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Refined sucrose-based sweetener
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 teaspoon (medium) of Beet sugar (4 g) has 15 calories. That works out to 387 calories per 100 g. It contains 4 g of carbs, 0 g of protein, 0 g of fat and 0 g of fiber. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 teaspoon (medium) · 4 g
15
KCAL / 4G
Carbs
4g
· 1% DV
Protein
0g
· 0% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 100% · Protein 0% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 15 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.04 mg | 0% |
| Total carbohydrate | 4 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 teaspoon (medium) | 4 g | 15 kcal |
| 1 pack (mini) | 5 g | 19 kcal |
| 2 teaspoon (double) | 8 g | 31 kcal |
| 1 tablespoon (medium) | 12.5 g | 48 kcal |
| 2 tablespoon (double) | 25 g | 97 kcal |
| 0.25 cup (quarter) | 50 g | 194 kcal |
| 100 g | 100 g | 387 kcal |
| ½ cup (half) | 100 g | 387 kcal |
| 1 cup (whole) | 200 g | 774 kcal |
Calculated from 387 calories per 100 g.
Beet sugar is made from sugar beet, a root crop grown for its high sucrose content. The sugar is extracted from the beet and refined into crystals; it is not simply dried or ground beetroot.
Once refined, beet sugar and cane sugar are both sucrose and are very similar in taste and everyday use. Their source plants differ, but most people can use them interchangeably in drinks and recipes.
Refined beet sugar usually has a neutral sweetness much like refined cane sugar. Any noticeable difference in a finished dish is generally subtle; less-refined products can differ more because they retain some flavor from processing.
Yes, beet sugar can generally replace white cane sugar in baking in the same amount. It works in cakes and cookies; if a recipe depends on a particular caramel flavor or texture, the result can vary slightly.
Manufacturers slice sugar beets and extract their sucrose with hot water, then purify the liquid, concentrate it, and crystallize the sugar. The resulting white crystals are refined sucrose, rather than a powder made from whole beets.
No. Commercial beet sugar is made from sugar beets, a crop bred for sugar production, not the familiar red beetroot eaten as a vegetable. The two are related plants, but red beetroot is not the usual source of table sugar.
Yes, beet sugar can be heated to make caramel. It behaves much like other refined sucrose, though caramel color and flavor depend on careful heating; avoid stirring once the syrup begins to color if you want to reduce crystallization.
Some sugar beet crops are genetically modified, particularly in countries where those varieties are grown, but beet sugar is not automatically made from genetically modified beets. The growing practices and labeling rules vary by country and product.
No meaningful health advantage comes from choosing refined beet sugar over refined cane sugar: both are sucrose. Their plant origins do not make one a more nutritious sweetener, so choose based on recipe, availability, or preference.
Beet sugar raises blood glucose because it is sucrose; its source does not make it a diabetes-friendly alternative to other table sugar. If you use it, account for it in your eating plan and follow advice tailored to your treatment.
Vitamins
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
B3
0mg · 0% DV
Minerals
Copper
0mg · 0% DV
Manganese
0mg · 0% DV
Calcium
0.04mg · 0% DV
Zinc
0mg · 0% DV
Potassium ⭐
0.08mg · 0% DV
Sodium
0.04mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 15 calories in 1 teaspoon (medium) (4 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Beet sugar is ordinary sucrose made from sugar beet, a root crop grown for its naturally sweet juice. It is a familiar household sugar in many parts of Europe and is sold as granulated crystals or cubes. Once refined, it has a clean sweetness rather than an earthy beet flavour, and generally works much like other table sugar in recipes.
Stir it into tea or coffee, or use it to sweeten cakes, biscuits and preserves. Its nutritional value comes almost entirely from carbohydrate, with no protein, fat or fibre. If you want a less-sweet result, use a little less in drinks or baking; fruit, spices or citrus zest can add flavour without relying on as much sugar.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 4
Ultra-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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
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Nutrition data compiled from USDA FoodData Central and scientific sources.