Summary
This narrative review synthesises evidence on the composition and health effects of seven commonly consumed root vegetables, emphasising their richness in dietary fibre, vitamins, minerals, and bioactive compounds with documented antioxidant, metabolic-regulatory, and potential anti-cancer properties. The authors highlight that whilst root vegetables are vulnerable to soil-derived contaminants including toxic metals, pesticides, and nitrates, the levels typically present do not pose health risks to average consumers. The review identifies methodological standardisation in antioxidant assessment as a critical gap requiring attention.
Regional applicability
The review is global in scope and addresses root vegetables commonly consumed in the United Kingdom and Europe. Its conclusions on contaminant levels and health safety are broadly transferable to UK food safety contexts, though regional variation in soil contamination and cultivation practices may warrant UK-specific risk assessment.
Key measures
Dietary fibre, vitamins, minerals, polyphenols, phenols, flavonoids, vitamin C content; antioxidant potential; glucose regulation, lipid profile, blood pressure effects; prebiotic and anti-cancer properties; levels of lead, cadmium, pesticides, pharmaceutical residues, microplastics, and nitrates
Outcomes reported
The review summarises the nutritional value, health-promoting effects, and contaminant profiles of seven common root vegetables (carrot, celery, parsley, beetroot, radish, turnip, and horseradish). It identifies bioactive compounds responsible for antioxidant potential and documents contaminant vulnerabilities whilst assessing consumer health risk.
Topic tags
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