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Beets, cooked, boiled, drained

44 calories in 100 g

Calories in Beets, cooked, boiled, drained
Beets, cooked, boiled, drained Suggest a better name
44 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.44 calories / gram
0 Weight Watchers points
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Calorie Sources:86% carbohydrates; 11% proteins; 3% fats
Fats:0.18 g (2 calories, 0% by weight)
Carbohydrates:9.96 g (38 calories, 10% by weight)
Proteins:1.68 g (5 calories, 2% by weight)
Alcohol:~
Water:87.06 g (87% by weight)
Fat Composition:55% polyunsaturated; 27% monounsaturated; 18% saturated
Trans Fat :~
Dietary Fiber:2 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
0.5 cup slices
2 beets (2" dia, sphere)
Food Group:Vegetables and Vegetable Products
USDA #:11081
Related Foods: Calories in Boiled Egg
Calories in Boiled Peeled Apples
Calories in Boiled Potatoes
Calories in Cooked Bacon
Vitamin A:35 IU
Retinol:~
Retinol Activity Equivalent:2 mcg
α-Carotene:~
β-Carotene:21 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:20 mcg
Vitamin B-2:40 mcg
Vitamin B-3:330 mcg
Vitamin B-5:140 mcg
Vitamin B-6:60 mcg
Vitamin B-9:80 mcg
Food folate:80 mcg
Dietary Folate Equivalent:80 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:6.30 mg
Vitamin C:3.60 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.20 mcg
Calcium (Ca):16 mg
Copper (Cu):70 mcg
Fluoride (F):~
Iron (Fe):790 mcg
Magnesium (Mg):23 mg
Manganese (Mn):320 mcg
Phosphorus (P):38 mg
Potassium (K):0.31 g
Selenium (Se):0.70 mcg
Sodium (Na):77 mg
Zinc (Zn):350 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.96 g
Dietary Fiber:2 g
Sugars Total:7.96 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1.68 g
Essential amino acids
Phenylalanine:40 mg
Leucine:70 mg
Methionine:10 mg
Lysine:60 mg
Isoleucine:50 mg
Valine:50 mg
Threonine:40 mg
Tryptophan:20 mg
Histidine:20 mg
Arginine:40 mg
Non-essential amino acids
Alanine:60 mg
Aspartic acid:0.12 g
Betaine:~
Cystine:20 mg
Glutamic acid:0.44 g
Glycine:30 mg
Hydroxyproline:~
Proline:40 mg
Serine:60 mg
Tyrosine:40 mg
Fats Total:0.18 g
Saturated fatty acids:20 mg
Monounsaturated fatty acids:30 mg
Polyunsaturated fatty acids:60 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:30 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:5 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.12 g
Caffeine:~
Theobromine:~
Product Type:Beets
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
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Did you know?...Cruciferous vegetables such as broccoli tend to release strong smelling chemical compounds when cooked. These ammonia and hydrogen sulfide compounds will smell up the kitchen. Steaming or cooking in a small amount of water and as fast as possible will reduce this problem.
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