Beet

it represents more than 90% of the total carbohydrate. They are accompanied by small amounts of pentosans and hexosans (carbohydrates with 5 and 6 carbon atoms), as well as traces of glucose and fructose. Because of this relative carbohydrate richness, the energy intake of beets is rather high for a vegetable: on average 40 kcal (167 kJoules) per 100 g. It comes mainly from carbohydrates, the other energy constituents – proteins and lipids – being present only in low proportions (respectively 1.5 g and 0.1 g per 100 g). The fibers of beetroot are abundant, since they reach 2.5 to 3.1 g. per 100g. Most of it (80% of the total) is insoluble fiber (cellulose and hemicellulose), which forms the walls of plant cells and is largely responsible for the consistency and texture of this vegetable. Beetroot has also accumulated many minerals and trace elements during its plant growth. They are abundant (more than 1000 mg per 100 g) and well diversified. Potassium comes first, with a content that exceeds 300 mg per 100 g. It is followed by sodium, which is around 60 mg (a high level for a vegetable). Calcium (29 mg per 100 g) and magnesium (25 mg) intakes are quite high. In addition to iron, copper, zinc and manganese, beets also contain substances such as boron, chromium, nickel, fluorine, selenium, micronutrients that are very useful in cellular metabolism. Red beets are well endowed with vitamins, and in particular group B vitamins (which are essential for the proper assimilation of carbohydrates by the cells of the body). Vitamin B9 (or folic acid) is particularly well represented, with a content of 83 µg per 100 g. Vitamin C reaches 10 mg per 100 g in raw beets, and another 5 mg in cooked beets. Finally, there are also small amounts of vitamin E (0.047 mg per 100 g).