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Beetroot, steamed (without addition of salt) vs Carrot, steamed (without addition of salt): nutrition comparison
Per 100 g: 56 kcal for Beetroot, steamed (without addition of salt), versus 44 kcal for Carrot, steamed (without addition of salt), a difference of 12 kcal. The full breakdown, nutrient by nutrient, from the FSVO database V7.1.
Beetroot, steamed (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein2 g
2 g
Fat0.4 g
0.4 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy56 kcal
56 kcal
Protein+1.3 g
Fatequal
Vitamin Dequal
Omega-3equal
Energy+12 kcal
Carrot, steamed (without addition of salt)
Cooked vegetables (incl. cans)100 g
Protein0.7 g
0.7 g
Fat0.4 g
0.4 g
Vitamin D0 µg
0 µg
Omega-30 g
0 g
Energy44 kcal
44 kcal
Highest folate content
Beetroot, steamed (without addition of salt) contains 29 µg more folate per 100 g.
Highest potassium content
Beetroot, steamed (without addition of salt) contains 230 mg more potassium per 100 g.
Highest sugars content
Beetroot, steamed (without addition of salt) contains 3.7 g more sugars per 100 g.
Full comparison, nutrient by nutrient
Per 100 g. In green: the higher of the two contents. “n/a”: not available in the source.
| Per 100 g | Beetroot, steamed (without addition of salt) | Carrot, steamed (without addition of salt) |
|---|---|---|
| Macronutrients | ||
| Energy | 56 kcal | 44 kcal |
| Protein | 2 g | 0.7 g |
| Fat | 0.4 g | 0.4 g |
| of which saturated fat | 0.1 g | 0.1 g |
| of which polyunsaturated | 0.2 g | 0.1 g |
| of which omega-3 | 0 g | 0 g |
| Carbohydrates | 10 g | 8 g |
| of which sugars | 10 g | 6.3 g |
| Dietary fibre | 2.7 g | 2.8 g |
| Water | 85 g | 88.1 g |
| Alcohol | 0 g | 0 g |
| Minerals | ||
| Calcium | 21 mg | 31 mg |
| Iron | 0.3 mg | 0.1 mg |
| Magnesium | 21 mg | 7 mg |
| Phosphorus | 26 mg | 24 mg |
| Potassium | 440 mg | 210 mg |
| Sodium | 47 mg | 25 mg |
| Zinc | 0.4 mg | 0.2 mg |
| Vitamins | ||
| Vitamin D | 0 µg | 0 µg |
| Vitamin B12 | 0 µg | 0 µg |
| Vitamin C | 5 mg | 3 mg |
| Folate | 68 µg | 40 µg |
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