Beetroot

Overview
Beetroot provides dietary nitrates that convert to nitric oxide, supporting vascular function and mitochondrial efficiency. Rich in betalains (antioxidant pigments), folate, and minerals, beetroot contributes to cardiovascular health and metabolic resilience.
Food Context
Preparation
- Raw or lightly cooked preserves nitrate content; roasting enhances flavor while maintaining nutritional value
- Nitrate conversion to nitric oxide is enhanced by oral bacteria; consuming with leafy greens can support this pathway
- Part of nitrate-rich vegetable intake supporting vascular and mitochondrial function
Essential Amino Acid Profile
Beetroot contribute plant protein. Pair with complementary protein sources (e.g. grains and legumes) for a balanced essential amino acid profile.
Recipes
Nutrient Tables (per 100 g)
Core nutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Energy | 500 kcal | — |
| Protein | 7.1 g | — |
| Total fat | 25 g | — |
| Saturated fat | 7.1 g | — |
| Carbohydrates | 57.1 g | — |
| Fibre | 3.6 g | — |
Key micronutrients
| Nutrient | Amount per 100 g | % RDA per 100 g |
|---|---|---|
| Calcium | 139 mg | 13.9% |
| Potassium | 1111 mg | 32.7% |
Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).
Data provenance (core / micronutrient panel): USDA FoodData Central, BEETROOT CHIPS, BEETROOT, FDC ID 2279148, API, per 100 g edible portion, last checked 2026-03-14
Substances
References
- Dietary nitrates from beetroot and leafy greens convert to nitric oxide, supporting vascular function and mitochondrial efficiency
- Betalains in beetroot provide antioxidant and anti-inflammatory properties




