Benefits of Beet Greens
Beet greens are the leaves that are attached to the beets (actually beet roots). While growing in soil, the beetgreens are the leaves above ground, soaking up sunshine, and the beets are the tuberous roots underground. That’s why you should wash off and peel the roots before eating.
Beet greens typically are classified with other dark green leafy vegetables, such as spinach and mustard greens. They are considered excellent sources of calcium, magnesium, potassium, and Vitamins K, A and C.
Nutritional value of Beet Greens, UncookedServing Size: 1 cup uncooked (38g) |
||
|---|---|---|
| Calories | 8 | |
| % Daily Value* | ||
| Fat | 0 g | 0% |
| Cholesterol | 0 g | 0% |
| Sodium | 78 mg | 4% |
| Potassium | 290 mg | 6% |
| Total Carbohydrate | 1.6 g | 1% |
| Dietary fiber | 1.4 g | 6% |
| Total Sugars | .2 g | — |
| Protein | 0.8 g | 2% |
Vitamins |
||
| Vitamin A | 2404 IU | 48% |
| Thiamine (B1) | 0.03 mg | 3% |
| Riboflavin (B2) | 0.1 mg | 5% |
| Niacin (B3) | 0.2 mg | 1% |
| Pantothenic acid (B5) | 0.1 mg | 1% |
| Vitamin B6 | 0 mg | — |
| Folate (B9) | 6 μg | 1% |
| Vitamin C | 11.4 mg | 19% |
| Vitamin E | 0.6 mg | 3% |
| Vitamin K | 152 mcg | 190% |
Minerals |
||
| Calcium | 45 mg | 4% |
| Iron | 1 mg | 5% |
| Magnesium | 27 mg | 7% |
| Manganese | 0.1 mg | 5% |
| Phosphorus | 15 mg | 2% |
| Zinc | 0.1 mg | 1% |
| Â * The % Daily Values (DV) are based on a 2,000 calorie diet and tells you how much a nutrient in a serving of food contributes to a daily diet. Your daily values may be higher or lower depending on your nutritional needs. | ||
Good information, I usually throw away the greens but it seems (and is!) such a waste of this nutritional plant. Will find a use for the greens too!
Some call them “gateway greens” as a surprisingly tasty intro to greens like spinach, for people (kids too) who think they wouldn’t like leafy green vegetables.
Chop stems as celery or Swiss chard. Sautee with chopped onions and garlic in s skillet or work with evoo and chop the leaves rinse and sweat in skillet placing cover. Season to taste with fresh ground pepper and salt to taste. Note: I do not salt Swiss chard.. beet leaves have a sweeter taste.
Chop stems as celery or Swiss chard. Sautee with chopped onions and garlic in s skillet or work with evoo and chop the leaves rinse and sweat in skillet placing cover. Season to taste with fresh ground pepper and salt to taste. Note: I do not salt Swiss chard.. beet leaves have a sweeter taste.
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