Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
39 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds
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Ingredient
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
39 compounds identified — FoodAtlas / FooDB verified
Pairs well with — computed from shared flavor compounds
Highlighted compounds are flavor-active · click to view molecular profile
Based on shared molecular compounds · click to explore
Based on 2 papers
Based on 2 papers
“the 50% inhibition of DPPH• (IC50 89.52 µg.mL-1) were better in the 60-day in natura leaves”
beetroot leaves → have → antioxidant activity
“TP content increased 5-fold following GAS (341.6 ± 4.8 mg GAE/70 mL)”
beetroot juice shot → increases → TP content
“The antioxidant activity determined by the DPPH method exhibited 40% and 78% activity in methanol extracts of carrot and beetroot pulp waste (20 mg) respectively.”
methanol extracts of carrot and beetroot pulp waste → exhibit → antioxidant activity
“Betanin/isobetanin pigments comprised a major portion of the relative peak area measured in red beetroot peel.”
betanin/isobetanin → comprise → major portion of relative peak area in red beetroot peel
“The protein content was high in beetroot (13.23 mg/100g) and low in carrot (6.21mg/100g).”
beetroot pulp waste → contain → protein