"Boiled beetroot with salt" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Boiled beetroot with salt is a common side dish or ingredient for preparing other dishes. Boiled beetroot can be a standalone dish, and it is often added to various salads, such as vinaigrette, as well as to other dishes, for example, borscht.

Boiled beetroot contains vitamins (C, B1, B5, B6, PP, U), macronutrients (potassium, calcium, magnesium, sodium, phosphorus, chloride), trace elements (aluminium, vanadium, iron, iodine, cobalt, lithium, molybdenum, rubidium, selenium, fluoride, chromium, zinc, zirconium), as well as organic acids and saccharides.

Beetroot has many beneficial properties, but it is important to remember that it contains a significant amount of sugar, so people with diabetes or those following a low-carbohydrate diet should consume it with caution.

When preparing beetroot, it is important to monitor its readiness, as overcooked beetroot becomes watery and loses its flavor. To check readiness, you can pierce it with a knife or fork. Beetroot is ready when the knife or fork easily enters it.

Boiled beetroot can be stored in the refrigerator for 3–4 days.