Loose beets

The beetroot is the taproot portion of the beet plant, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet. It is several of the cultivated varieties of beet grown for their edible taproots and their greens.

Beetroots, cooked
Nutritional value per 100 g (3.5 oz)
Energy 180 kJ (43 kcal)
Carbohydrates
9.96 g
Sugars 7.96 g
Dietary fiber 2.0 g
Fat
.18 g
Protein
1.68 g
Vitamins
Vitamin A equiv. (0%) 2 μg
Thiamine (B1) (3%) .031 mg
Riboflavin (B2) (2%) .027 mg
Niacin (B3) (2%) .331 mg
Pantothenic acid (B5)
(3%) .145 mg
Vitamin B6 (5%) .067 mg
Folate (B9) (20%) 80 μg
Vitamin C (4%) 3.6 mg
Trace metals
Calcium (2%) 16 mg
Iron (6%) .79 mg
Magnesium (6%) 23 mg
Manganese (14%) 0.3 mg
Phosphorus (5%) 38 mg
Potassium (6%) 305 mg
Sodium (5%) 77 mg
Zinc (4%) .35 mg
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
SOURCE: USDA NUTRIENT DATABASE