Beet
Beets are nutrient-dense root vegetables rich in nitrates, potassium, and betalains—pigments with antioxidant and anti-inflammatory properties. They provide sustained energy with minimal calories while supporting cardiovascular and metabolic health.
Variants (4)
Nutrition · per ~85 g serving · ≈ 1–2 beets
- Copper0.14 mg15% DV
- Manganese0.22 mg10% DV
- Potassium290.3 mg6% DV
- Magnesium17.9 mg4% DV
- Sodium94.9 mg4% DV
- Zinc0.26 mg2% DV
- Phosphorus28.6 mg2% DV
- Iron0.36 mg2% DV
- Calcium11.7 mg<1% DV
- Betalains~68 mg
- Choline~128 mg
- Nitrates~128 mg
- Polyphenols~128 mg
Score · 78/100
Vitamins & minerals packed in relative to calories — the single biggest driver of the score.
How much protein it delivers, by absolute grams and per calorie.
Dietary fiber for gut health, satiety and steadier blood sugar.
Fat quality — unsaturated vs saturated, and trans-fat free.
Polyphenols, flavonoids and other beneficial plant compounds for this food group.
Low sugar with a high fiber-to-carb ratio scores best — gentler on blood sugar.
- Copper18% DV
- Manganese11% DV
- Potassium7% DV
- Magnesium5% DV
- Sodium5% DV
Overview
Beets (Beta vulgaris) have been cultivated for thousands of years, originally domesticated around the Mediterranean region. They contain a unique combination of bioactive compounds that distinguish them from other vegetables: inorganic nitrates that convert to nitric oxide in the body, betalains (red/purple pigments with strong antioxidant activity), and folate. The root vegetable is approximately 87% water by weight, making it low in calories while delivering substantial micronutrients including potassium (341.5 mg/100g), manganese, and copper. Beets have garnered significant scientific attention for their potential to support cardiovascular function, enhance exercise performance, and promote healthy aging. The nitrate content specifically has been extensively studied for its role in improving endothelial function and reducing blood pressure. Additionally, beets contain glutamine and betaine, compounds involved in cellular methylation and detoxification pathways critical for longevity. The natural sugars in beets (8.79g carbs/100g) are balanced by fiber content (3.12g), resulting in a moderate glycemic impact. Both the root and leafy greens offer complementary nutritional profiles, making beets a comprehensive functional food for longevity-focused nutrition strategies.
Health Benefits (5)
- Improved blood pressure and vascular function through nitric oxide enhancementstrongDietary nitrates in beets are converted by oral bacteria and vascular endothelium to nitric oxide, a signaling molecule that promotes vasodilation and improves blood flow, reducing systolic and diastolic blood pressure
- Enhanced exercise performance and oxygen utilizationstrongNitrate-derived nitric oxide improves mitochondrial efficiency and oxygen delivery to muscles, reducing the oxygen cost of exercise and enhancing work capacity at given intensities
- Reduced systemic inflammation and oxidative stressmoderateBetalains and other polyphenols in beets function as antioxidants, neutralizing free radicals and suppressing pro-inflammatory signaling pathways linked to aging and chronic disease
- Cognitive function and cerebral blood flow supportmoderateDietary nitrates enhance cerebral perfusion and may improve cognitive performance, particularly in aging populations, by optimizing blood flow to brain regions critical for memory and executive function
- Liver detoxification support through betaine and folatemoderateBetaine and folate are methyl donors essential for the methylation reactions that facilitate Phase II detoxification and homocysteine metabolism, supporting hepatic detoxification capacity
Food Pairings
- ·Pair with black pepper or piperine-rich foods because piperine increases absorption of betalains and enhances bioavailability of antioxidant compounds
- ·Combine with vitamin C sources (citrus, leafy greens) because ascorbic acid enhances iron absorption from beets and stabilizes heat-sensitive betalain pigments
- ·Mix with healthy fats (olive oil, avocado, nuts) because fat-soluble absorption of carotenoids and fat-soluble antioxidants is optimized in the presence of dietary lipids
- ·Pair with probiotic-rich foods (fermented vegetables, kefir) because oral bacteria influence nitrate metabolism; diverse microbiota enhances conversion of dietary nitrates to bioavailable nitric oxide
