Know what’s on your plate
Beetroot
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 40 kcal —
- Protein 1.6 g 3%
- Carbohydrate 6.3 g 2%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 2.8 g 10%
- Sugars 6.3 g —
- Sodium 78 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1.7 µg 0%
- Vitamin C 4.9 mg 5%
- Vitamin D 0 µg 0%
- Vitamin K 0.2 µg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.33 mg 2%
- Pantothenic acid (B5) 0.16 mg 3%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 150 µg 38%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 16 mg 1%
- Iron 0.8 mg 4%
- Magnesium 23 mg 5%
- Phosphorus 40 mg 3%
- Potassium 325 mg 7%
- Zinc 0.35 mg 3%
- Copper 0.08 mg 8%
- Manganese 0.33 mg 14%
- Selenium 0.2 µg 0%
- Iodine 0.45 µg 0%
Similar foods
- Danish beetrootred, raw38 kcal / 100 g
- Beetroot saladraw, without oil, unsalted46 kcal / 100 g
- Beetroot juicewithout sugar14 kcal / 100 g
- Red beetraw53 kcal / 100 g
- Beetsraw43 kcal / 100 g
- Beet root36 kcal / 100 g
- Red onionraw35 kcal / 100 g
- Turnipraw28 kcal / 100 g
- Black radishraw28 kcal / 100 g
- Chardraw23 kcal / 100 g
Questions about Beetroot
How do you roast beetroot without it drying out?
Scrub the roots, trim the leaves but leave a little stalk, then wrap them in foil or cover them in a roasting dish. Roast at 200 °C until a knife slides in easily—about 45–90 minutes depending on size—and rub off the skins once cool enough to handle.
Can you eat beetroot raw?
Yes. Peel it and grate or shave it thinly into salads, slaws or sandwiches; a little lemon juice helps balance its earthy sweetness. Young, tender beetroot can also be sliced very thinly and eaten raw.
How do you choose and store fresh beetroot?
Choose firm roots with smooth skins; if the leaves are attached, they should look fresh rather than limp. Twist or cut the leaves off before refrigerating the roots in a bag, and use the leaves promptly like chard or spinach.
What goes well with beetroot?
Its sweetness pairs well with sharp or salty flavours: try goat’s cheese, walnuts, horseradish, citrus or vinegar. It is also a classic ingredient in borscht, the beetroot soup often served with sour cream.
What can you use instead of beetroot in borscht?
There is no exact substitute for beetroot’s colour and earthy sweetness. For a similar sweet root-vegetable base, use grated carrot with a little red cabbage, but the soup will taste and look different.
Is beetroot a source of folate?
Yes. Beetroot is high in folate, also called vitamin B9; a 100 g portion provides 150 µg.
Why does beetroot turn cooking water red?
Its red-purple pigments dissolve into water, especially if the skin is cut or damaged. To keep more colour in the root, cook it whole with the skin on, then peel it after cooking.
Can you eat beetroot leaves?
Yes—beetroot leaves are edible. Wash them well and cook them briefly like spinach, or use small, tender leaves raw in a salad.
Source: ANSES–Ciqual (France) 20091 · per 100 g · carbohydrate per EU label, fibre excluded
