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|
|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|
|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|
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