; for its sugar; or for its leaves, which are used as greens. Swiss chard is another member of the Beta genus grown for its edible leaves.There are four principal varieties:
      (1) The garden beet, eaten as a vegetable.
      (2) The sugar beet, raised for its sugar.
      (3) The large, coarse mangel, or mangel-wurzel, used for livestock feed.
      (4) The chard, or Swiss chard, used as a vegetable or as a garnish.

    Garden and sugar beets are the most important varieties in the United States.

    garden beet, root and greens


    The garden beet is a biennial plant. During its first season of growth, it has a thick root and a crown of oblong leaves. The root may be round or pointed, and ranges in color from white to deep red. The flower stalk appears the second season, bearing small fruits, popularly called seeds.

    The beet root is high in nutrients. The greens are an excellent source of vitamins, iron, and calcium. The roots are most tender when they are three inches (7.5 cm) in diameter or less. They may be served buttered, in salads, in sweet-sour sauce (Harvard beets), or pickled. Beet soup, a Russian dish called borsch or borsht, is often served with sour cream. Beet greens are cooked like spinach. Beet roots with the tops removed can be stored for several weeks in a cool place.

    Beets grow well in many types of soil. They do best in a rich, sandy loam. The beet requires a cool growing season and matures in 45 to 50 days. It does not do well in a hot climate. The seed is sowed thickly, the young plants being thinned when they spring up. The plants must be carefully cultivated so that the tender roots are not injured.

    Garden beets are attacked by several kinds of insects. The spinach flea beetle and the webworm are controlled by arsenical insecticides. Diseases include leaf spot, treated with a spray of Bordeaux mixture; and damping off, a disease of seedlings, treated by adding a formaldehyde solution to the soil.

    sugar beets


    The sugar beet is a light-colored or white pointed beet grown as a source of sugar. The beets are dug up by machine and the leafy tops are removed. At the factory, the root is washed and sliced. Soaking in hot water removes the sugar from the beet slices. Impurities are removed by treating the solution with lime and carbon dioxide. The product is bleached, purified, and evaporated to produce crystalline sugar that is identical in chemical formula to cane sugar. About one pound (.45 kg) of sugar is obtained from eight pounds (3.6 kg) of beets.

    The pulp that remains after removal of the sugar is high in food value. It is excellent feed for dairy cattle, steers, and lambs. Other refuse from the sugar beet factory is used for fertilizer.

    The fact that beet sugar is identical to cane sugar was discovered in 1747 by Andreas Marggraf, a German chemist. In the early 1800's, when a British blockade of the European continent cut off much of the supply of sugarcane, Germany and France established factories for processing sugar beets for their sugar. Napoleon encouraged the industry and helped popularize the sugar. In the United States, the first successful beet sugar factory was set up in 1870 near Alvarado, California.

    beet juice


    The ancient Greeks regarded Beetroot a worthy offering to Apollo at Adelphi. During the Middle Ages Beetroot was used as a food, and was thought to have magical properties. The leaves were wrapped around eggs and boiled to give them the red color used to denote beauty, prosperity, and as a symbol of the Sun-God. Since Roman times, Beetroot juice had been considered an aphrodisiac. It is a rich source of the mineral boron, which plays an important role in the production of human sex hormones. From the Middle Ages, Beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood.


    Beets are small herbaceous plants with broad dark-green leaves. Beta vulgaris plant is a cool season crop; grown best under organic rich, loamy, well-drained soil. Beet is an underground fleshy taproot from which leaves emerge directly from its top end with long, stem-like petioles. The plant reaches to the height of about 1 to 2 feet from the ground surface and again, depending upon cultivar type, its long petioled leaves feature pink, light green, white and crimson red colored veins and broad, deep-green succulent leaves. Its tops are most sought after while the leaves are young, tender and crispy. Its underground taproot matures in 50 to 60 days of sowing and weighs about 100 to 150 grams. If not harvested at the right time, it keeps growing in size to more than a pound and may develop surface cracks, lose taste and become unappetizing because of excess fiber content.

    Different cultivars exist; red, orange-yellow and white varieties. The unique crimson-red color of red beet is due to betalain pigments, such as betanin and betacyanin. Yellow varieties are rich in Beta-xanthin pigment. The root and its top tender greens have been in use for human consumption. Choggia beet or candy cane variety has alternative red and white concentric whorls.

    beet smoothie



    Beets (leaves, root, & juice) are a highly nutritious addition to a person's diet.

