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Low-calorie liquid containing beet-derived pigments and minerals
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
3
KCAL / 100G
Carbs
0.7g
· 88%
Protein
0.1g
· 13%
Fat
0g
· 0%
Fiber
0g
Vitamins
Folate
8µg · 2% DV
B2
0.01mg · 1% DV
B6
0.01mg · 1% DV
Vitamin A
1µg · 0% DV
Minerals
Potassium ⭐
65mg · 2% DV
Magnesium
5mg · 1% DV
Phosphorus
8mg · 1% DV
Calcium
3mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Beet cooking water contains 3 calories per 100 g. It is a very low-calorie beverage option.
Yes. Beet cooking water provides 0.7 g of carbohydrates per 100 g and contains 0 g of fat.
Beet cooking water contains 0.1 g of protein per 100 g. It is not a significant protein source.
Beet cooking water has a glycemic index of 15. This is considered a low glycemic index value.
With 3 calories and 0 g of fat per 100 g, it can fit into calorie-conscious eating patterns. Portion size should still be considered within your total daily intake.
According to the provided nutrition data, beet cooking water contains 0 g of fiber per 100 g. It does not make a meaningful contribution to fiber intake.
Yes, beet cooking water is compatible with vegan and vegetarian diets. It also fits pescatarian, Mediterranean, and flexitarian eating patterns.
Yes, beet cooking water is compatible with a gluten-free diet. It is also listed as suitable for Paleo and Sattvik diets.
Yes. Beet cooking water contains 0 g of fat per 100 g, making it suitable for people looking to limit dietary fat.
Beet cooking water is classified as minimally processed. This reflects that it is obtained through a basic cooking process rather than extensive processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.