- ·Combine with leafy greens (spinach, arugula) because both provide synergistic nitrates and complementary micronutrient profiles (folate, magnesium, manganese) for enhanced vascular and cognitive benefits
Practical Tips
- ·Consume beet juice or roasted beets 2-3 hours before exercise to maximize nitrate-dependent performance enhancement; nitric oxide production peaks 2-3 hours post-consumption
- ·Store whole beets with greens removed in a cool, dark place (32-40°F) to prevent moisture loss; beets remain viable for 3-4 weeks when stored properly in high humidity
- ·Roast beets at 400°F until fork-tender (45-60 minutes) to concentrate natural sugars and betalain compounds while minimizing nutrient loss compared to boiling
- ·Include beet greens in your preparation—they contain 6-8x more oxalates than roots but are nutritionally rich in lutein, calcium, and magnesium; blanch briefly to reduce oxalate content if concerned
- ·Consume raw beet juice fresh or within 24 hours of preparation to preserve heat-sensitive betalains and enzymatic activity; nitrate content remains stable during storage
Optimal Timing
Beet nitrates require 2-3 hours for optimal absorption and conversion to nitric oxide; consuming 2-3 hours before exercise or physical activity maximizes vascular function and exercise performance benefits. For general health, timing is flexible, but morning consumption supports sustained cardiovascular benefits throughout the day.
Beets can be consumed during fasting periods; their natural sugars are modest (8.79g/100g) and unlikely to significantly disrupt fasting metabolism. However, beet juice contains higher sugar concentration than whole beets and may be more insulinotropic during fasts.
Concerns
- · Moderate oxalates
Systems supported
body systems this food feedsPathways supported
biochemical reactions enabled by this foodCompared to other vegetables
Per 100 g of the default form. Bars show how much higher or lower beet is than the average across 137 peer foods in this category. Green means a favorable direction; amber means the opposite.
What people ask about beet
What is beet?
Beet is classified as a vegetable. Beets are nutrient-dense root vegetables rich in nitrates, potassium, and betalains—pigments with antioxidant and anti-inflammatory properties.
Is beet healthy?
Beet scores 78/100 in Formulate, making it a solid choice. Its strongest contributions come from Copper, Manganese, Potassium. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Is beet high in protein?
Not particularly. A 85 g serving provides about 1.4 g of protein (~3% of the 50 g daily value).
Is beet high in fiber?
Not really. A 85 g serving provides about 2.7 g of fiber (~9% of the 28 g daily value).
What vitamins and minerals are in beet?
In a 85 g serving, beet is highest in Copper (~15% DV).
Is beet keto-friendly?
Yes — it fits comfortably in most keto plans. A 85 g serving has about 4.8 g of net carbs (7.5 g total minus 2.7 g fiber).
When is the best time to eat beet?
Best before a workout. Beet nitrates require 2-3 hours for optimal absorption and conversion to nitric oxide; consuming 2-3 hours before exercise or physical activity maximizes vascular function and exercise performance benefits. For general health, timing is flexible, but morning consumption supports sustained cardiovascular benefits throughout the day.
How much beet should I eat?
A typical serving is around 85 g (~38 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating beet alongside several other vegetable sources.
What pairs well with beet?
Beet pairs nicely with: Pair with black pepper or piperine-rich foods because piperine increases absorption of betalains and enhances bioavailability of antioxidant compounds; Combine with vitamin C sources (citrus, leafy greens) because ascorbic acid enhances iron absorption from beets and stabilizes heat-sensitive betalain pigments; Mix with healthy fats (olive oil, avocado, nuts) because fat-soluble absorption of carotenoids and fat-soluble antioxidants is optimized in the presence of dietary lipids; Pair with probiotic-rich foods (fermented vegetables, kefir) because oral bacteria influence nitrate metabolism; diverse microbiota enhances conversion of dietary nitrates to bioavailable nitric oxide.
Are there any concerns with eating beet?
Moderate oxalates.
Supplements that mirror Beet's nutrient profile
Encyclopedia entries that supply the same signature nutrients beet contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
Signature nutrients in Beet
These are the nutrients beetcontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.