Comparative Evaluation of Nutritional Values in Different Food Prepared Traditional Methods from Iraqi Cuisine of Beta Vulgaris Roots

Wathiq A. Al-Hachami, Ali R. Albakaa, Nehad K. Abed, Ahmed M. Ahmed, Nouran A. Abdulredha, Alliya M. Hameed


This study aims to assess the nutritional values of Iraqi Beta vulgaris roots, prepared with different traditional methods. A juice of beta vulgaris roots is considered a good and vital dietary source of Fe, NO3-, Mg, K, vitamin C, and folic acid. We show for the first time the difference in amounts of some metal ions, vitamins, and nutritional values in the prepared beta vulgaris roots depending on its cooking method in Iraqi cuisine using atomic absorption spectroscopy, high-performance liquid chromatography, and ion selective electrode to determine the nitrate ions. The way of preparation of beta vulgaris juice influences the concentration of these six major elements. Four different ways of preparing beta vulgaris roots were carried out and subjected to elemental analysis. In general, it is found that K has a high value of concentration, while folic acid was found in low concentrations. A juice sample prepared with cooled deionized water has higher values of concentration of Fe than other procedures, while the salted samples prepared with NaCl were rich in NO3-. Also, elemental analysis of these samples showed that the acidified samples with acetic acid have higher values of concentration of Mg, K, vitamin C, and folic acid than other juice samples. Thus, it can be concluded that the concentrations of elements in the juice samples of Beta vulgaris roots are influenced by polarity and temperature.


Keywords: beta vulgaris roots, comparative evaluation, ion selective electrode, high-performance liquid chromatography.


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