United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Full Report (All Nutrients):  11080, Beets, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Beta vulgaris
Carbohydrate Factor: 3.84   Fat Factor:8.37   Protein Factor: 2.78   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 33%   Refuse Description:   Parings and part tops
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 136 g

beet (2" dia) 82 g
Proximates Water g 87.58 21 0.720 119.11 71.82
Proximates Energy kcal 43 -- -- 58 35
Proximates Energy kJ 180 -- -- 245 148
Proximates Protein g 1.61 9 0.140 2.19 1.32
Proximates Total lipid (fat) g 0.17 9 0.050 0.23 0.14
Proximates Ash g 1.08 8 0.100 1.47 0.89
Proximates Carbohydrate, by difference g 9.56 -- -- 13.00 7.84
Proximates Fiber, total dietary g 2.8 -- -- 3.8 2.3
Proximates Sugars, total g 6.76 -- -- 9.19 5.54
Minerals Calcium, Ca mg 16 5 1.000 22 13
Minerals Iron, Fe mg 0.80 8 0.190 1.09 0.66
Minerals Magnesium, Mg mg 23 5 1.000 31 19
Minerals Phosphorus, P mg 40 5 4.000 54 33
Minerals Potassium, K mg 325 11 14.000 442 266
Minerals Sodium, Na mg 78 13 10.000 106 64
Minerals Zinc, Zn mg 0.35 14 0.040 0.48 0.29
Minerals Copper, Cu mg 0.075 14 0.013 0.102 0.061
Minerals Manganese, Mn mg 0.329 15 0.053 0.447 0.270
Minerals Selenium, Se µg 0.7 -- -- 1.0 0.6
Vitamins Vitamin C, total ascorbic acid mg 4.9 5 1.500 6.7 4.0
Vitamins Thiamin mg 0.031 5 0.009 0.042 0.025
Vitamins Riboflavin mg 0.040 5 0.007 0.054 0.033
Vitamins Niacin mg 0.334 5 0.026 0.454 0.274
Vitamins Pantothenic acid mg 0.155 4 0.010 0.211 0.127
Vitamins Vitamin B-6 mg 0.067 4 0.005 0.091 0.055
Vitamins Folate, total µg 109 8 12.000 148 89
Vitamins Folic acid µg 0 -- -- 0 0
Vitamins Folate, food µg 109 8 12.000 148 89
Vitamins Folate, DFE µg 109 -- -- 148 89
Vitamins Choline, total 1 mg 6.0 -- -- 8.2 4.9
Vitamins Betaine 1 mg 128.7 1 -- 175.0 105.5
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00
Vitamins Vitamin A, RAE µg 2 -- -- 3 2
Vitamins Retinol µg 0 -- -- 0 0
Vitamins Carotene, beta µg 20 -- -- 27 16
Vitamins Carotene, alpha µg 0 -- -- 0 0
Vitamins Cryptoxanthin, beta µg 0 -- -- 0 0
Vitamins Vitamin A, IU IU 33 -- -- 45 27
Vitamins Lycopene µg 0 -- -- 0 0
Vitamins Lutein + zeaxanthin µg 0 -- -- 0 0
Vitamins Vitamin E (alpha-tocopherol) mg 0.04 -- -- 0.05 0.03
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0
Vitamins Vitamin K (phylloquinone) µg 0.2 -- -- 0.3 0.2
Lipids Fatty acids, total saturated g 0.027 -- -- 0.037 0.022
Lipids 4:0 g 0.000 -- -- 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000
Lipids 14:0 g 0.000 -- -- 0.000 0.000
Lipids 16:0 g 0.026 -- -- 0.035 0.021
Lipids 18:0 g 0.001 -- -- 0.001 0.001
Lipids Fatty acids, total monounsaturated g 0.032 -- -- 0.044 0.026
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 18:1 undifferentiated g 0.032 -- -- 0.044 0.026
Lipids 20:1 g 0.000 -- -- 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.060 -- -- 0.082 0.049
