Beet, canned

Beet, canned

It is a popular misconception that the color of red beetroot is due to a pigment known as anthocyanin which is the pigment in red cabbage. It is, in fact, due to a purple pigment betacyanin and a yellow pigment betaxanthin known collectively as betalins. Other breeds of beetroot which are not the usual deep red, such as 'Burpee's Golden' and 'Albina Vereduna', have a greater or lesser distribution of the two betalin pigments.

Betacyanin in beetroot may cause red urine and feces in some people who are unable to break it down. The pigments are contained in cell vacuoles. Beetroot cells are quite unstable and will 'leak' when cut, heated, or when in contact with air or sunlight. This is why red beetroots leave a purple stain. Leaving the skin on when cooking, however, will maintain the integrity of the cells and therefore minimise leakage.

The pigment is stable in acidic conditions, which is a major reason why beetroot is often pickled. In the United States, it is the traditional colorant for pink lemonade. Beet juice is also a common choice for edible ink, such as for marking grades on cuts of meat.

Canned beet Nutrition Facts: Calories, Carbs, and Health Benefits

The composition of canned beet is 90.96% water, 7.21% carbohydrates, 0.91% protein, 1.8% dietary fiber, and 0.14% fat. If you consume one canned beet you will get 1.73 grams of carbohydrates. It is equal to 1.33 percent of the 130 grams of carbohydrates you should include in your daily diet. That same it has an energy value of 131 kJ (31 Calories) in a 100 g (3.5 Oz) amount and is not rich in vitamins. With this it contains a good amount of Manganese (15.94% DV), Sodium (12.93% DV) and Iron (10.11% DV).