    Beetroot is rich in carotenoids, especially beta-carotene, and a wonderful source of sucrose. They have the highest sugar content of any vegetable, but they are very low in calories. Fresh beets have twice the folate (folic acid) and potassium. The green tops of beets are an excellent source of beta-carotene, calcium, and iron.

  • Beetroot, when combined with honey and vinegar, or sage, is a common folk remedy to soothe sore throats and colds.
  • Beet leaves can be applied to the head to draw out pain.
  • Warm Beet juice can be put in the ear to stop buzzing.
  • Beet juice is also useful as a blood purifier and anti-diarrhea agent.
  • Red Beet juice is associated with human blood and blood forming qualities.
  • Due to its higher content of iron, it regenerates and reactivates the red blood cells and supplies fresh oxygen to the body.


  • Garden beet is very low in calories (provide only 45 kcal/100 grams), and contain zero cholesterol and small amount of fat. Its nutrition benefits come particularly from fiber, vitamins, minerals, and unique plant derived anti-oxidants.

  • Beetroot is rich source of phytochemical compound, Glycine Betaine (Trimethylglycine). Betaine supplements, manufactured as a byproduct of sugar beet processing, are prescribed to lower potentially toxic levels of homocysteine. Betaine has the property of lowering homocysteine levels within the blood. Homocysteine, one of highly toxic metabolite, promotes platelet clot as well as atherosclerotic-plaque formation, which, otherwise, can be harmful to blood vessels. High levels of homocysteine in the blood result in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.

  • Raw beets are an excellent source of Folates (Vitamin B-9). It contains about 109 µg/100 grams of this vitamin (Provides 27-percent of RDA). However, extensive cooking may significantly deplete its level in food. Folates are necessary for DNA synthesis within the cells. When given during peri-conception period folates can prevent neural tube defects in the baby.

  • Fresh beet tubers contain small amounts of Vitamin C; however, its top greens are rather excellent sources of this vitamin. 100 grams of beet greens provide 30 mg or 50-percent of RDA. Vitamin C is one of the powerful natural antioxidants, which helps the human body scavenge deleterious free radicals one of the reasons for cancer development.

  • Additionally, the top greens are an excellent source of Carotenoids, Flavonoid anti-oxidants, and Vitamin A; contain these compounds several times more than that of in the roots. Vitamin A is required maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural vegetables rich in flavonoids helps to protect from lung and oral cavity cancers.

  • The beetroot is also rich source of B-Complex Vitamins such as Niacin (Vitamin B-3), Pantothenic Acid (Vitamin B-5), Pyridoxine (Vitamin B-6) and minerals such as Iron, Manganese, Copper, and Magnesium.

  • Further, the beetroot composes of moderate levels of Potassium. 100 grams fresh root hold 325 mg or 7-percent of daily requirements. Potassium lowers heart rate and regulates metabolism inside the cells by countering detrimental effects of Sodium.

    (Beta vulgaris), Fresh, Raw)
    Nutrition Value per 100 grams

    (Source: USDA National Nutrient Data Base)
    Nutrient Value
    Percentage of RDA
    43 cal
    9.56 g
    1.61 g
         Total Fat
    0.17 g
    0 mg
         Dietary Fiber
    2.80 g
    109 µg
    0.334 mg
         Pantothenic Acid
    0.155 mg
    0.067 mg
    0.057 mg
    0.031 mg
         Vitamin A
    33 IU
         Vitamin C
    4.9 mg
         Vitamin E
    0.04 mg
         Vitamin K
    0.2 µg
    78 mg
    325 mg
    16 mg
    0.075 mg
    0.80 mg
    23 mg
    0.329 mg
    0.35 mg
    20 µg
    128.7 mg
    0 µg


    In the store, choose fresh, bright, firm textured beets with rich flavor and uniform size. Avoid those with slump looking or soft in consistency, over-mature and large. Whenever possible, go for organic to get maximum health benefits. In the farmer markets, oftentimes the roots with intact top greens put for sale. If you are buying whole vegetable, severe tops from its root as soon as possible since, they rob moisture and nutrition from the roots. Beet greens, just like other greens, should be washed thoroughly in clean running water and rinsed in saline water for about 30 minutes in order to remove soil, sand, dirt, and any insecticide residues before use. Top beet greens should be used while they are fresh. Beetroot, however, can be kept in the refrigerator set at high relative humidity for few weeks.


