Beetroot
A beet (called beetroot in the UK and colonies, as well as table beet, garden beet, blood turnip or red beet) is a plant of the genus Beta of which both the leaves and root are edible. There are many varieties. The word beet often refers to the thick, red, fleshy roots of such plants, some of which are eaten as vegetables, and some of which are used as a source of sugar (see sugar beet). Beets are sometimes pickled.
Nutritional Information
Beets contain good amounts of vitamin C in the roots, and the tops are an excellent source of vitamin A. They are also high in folate, and soluble and insolube fiber and several antioxidants.
An average sized cup of sliced beets will contain:
- Calories 31
- Carbohydrate 8.5 grams
- Dietary Fiber 1.5 grams
- Folate 53.2 mcg
- Phosphorus 32 mg
- Potassium 259 mg
- Protein 1.5 grams
Beet recipes include borscht.
Referenced By
Ascorbic Acid | Boron deficiency | List of vegetables | Sugar beet | Sugarbeet | Vitamin C
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