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Contains natural nitrates
In season: Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Boiled beet juice (240 g) has 103 calories. That works out to 43 calories per 100 g. It contains 23 g of carbs, 3.8 g of protein, 0.5 g of fat and 0.5 g of fiber. Its 192 µg of Folate covers 48% of the Daily Value. Its glycemic index is 64 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 cup (medium) · 240 g
103
KCAL / 240G
Carbs
23g
· 8% DV
Protein
3.8g
· 8% DV
Fat
0.5g
· 1% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 82% · Protein 14% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 103 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.07 g | 0% |
| Trans fat | 0 g | |
| Sodium | 187 mg | 8% |
| Total carbohydrate | 23 g | 8% |
| Fiber | 0.5 g | 2% |
| Protein | 3.8 g | 8% |
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 cup (medium) | 240 g | 103 kcal |
| 1 teaspoon (small) | 5 g | 2 kcal |
| 1 tablespoon (medium) | 15 g | 6 kcal |
| 100 g | 100 g | 43 kcal |
| ½ cup (half) | 120 g | 52 kcal |
| 1 serving (medium) | 200 g | 86 kcal |
| 1 bottle (small) | 250 g | 108 kcal |
| 1.5 cup (large) | 360 g | 155 kcal |
Calculated from 43 calories per 100 g.
Boiled beet juice can provide some of the beet’s natural nitrates and water-soluble plant compounds. Nitrates can be converted to nitric oxide in the body, but this drink is not a treatment or cure for disease.
Boiled beet juice may contribute to a modest, temporary reduction in blood pressure because beets contain natural nitrates. The amount left in the cooking liquid varies; anyone taking blood-pressure medication should ask a clinician before drinking it regularly.
Yes, you can drink the water left after boiling beets; it contains the beet’s color and some compounds that leach into the water. Wash the beets well before cooking, then cool the liquid promptly and refrigerate it.
To make boiled beet juice, simmer washed beets in water until tender, then strain and cool the cooking liquid. For a stronger beet flavor, blend or mash some cooked beet into the liquid before serving.
Yes, pigments in boiled beet juice can temporarily make urine or stool look pink or red. This is usually harmless and fades after you stop eating beets; seek medical advice if the color persists or comes with other symptoms.
Yes, you can drink boiled beet juice before a workout. Beet nitrates may support nitric oxide production, but the nitrate content of cooking liquid varies, so a performance benefit is not guaranteed; try it during training rather than before an important event.
Store boiled beet juice in a clean, sealed container in the refrigerator and use it within about 3–4 days. Discard it if it was left out for a long time or develops an off smell or appearance.
Yes, boiled beet juice can be frozen in an airtight, freezer-safe container, with room left for expansion. Thaw it in the refrigerator, use it soon afterward, and do not refreeze it once thawed.
Most healthy adults can include boiled beet juice occasionally or in a modest serving, but drinking it daily is not necessary. If you have a condition that affects blood pressure or blood sugar, follow your clinician’s advice on regular intake.
No, boiling does not necessarily remove all the nitrates; some can remain in the beets and some can leach into the cooking water. The final amount varies with the beets and cooking method, so boiled beet juice is not a predictable nitrate dose.
Vitamins
Folate
192µg · 48% DV
B6
0.17mg · 10% DV
Vitamin C
8.64mg · 10% DV
B2
0.1mg · 8% DV
Minerals
Potassium ⭐
732mg · 22% DV
Copper
0.19mg · 21% DV
Manganese
0.48mg · 21% DV
Phosphorus
77mg · 11% DV
Sodium
187mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 103 calories in 1 cup (medium) (240 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.
Boiled beet juice is the deep red liquid produced when beetroot is cooked in water, sometimes strained and served as a drink. It has beetroot’s gently earthy, sweet flavour and a thin, watery texture; it is distinct from juice pressed from raw beets.
It is not a standard everyday drink in many places, but you can serve it chilled or use it to add colour and sweetness to soups, dressings and other dishes. It is mostly water, contains natural nitrates and has little fibre once strained. If the flavour is strong, dilute it with water or brighten it with a squeeze of lemon.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
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 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.07g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.1g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.