Vegetable
Flesh
Flesh of beetroot is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Rest after high heat so juices redistribute before carving or plating.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.6 mg
- Salt 0.05 g
- Total Carbohydrate 7.41 g
- Dietary Fibre 2.65 g
- Total Sugars 2.98 g
- Complex / starch 1.92 g
- Protein 2.1 g
- Water 90.6 g
- Energy 33.7 kcal
- Water 90.6 g
- Carbohydrates 7.41 g
- Protein 2.1 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 75.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.63 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.5 µg
- Vitamin B9 — Folate 30.5 µg
- Vitamin C 2 mg
- Vitamin E 0.4 mg
- Vitamin K 24.7 µg
- Minerals 327 mg
- Major Minerals 326 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.63 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.5 · vitamin-b9-folate: 30.5 · vitamin-e: 0.4 · vitamin-k: 24.7 ·
Minerals
Flesh of Beetroot: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made beetroot a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made beetroot a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected beetroot for flavour, yield and keeping quality, including named flesh portions.