Health Benefits:

Anti fungal
Anti inflammatory
Improves eyesight
May reduce risk of cancer
Promotes eye health
Promotes heart health
Provides energy


Serving size: 1/2 cup (cooked); Calories: 37; Fat: .2g; Cholesterol: 0mg; Sodium: 65mg; Carbs: 8g; Fiber: 2g; Sugars: 7g; Protein: 1g; Potassium: 7%DV; Vitamin A: 1%DV; Vitamin C: 5%DV; Calcium: 1%DV; Iron: 4%DV

Did You Know?

  • Red, orange,-yellow and white varieties
  • Contains betanin and betacyanin
  • If you are eating a lot of beets or beet juice, and your urine could turn pink/red, called Beeturia
  • Beets are a good source of folic acid, fiber, manganese, potassium, phosphorus, magnesium, iron, and vitamin B6.
  • A mix of beetroot juice and vinegar, when applied on the scalp, can get rid of dandruff.
  • The greens attached to the beet are edible and contain nutrients


Ways to Eat:

  • Boiled
  • Roasted
  • Raw
  • In a salad
  • Juiced

Farming Trivia:

  • Beets are native to Europe and Asia.
  • They are planted in early spring, a month after the last frost.

Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.