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| Raw beet greens |
Beet cultivation originated in the Mediterranean basin well before the Greeks became a predominant force. Beets were valued for their leaves rather than their roots; they were commonly known as blood root. Thus, when we use beet leaves, we are reverting to the original use of the plant.
Beet greens are also called beet leaves and beet tops. Whatever you wish to call them, they are a rich source of nutrients and nourishment.
This article discusses only those nutrients present in the highest quantities in beet greens. For a more extensive list of nutrients and their associated values, please refer to the USDA National Nutrient database.
The nutritional values of beet greens are most abundantly represented in the following listed vitamins and minerals:
Measure: 38g (1 cup)
Calories: 8
Principle | Nutrient value | % of RDA* M --- F |
2404 IU | 48 - 60 | |
152 mcg | 19 - 19 | |
11.4 mcg | 190 - 190 | |
290 mg | ||
26.6 mg | 7.4 - 8.9 | |
0.1 mg |
IU = International Units; mg = milligram; mcg = microgram
RDA = Recommended Daily Allowance; M = male; F = female
* RDA has been made obsolete by the USDA and so, as of March 2011, when I do mention it, it shall only be as a quaint matter of historical interest. RDA has been replaced by three other measures which are (a) unrelated to RDA and (b) meaningless for all practical purposes at this time. This will remain the case until such time as the new measures are sufficiently and comprehensively developed to the point of serving a meaningful purpose.
For a broad overview of one of the new, incomplete standard measures, check out Dietary Reference Intake .
For more information on the health benefits of beets, follow the links below:
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