    In addition to its crispy root, fresh tender top leaves and stems are also used for the preparation of recipes.

    To prepare, gently scrub and wash the roots in clean running water before use in order to remove sand, soil, and dust. Peel the tough outer layer using a vegetable peeler. Cut the root into chunks, squares, or thin slices as you may desire.

    Garden-beets are being used in varieties of delicacies. Here are some serving tips:
    • The root may be eaten raw in salads with carrot, radish, cucumber, cabbage etc.
    • Steam the small cubes and serve warm with butter as a delicacy.
    • Pickled beets are a part of the traditional food in the southern American states.
    • Beet juice is a popular health drink.
    • In India, the roots are eaten boiled in curries with other vegetables such as carrot, potato, tomato, etc.
    • In Europe,cooked chunks are enjoyed as side dish with added olive oil, vinegar or lemon juice.
    • In Eastern Europe, its soup, borscht prepared with added sour cream, is a popular recipe.

    Betanin pigments, obtained from the plant parts, are being used in food industry as colorants, e.g. to improve the color of tomato paste, sauces, dessert, jams and jellies, ice cream, sweets, and more.

    sliced garden beet


  • Beet tops are very versatile and nutritious green leafy vegetables. The greens indeed very low in calories nonetheless, they are one of the healthiest greens to include in the diet for their low fat, no cholesterol but health benefiting anti-oxidant properties.

  • Just like in the beetroot, its top greens too are good source of phytochemical compound, Glycine Betaine (Trimethyglycine). Betaine has the property of lowering homocysteine levels in the blood, especially in persons with inherited homocystine metabolism disease, homocystinuria. Homocysteine is one of highly toxic metabolite which promotes platelet clot as well as atherosclerotic-plaque formation. Excess amount of this compound in the blood can damage the blood vessels resulting in the development of coronary heart disease (CHD), stroke and peripheral vascular diseases.

  • Beet greens carry more minerals, vitamins and fiber than beetroot (except for the folate vitamin), yet they are low in calories, fat and sugar.

  • Beet greens are very fine source of Beta Carotene, Lutein and Zeaxanthin. These flavonoids have strong anti-oxidant and anti-cancer activities. Beta-carotene is converted into vitamin A in the body.

  • Zeaxanthin an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offer protection against "age-related macular degeneration related macular degeneration disease" (ARMD) in the elderly.

  • The top greens are an excellent sources of Vitamin A; 100 g leaves provide 6326 IU or 211% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.

  • They are excellent vegetable sources for Vitamin K; 100 g provides 400 ug of this vitamin that is about 333% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.

  • 100 grams of fresh leaves contain 30 mg or 50-percent of daily-recommended levels of Vitamin C. Vitamin C is a moderately powerful water-soluble antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

  • This leafy vegetable is notably good in many B-Complex groups of vitamins such as Riboflavin, Folate, Niacin, Vitamin B-6 (Pyridoxine), Thiamin, Pantothenic Acid, etc., that are essential to the body as part of co-enzymes during the metabolism in the body.

  • The leaves are also rich source of minerals like Magnesium, Copper, Calcium, Sodium, Potassium, Iron, Manganese, and Phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, Superoxide Dismutase. Iron is required for cellular oxidation and red blood cell formation.

  • Rich nutrition ingredients in the beet greens offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and possibly colon and leukemia cancers.

