Know what’s on your plate
Red beet
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 53 kcal —
- Protein 1.7 g 3%
- Carbohydrate 9.7 g 4%
- Fat 0.3 g 0%
- Saturated fat 0 g 0%
- Fibre 2.3 g 8%
- Sugars 9.7 g —
- Sodium 43 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1.2 µg 0%
- Vitamin C 8 mg 9%
- Vitamin D 0 µg 0%
- Vitamin E 0.08 mg 1%
- Vitamin K 0.2 µg 0%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.05 mg 3%
- Niacin (B3) 0.2 mg 1%
- Pantothenic acid (B5) 0.15 mg 3%
- Vitamin B6 0.05 mg 3%
- Biotin (B7) 0 µg 0%
- Folate (B9) 91 µg 23%
- Vitamin B12 0 µg 0%
- Choline 6 mg 1%
Minerals
- Calcium 28.1 mg 2%
- Iron 0.6 mg 3%
- Magnesium 15 mg 4%
- Phosphorus 36.2 mg 3%
- Potassium 330 mg 7%
- Zinc 0.73 mg 7%
- Copper 0.12 mg 13%
- Manganese 0.6 mg 26%
- Selenium 0.2 µg 0%
- Iodine 0.5 µg 0%
Similar foods
- Beetrootraw23 kcal / 100 g
- Beetsraw43 kcal / 100 g
- Danish beetrootred, raw38 kcal / 100 g
- Beet root36 kcal / 100 g
- Beetroot saladraw, without oil, unsalted46 kcal / 100 g
- Red radishraw14 kcal / 100 g
- Leaf beetmangold, raw21 kcal / 100 g
- Red cabbageraw31 kcal / 100 g
- Chardraw21 kcal / 100 g
- Silverbeetraw21 kcal / 100 g
Questions about Red beet
How do you roast beetroot without losing its colour?
Scrub the roots, leave the skins on and trim the tops, keeping a short stub of stem. Wrap them in foil and roast at 200°C for about 45–75 minutes, until a knife slides into the largest one; the skins slip off easily once they are cool enough to handle.
How long should you boil beetroot?
Simmer whole, unpeeled beetroot for about 30–45 minutes for small roots and up to an hour for larger ones. Keep the stem end intact so less colour escapes, then rub off the skin under cool running water.
Can you eat beetroot raw?
Yes. Peel it and grate or shave it finely for salads and slaws; a little lemon juice or vinegar keeps the flavour bright and balances its earthy sweetness.
How should you store beetroot?
Keep unwashed beetroot in a cool, dark place, or in the fridge in a perforated bag. If the leaves are attached, cut them off first and store them separately; they draw moisture from the roots and can be cooked like leafy greens.
What goes well with beetroot?
Its earthy sweetness pairs especially well with goat’s cheese, walnuts, horseradish, dill, citrus and sharp vinegar. Try it with lentils or in a salad with apple and a mustard dressing.
What dishes are made with beetroot?
Beetroot is a familiar ingredient in borscht, the beet soup found in several Eastern European cuisines, and in pickled beetroot served with meals. Roasted beetroot also works well in salads, while grated raw beetroot can be folded into a slaw.
How do you choose fresh beetroot?
Choose firm roots with smooth, unblemished skins; smaller ones are often more tender. If the leaves are still attached, look for crisp, fresh-looking greens rather than wilted or yellowing ones.
Source: Frida (Denmark) 43 · per 100 g · carbohydrate per EU label, fibre excluded
