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Table 1 Nutrient composition of beetroot and its byproducts (per 100 g or L)

From: Functional properties of beetroot (Beta vulgaris) in management of cardio-metabolic diseases

  Raw Cooked, boiled Canned Fresh juice
Water, g 87.58 87.06 90.96
Energy, kcal 43 44 31 30
Protein, g 1.61 1.68 0.91 1.02
Total fats, g 0.17 0.18 0.14 0
Carbohydrate, g 9.56 9.96 7.21 6.6
Fiber, g 2.8 2 1.8 0
Sugars, g 6.76 7.96 5.51 6.6
Calcium, mg 16 16 15 0
Iron, mg 0.8 0.79 1.82 0
Magnesium, mg 23 23 17
Phosphorus, mg 40 38 17
Potassium, mg 325 305 148
Sodium, mg 78 77 194 93
Zinc, mg 0.35 0.35 0.21
Vitamin C, mg 4.9 3.6 4.1 0
Thiamin, mg 0.031 0.027 0.01
Riboflavin, mg 0.04 0.04 0.04
Niacin, mg 0.334 0.331 0.157
Folate, μg 109 80 30
Total phenolic contenta 255 238 192 225
Total flavonoid contentb 260 261 173 126
  1. a As mg gallic acid equivalent (GAE)/ 100 g; b as mg rutin equivalent (RE)/100 g sample