    (Beta vulgaris), Fresh, Raw Leaves)
    Nutrition Value per 100 grams

    (Source: USDA National Nutrient Data Base)
    Nutrient Value
    Percentage of RDA
    22 Kcal
    4.33 g
    2.20 g
         Total Fat
    0.13 g
    0 mg
         Dietary Fiber
    3.7 g
    15 µg
    0.400 mg
         Pantothenic Acid
    0.250 mg
    0.106 mg
    0.220 mg
    0.100 mg
         Vitamin A
    6326 IU
         Vitamin C
    30 mg
         Vitamin K
    400 µg
    226 mg
    762 mg
    117 mg
    0.191 mg
    2.57 mg
    70 mg
    0.391 mg
    41 mg
    0.9 µg
    0.38 mg
    3794 µg
    0 µg
    1503 µg


    Beetroot tops in bunches are readily available in the farmers market around the year. However, they are at their best during winter months from lasting from November until March. Choose fresh looking, young tender deep green leaves with firm petiole. Generally, the top greens are tied in bunches and sold along with their taproot. In that case, look for small, healthy, firm roots. Avoid yellow, sunken, wilted, or over-matured leaves as they are less appetizing and spoil early. As like any other greens, beets tops too perish early and consumed as soon as harvest. At home, trim the top greens an inch above the root since they deprive the nutrients and moisture from the root. Treat them like chard, spinach or turnip greens. Store them inside a perforated plastic bag and place inside the refrigerator set at relative humidity of over 95-percent. In this condition the leaves stay fresh and vital for about 2 to 3 days.


    Beets greens feature very broad leaves akin to swiss chard with long and sometimes broad, thick petiole. Trim away any tough and woody petioles. Remove any old over mature, wilted, bruised leaves. Then, wash prepared leaves in a colander under cold tap water to remove any surface sand and dirt. Gently swish away excess water or mop dry using a paper towel. Chop the leaves and petioles to desired length using a kitchen knife. Young tender beet greens can be eaten raw or preferable mixed with other greens and vegetables. However, large mature leaves are quite bitter in taste as they contain lots of oxalic acid and preferred to eaten cooked, sautéed, steamed or braised. Here are some serving tips:
    • Beet greens complements well with other greens such as chard, spinach, kale etc. They can be employed in the preparation of soups, ravioli, pasta, sandwiches, pizza, omelet, and stuffed bread and puffs etc.

    • Tender, fresh and young greens can be juiced into a healthy drink. However, since beet greens rather contain high amounts of oxalic acid, it should be subdued with other greens and vegetable like cucumber and fruits like lime, oranges etc.

    • Fresh, very young and crispy beet greens can be used raw in salads.

    • Mature leaves and stalks are typically cooked or sauteed.



    In ancient times, beets had elongated roots like carrots and the globular red beet we now eat was only hybridized about 300 years ago.

    Beets have the highest sugar content of all the vegetables and are becoming popularly used as a sweetening substitute. Beet juice and beet powder are used to flavor carrot, celery, and other vegetable juices, and also to color a variety of foods. Beets, or at least the leaves of the beet, have been used since before recorded history. Charred beet roots were found among Neolithic remains at an excavation site in the Netherlands. The Sea beet, the ancestor of the modern cultivated beet, was probably domesticated somewhere along the Mediterranean. Both the roots and leaves have been used in folk medicine to treat a wide variety of ailments since the time of the Romans, who used them for fever and constipation. Hippocrates used the leaves as a binding for wounds. In the Talmud, the rabbis recommended "eating beet root, drinking mead, and bathing in the Euphrates" as part of a prescription for a long and healthy life. During the middle ages, Platina in his De Honesta (1460) noted that beet root was good for bad breath, especially "garlic breath". Although the leaves were consumed for many centuries, the root itself was not widely consumed until French chefs recognized its culinary potential in the early 19th century.

    CONSTITUENTS: Beet powder provides a wide range of nutrients, but its most significant phytochemical is betaine. Betaine (the same as the nutritional supplement trimethylglycine, not the same as betaine hydrochloride), and also alanine, alantoin, arginine, beta-carotene, calcium, fiber (about 10-percent by weight), GABA, glycine, histidine, magnesium, pantothenic acid (vitamin B-5), phosphorous, potassium, selenium, thiamine (vitamin B-1), tryptophan, tyrosine, vitamin C, zinc, and, interestingly, although not in nutritionally significant amounts, zirconium.

    PARTS USED: The dried root, powdered. May be administered directly, whipped into a smoothie or drink, or sprinkled on food.

    TYPICAL PREPARATIONS: Beetroot comes in various forms and is an ingredient in many products. For best results, read and follow product label directions. One or two teaspoons added to water or juice, 2 to 4 times daily. One teaspoon of powder provides the nutrition in one beet.



