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Beetroot
Every knowledge on vegetables, health and nutrition.
Scientific Name
Beta vulgaris cicla (Chenopodiaceae family)Common name
Beetroot
Varieties and seasons
Europe and USA are the two most important producers of beetroot. In Europe, the production of beetroot is mostly concentrated in U.K and France but Italy, Netherlands, Germany, Greece, Spain and Denmark also have significant productions.
The two most common varieties of “red beet” are:
-the “globe” beetroot, the root of which is round and smooth, with a dark red flesh
-the "Egyptian" beetroot, which is more globular and smoother.
The “crapaudine” beetroot is another variety of red beet with a slightly wrinkled, rough skin. Raw beetroot can be found in stores from May to October, while cooked beetroot is available throughout the year.
Nutritional values (per 100 g)
Cooked* | Cooked**** | Frozen** | Tinned** | RDI*** | |
|---|---|---|---|---|---|
Energy | 37 kcal | 44 kcal | 45 kcal | 29.8 kcal | |
Proteins | 1.5 g | 1.68 g | 1.37 g | 0.822 g | |
Carbohydrates | 7.6 g | 9.96 g | 9.46 g | 6.45 g | |
Fat | 0.1 g | 0.18 g | 0.14 g | 0.1 g | |
Fibres | 1.7 g | 2 g | 30 g | ||
Sodium | 64 mg | 77 mg | |||
Potassium | 279 mg | 305 mg | 2,000 mg | ||
Vitamin B9 | 60 µg | 80 µg | 44.33 µg | 200 µg |
* Ciqual 1995 ** Bonduelle data*** Recommended Daily Intake **** USDA |
Nutritionist’s advice
Beetroot is very mild and sweet: it’s ideal for children, although it is best not to add a salad dressing, if they are not accustomed to it.
Easy to eat, beetroot is perfect for people who dislike strong flavours, adults and children alike.
What's about portions...?
-a child portion : one little fistful
-an adult portion : two handfuls
Cooking and nutrition: tasty combinations
-Beetroot with a vinaigrette, hard-boiled eggs and lamb’s lettuce. This is a classic dish regularly served by chefs, with its perfect blend of flavours - mild and acidic, soft and crunchy, moist and tender - and contrasting colours. It’s also a cocktail of vitamins : B9, A, C, D and E.
-Russian borscht. A red soup with a beetroot and chicken stock base, garnished with croutons and crème fraîche. A mild and balanced dish.
