
Beetroot is available all year round. It is most plentiful from November until April.
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
A native of Southern Europe, beetroot has a bright crimson/purple colour. Originally the leaves were eaten more than the roots. However, in New Zealand it is normally just the roots which are eaten.
1 cup = 136 g
Average Quantity per serving | % Daily Intake per serve | Average Quantity per 100 g | |
Energy (kJ/Cal) | 179/43 | 2% | 132/31 |
Protein (g) | 1.9 | 4% | 1.4 |
Fat, total (g) | 0.1 | 0% | 0.1 |
- saturated (g) | 0.03 | 0% | 0.03 |
Available carbohydrate (g) | 6.9 | 2% | 5.1 |
- sugars (g) | 6.9 | 8% | 5.1 |
Dietary Fibre (g) | 2.9 | 0.1 | 2.1 |
Sodium (mg) | 76 | 3% | 56 |
Vitamin B6 | 2.49 | 156% RDI* | 1.83 |
Folate (µg) | 37 | 19% RDI* | 27 |
Niacin (mg) | 1.2 | 12% RDI* | 0.9 |
Thiamin (mg) | 0.12 | 11% RDI* | 0.09 |
Vitamin C (mg) | 4 | 10% RDI* | 3 |
Potassium (mg) | 530 | 390 |
Percentage Daily Intakes are based on an average adult diet of 8700 kJ
Your daily Intakes may be higher or lower depending on your energy needs.
*Recommended Dietary Intake (Average Adult)
Source: FOODfiles 2016