    Beetroot is regarded as safe as it is recognized as a vegetable for consumption. There are no known safety issues or interactions associated with Beetroot products when taken in the recommended doses.

    Beeturia is a harmless condition of passing red or pink color urine after eating beets and its top greens. The condition can be found in around 10 to 15-percent of the populations who are genetically unable to break down betacyanin pigment.

    Beet greens contain oxalic acid, a naturally-occurring substance found in some vegetables, which may crystallize as oxalate stones in the urinary tract in some people. It is therefore; in individuals with known oxalate urinary tract stones are advised to avoid eating excess greens.

    Maximum safe dosages for young children, pregnant or nursing mothers, or those with severe liver or kidney disease have not been established, but there are no reports of any side effects from the use of the product.


    Just like other greens and brassica family vegetables, beet greens contain unusually high levels of oxalic acid. 100 grams of fresh beetroot leaves compose of 0.67 mg of this compound. Oxalic acid is a chelating compound and binds to useful minerals like calcium, phosphorous, etc which are expelled from the body. Besides, oxalic crystals can cause kidney stones when eaten in large quantities for very long periods.

    Because of its high vitamin K content, patients taking anti-coagulants such as warfarin are encouraged to avoid these greens in the food. High vitamin K content in the beets tops further increases this vitamin concentration in the blood, which is what the drugs are attempting to lower. This effectively raises the dose of the drug and causes toxicity.

    Beets leaves contain 0.2 grams / 100 grams of oxalic acid, a value far less than some other comparable greens such as spinach (0.97 gram / 100 grams) and purslane (1.31 grams / 100 grams). It may be used; however, with caution, even in individuals with known oxalate urinary tract stones. Adequate intake of water is advised to maintain normal urine output.


  • Beet Root Herbal Products

  • TMG (Trimethylglycine) Supplement Products



    Beet powder provides a wide range of nutrients, but its most significant phytochemical is betaine. This plant chemical helps the liver and kidneys recycle the amino acid methionine to maintain the body's stores of s-adenosyl-methionine, more commonly known as SAM-e. Betaine also helps the liver process fat. This prevents the accumulation of fatty tissues in the liver (steatosis), especially in heavy drinkers, and it also prevents excessive triglycerides and LDL cholesterol in the blood. Other antioxidants in beet root prevent the oxidation of LDL into forms that can become plaques. Beet root powder may also be helpful as a food choice for people with the rare disease cystathionine beta-synthase deficiency. Either beet root powder or supplemental trimethylglycine will lower homocysteine levels in this disease, but beet root powder provides a greater range of nutrients. According to the American Heart Association, beet juice can help lower blood pressure and it is also noted that due to the high content of iron in beets, they are good for anemia.


    Mountain Rose Herbs: Beet Root Powder, Certified Organic, Bulk Organic Herbs & Spices


    Starwest Botanicals: Beet Root Alfalfa Leaf Capsules, 360 mg, 100 VCaps
    Starwest Botanicals: Beet Root Powder, Organic, 1 lb.
    Starwest Botanicals: Beet Root Powder, 1 lb.


    HerbsPro: Organic Beet Root Powder, Starwest Botanicals, 1 lb
    HerbsPro: Beet Juice Powder, Pines Wheat Grass, 5 oz. (48972)
    HerbsPro: Beet Essence Juice Extract, Contains No Plant Fiber, Green Food Corporation, 5.3 oz. (104625)
    HerbsPro: Beet Root Juice, Organic Certified, Dynamic Health Labs, 32 fl. oz. (86243)
    HerbsPro: Beet Juice, Eclectic Institute Inc, 50 Caps (79330)
    HerbsPro: Beet Juice Powder, Whole Beet Root & Greens, Eclectic Institute Inc, 90 Caps (79333)
    HerbsPro: Beet Root European (Beta Vulgaris), Natures Way, 500 mg, 100 Caps (17731)
    HerbsPro: Beet #18, Whole Beet Plant Juice, Sonne Products, 400 mg, 150 Tabs (49265)
    HerbsPro: Beet Juice, Eclectic Institute Inc, 90 Grams (76387)
    HerbsPro: Beet Sugar, Now Foods, 3 lb. (86044)
    Beet Sugar is derived from the refining of sugar beets. It contains 99.9% pure sucrose and is a suitable substitute for cane sugar in all recipes. Some people who are allergic to table sugar may be able to use beet sugar. Contains no nutritional value except for sugars and carbohydrates.
    HerbsPro: Beet Cabbage Tea, Numi Tea, 12 Bags
    An organic nourishing vegetable, spice and tea infusion, with decaffeinated black tea.