Lipids 18:2 undifferentiated g 0.055 -- -- 0.075 0.045
Lipids 18:3 undifferentiated g 0.005 -- -- 0.007 0.004
Lipids 18:4 g 0.000 -- -- 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0
Lipids Phytosterols mg 25 1 -- 34 20
Amino Acids Tryptophan g 0.019 -- -- 0.026 0.016
Amino Acids Threonine g 0.047 -- -- 0.064 0.039
Amino Acids Isoleucine g 0.048 -- -- 0.065 0.039
Amino Acids Leucine g 0.068 -- -- 0.092 0.056
Amino Acids Lysine g 0.058 -- -- 0.079 0.048
Amino Acids Methionine g 0.018 -- -- 0.024 0.015
Amino Acids Cystine g 0.019 -- -- 0.026 0.016
Amino Acids Phenylalanine g 0.046 -- -- 0.063 0.038
Amino Acids Tyrosine g 0.038 -- -- 0.052 0.031
Amino Acids Valine g 0.056 -- -- 0.076 0.046
Amino Acids Arginine g 0.042 -- -- 0.057 0.034
Amino Acids Histidine g 0.021 -- -- 0.029 0.017
Amino Acids Alanine g 0.060 -- -- 0.082 0.049
Amino Acids Aspartic acid g 0.116 -- -- 0.158 0.095
Amino Acids Glutamic acid g 0.428 -- -- 0.582 0.351
Amino Acids Glycine g 0.031 -- -- 0.042 0.025
Amino Acids Proline g 0.042 -- -- 0.057 0.034
Amino Acids Serine g 0.059 -- -- 0.080 0.048
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0
Other Caffeine mg 0 -- -- 0 0
Other Theobromine mg 0 -- -- 0 0
Flavan-3-ols (+)-Catechin 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epicatechin 3-gallate 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (-)-Epigallocatechin 3-gallate 2 mg 0.0 4 0 0.0 0.0
Flavan-3-ols (+)-Gallocatechin 2 mg 0.0 4 0 0.0 0.0
Flavones Apigenin 3, 4 mg 0.0 5 0 0.0 0.0
Flavones Luteolin 3, 4 mg 0.4 5 0.37 0.5 0.3
Flavonols Kaempferol 3, 4 mg 0.0 5 0 0.0 0.0
Flavonols Myricetin 3, 4 mg 0.0 5 0 0.0 0.0
Flavonols Quercetin 3, 4 mg 0.1 5 0.13 0.2 0.1
Isoflavones Daidzein 6 mg 0.00 1 -- 0.00 0.00
Isoflavones Genistein 6 mg 0.00 1 -- 0.00 0.00
Isoflavones Total isoflavones 6 mg 0.00 1 -- 0.00 0.00
Proanthocyanidin Proanthocyanidin dimers 5 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin trimers 5 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin 4-6mers 5 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin 7-10mers 5 mg 0.0 1 -- 0.0 0.0
Proanthocyanidin Proanthocyanidin polymers (>10mers) 5 mg 0.0 1 -- 0.0 0.0

Sources of Data

1Nutrient Data Laboratory, ARS, USDA Choline Study, Local pickup UNC, NFNAP , 2003  Beltsville MD  
2Arts, I. C. W., van de Putte, B., and Hollman, P. C. H.  Catechin content of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods and processed foods. , 2000 J. Agric. Food Chem. 48   pp.1746-1751
3Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
4Lugasi, A., and Hovari, J. Flavonoid aglycons in foods of plant origin I. Vegetables , 2000 Acta Alimentaria 29   pp.345-352
5Hellstr�m, T�rr�nen, A.R., and Matilla, P.H. Proanthocyanidins in common food products of plant origin , 2009 J. Agric. Food Chem. 57   pp.7899-7906
6Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1309 BEET
  • C0100 ROOT, TUBER OR BULB, WITH PART OF TOP
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION