Vegetable

Whole Tuber

Beetroot whole tuber is a prepared form of the tuber, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.5

Amount per 100 g

Total Fat 0.31 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 20.8 mg
Salt 0.05 g
Total Carbohydrate 7.25 g
Dietary Fibre 2.49 g
Total Sugars 3.15 g
Complex / starch 1.96 g
Protein 2.12 g
Water 84.9 g

Detailed nutrients

Energy 34.5 kcal
Water 84.9 g
Carbohydrates 7.25 g
- Sugars 3.15 g
- Starch 1.96 g
- Fibre 2.49 g
Protein 2.12 g
Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
Vitamins 82.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.5 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34.5 µg
- Vitamin C 2 mg
- Vitamin E 0.45 mg
- Vitamin K 28.1 µg
Minerals 356 mg
- Major Minerals 355 mg
  - Calcium 27 mg
  - Sodium 20.8 mg
  - Potassium 307 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.5 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34.5 · vitamin-e: 0.45 · vitamin-k: 28.1 ·

Minerals

Sodium: 20.79 · Potassium: 307 · Calcium: 27 · Iron: 1.5 ·

Whole form averages edible parts as typically consumed.

History

1500

Market gardeners and growers selected beetroot for flavour, yield and keeping quality, including named whole tuber portions.

1700

Cold storage and transport made beetroot a year-round kitchen staple in many regions, including named whole tuber portions.

2010

Cooks bought prepped forms of beetroot for speed while markets still sold whole produce, including named whole tuber portions.