    TakeHerb: Beet Root Powder, Organic, Beta Vulgaris Rubra, Starwest Botanicals, 4 oz.
    TakeHerb: Beet Root Powder, Beta Vulgaris Rubra, Starwest Botanicals, 1 lb


    Kalyx: Beet Juice Powder, Pines International, 5 oz: HF
    Pines International Beet Juice Powder Description: Made with Organic Beet Juice The beautiful red-purple color of beet root is evidence of the amazing plant pigments known as carotenoids. While it is believed that there are at least 500 of these natural compounds, only a handful have been analyzed, with betacarotene being the best known. Research on other carotenoids such as lycopene and lutein (both of which are present in PINES Wheat Grass, as well) suggests they do a lot to support optimum health. The more we know, the more the common refrain "eat your vegetables" is proven correct. PINES Beet Juice Powder is simply a tasty and convenient way to get some of the nutritional benefits of whole beets.
    Kalyx: Beet (Beta vulgaris) Root Powder, Kalyx, 1 kg (2.2 lbs): RF
    Kalyx: Beet Root Powder, Kalyx, 1 kg (2.2 lbs): EB
    Kalyx: Beet (Beta vulgaris) Leaf Powder, Kalyx, 1 kg (2.2 lbs): RF
    Kalyx: Beet Leaf Powder, Kalyx, 1 kg (2.2 lbs): EB
    Kalyx: Beet Fiber Powder, Kalyx, 1 kg (2.2 lbs): EB
    Kalyx: Beet (Beta vulgaris) Juice Powder, Kalyx, 1 kg (2.2 lbs): RF
    Kalyx: Beet Root (Beta Vulgaris), Natures Way, 100 Caps: HF
    Beet Root is a source of energy. Beet Root contains natural sugars, starches and gum, which make it a source of energy. Nature's Way Beet Root is from prime North American sources.
    Kalyx: Pickled Red Beet Egg Mix, Dutch Valley, 10 lbs: GR
    Pickled red beet egg mix features the traditional balance of sweet, sour and beet flavors for a perfect batch of pickled eggs every time. Just dissolve the mix in warm water then add to hard boiled eggs. Red Beet Egg mix can also be used to make a delightful vinaigrette salad dressing. *Yields two dozen eggs. Each case consists of ten pounds.
    J&A Pickled Red Beet Eggs - 12/16Oz J&A Pkld Red Beet Eggs: GR
    Jake and Amos Pickled Red Beet Eggs are made from a classic recipe that turns hard boiled eggs into a delicious, tangy snack. Try serving these eggs with a simple dash ofsalt and pepper or a dollop of mayonnaise. Each case consists of twelve, sixteen ounce jars.
    J&A Pickled Red Beet Eggs, ICC Foods, 32 oz. (Case of 12): GRJake and Amos Pickled Red Beet Eggs are a classic recipe that turns hard boiled eggs into a delicious tangy snack that is a must have for lunches and picnics. Try serving these eggs with a dash of salt and pepper or a dollop of mayonnaise. Each case consists of twelve, thirty two ounce jars.


