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

Nutrition & Metabolism

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

	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 content^a	255	238	192	225
Total flavonoid content^b	260	261	173	126

^a As mg gallic acid equivalent (GAE)/ 100 g; ^b as mg rutin equivalent (RE)/100 g sample

ISSN: 1743-7075