Table of content A-Z
Synonyms: red beet
Botanical name: Beta vulgaris var. conditiva
Beetroot stems from the sea beet, which is native to the eastern Mediterranean area. The ancient Romans and Greeks were already familiar with it. Cultivation in Germany began in the 13th century. The red beet as we know it today, however, was not developed until the 19th century. It is grown in all countries with a temperate climate. Most of what is grown in Germany is used for the food industry.
Beetroot, fresh |
Beetroot, cooked |
Beetroot, tinned |
|
Energie (kcal) |
42 |
32 |
30 |
Wasser (g) |
86 |
89 |
90 |
Eiweiß (g) |
2 |
1 |
1 |
Fett (g) |
< 1 |
< 1 |
< 1 |
Kohlenhydrate (g) |
8 |
6 |
6 |
Ballaststoffe (g) |
3 |
2 |
2 |
Vitamin C (mg) |
10 |
6 |
3 |
Vitamin A (RÄ) (µg) |
2 |
2 |
1 |
Folsäure (µg) |
93 |
48 |
30 |
Kalium (mg) |
336 |
157 |
233 |
Natrium (mg) |
58 |
27 |
234 |
Calcium (mg) |
29 |
29 |
23 |
Magnesium (mg) |
25 |
16 |
21 |
Eisen (mg) |
0,9 |
0,8 |
0,7 |
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