  • Nutrition Basics: Beet Herbal Information


    Trimethylglycine (TMG) is also called glycine betaine, but the name trimethylglycine signifies that it has three methyl groups attached to each molecule of glycine. TMG is an amino acid found mainly in the liver, plays an important role in protecting the liver, heart, and vasculature. TMG activates an enzyme that neutralizes another amino acid called homocysteine. Chronic elevation of homocysteine is associated with thrombosis (blood clots) and with increased heart and artery disease. TMG has been touted as a treatment for many conditions, including high cholesterol, atherosclerosis, thrombosis, stroke, fatty liver disease, dry mouth, seizures, convulsions, osteoporosis, urinary tract infections, and diseases in general. All of these except the last three are supported by published scientific studies. TMG may also indirectly alleviate certain other problems if, as many believe, it increases the body's production of S-adenosylmethionine (SAMe). SAMe is said to remyelinate nerves, and ameliorate depression, Alzheimer's and Parkinson's diseases. One other interesting characteristic of TMG is that when it acts upon homocysteine or other substrates in the body, it is transformed into DMG (Dimethylglycine), which is used in Russia as an athletic performance enhancer. TMG is an extract from Sugar Beets. Some products are fortified with extra nutrients that have been shown to improve its effectiveness. TMG was discovered to be beneficial to heart health back in the 1950s. TMG operates along a pathway similar to that of vitamin B-12: It is a methyl donor, providing extra methyl groups to hasten the conversion of homocysteine back to methionine. When a TMG methyl group is donated to a molecule of homocysteine, it converts to the non-toxic amino acid, methionine. Research showing TMGs ability to promote healthy levels of homocysteine, alone or in conjunction with other nutrients, confirms its status as an important nutrient for cardiovascular health. For example, in a recent cross-sectional survey study, participants who consumed greater than 360 mg/d of TMG had, on average, 10 percent lower concentrations of homocysteine and 19 percent lower concentrations of C-reactive protein than those who consumed less than 260 mg/d.


    HerbsPro: TMG (Trimethylglycine) Powder, Life Extension, 50 Grams (91786)
    HerbsPro: TMG Crystals Powder, Rich Biological Donor of Methyl Groups, Jarrow Formulas, 50 Grams (2754)
    HerbsPro: TMG-Homocysteine Formula, BlueBonnet, 500 mg, 60 VCaps
    A dietary supplement with Vitamin B-6, Vitamin B-12, Folic Acid, and TMG.
    HerbsPro: TMG-Homocysteine Formula, BlueBonnet, 500 mg,120 VCaps
    A dietary supplement with Vitamin B-6, Vitamin B-12, Folic Acid, and TMG.
    HerbsPro: TMG-500, Reduces Homocysteine To Methionine, Jarrow Formulas, 500 mg, 120 Tabs (1138)
    HerbsPro: TMG, Life Extension, 500 mg, 180 Tabs (91789)
    HerbsPro: TMG (Trimethylglycine; Anhydrous Betaine), Source Naturals, 750 mg, 60 Tabs (6678)
    HerbsPro: TMG (Trimethylglycine), Nutricology Allergy Research Group, 750 mg, 100 Caps (79146)
    HerbsPro: TMG (Trimethylglycine; Anhydrous Betaine), Source Naturals, 750 mg, 120 Tabs (6679)
    HerbsPro: TMG (Trimethylglycine; Anhydrous Betaine), Source Naturals, 750 mg, 240 Tabs (6680)
    HerbsPro: TMG (Trimethylglycine), Life Extension, 1000 mg, 60 Liquid VCaps
    HerbsPro: TMG, Now Foods, 1000 mg, 100 Tabs (68816)
    HerbsPro: Heart Factor (With TMG, Folic Acid, B-6 & B-12), Life Time Nutritional Specialties, 60 Caps (89802)


    LEF: TMG, Life Extension, 500 mg, 60 Liquid VCaps
    Trimethylglycine (TMG) is also called glycine betaine, but the name trimethylglycine signifies that it has three methyl groups attached to each molecule of glycine. TMG was discovered to be beneficial to heart health back in the 1950s.
    LEF: TMG Powder, Life Extension, 50 Grams (0.11 lb. or 1.76 oz.)
    Trimethylglycine (TMG) is also called glycine betaine, but the name trimethylglycine signifies that it has three methyl groups attached to each molecule of glycine. TMG was discovered to be beneficial to heart health back in the 1950s.


    Kalyx: TMG (Trimethylglycine), Nutricology, 750 mg, 100 VCaps: N
    Trimethylglycine (TMG) assists homocysteine to be metabolized into methionine, resulting in the production of DMG (dimethylglycine).* Further metabolism of TMG produces the enzyme methyltetrahydrofolate reductase (the active form of folic acid).
    Kalyx: Betaine Anhydrous (TMG), Kalyx, 25 kg (55 lbs): GF

  • Nutrition Basics: TMG (Trimethylglycine) Amino Acid Supplement Information
  • Nutrition Basics: DMG (Dimethylgylcine) Amino Acid Supplement Information

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  • MoonDragon's Nutrition Basics Index
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