Vegetables, Feel Better be Healthier

Eat Beets
Better Feeling

The scientific name for this fruit: Nutritional Value: Nutritional Value:

Beets, raw

Scientific Name: Beta vulgaris

NDB No: 11080

Nutrient	Units	1.00 X 1 beet (2" dia) ------- 82g
Proximates
Water	g	71.82
Energy	kcal	35
Energy	kj	148
Protein	g	1.32
Total lipid (fat)	g	0.14
Ash	g	0.89
Carbohydrate, by difference	g	7.84
Fiber, total dietary	g	2.3
Sugars, total	g	5.54
Minerals
Calcium, Ca	mg	13
Iron, Fe	mg	0.66
Magnesium, Mg	mg	19
Phosphorus, P	mg	33
Potassium, K	mg	266
Sodium, Na	mg	64
Zinc, Zn	mg	0.29
Copper, Cu	mg	0.061
Manganese, Mn	mg	0.270
Selenium, Se	mcg	0.6
Vitamins
Vitamin C, total ascorbic acid	mg	4.0
Thiamin	mg	0.025
Riboflavin	mg	0.033
Niacin	mg	0.274
Pantothenic acid	mg	0.127
Vitamin B-6	mg	0.055
Folate, total	mcg	89
Folic acid	mcg	0
Folate, food	mcg	89
Folate, DFE	mcg_DFE	89
Vitamin B-12	mcg	0.00
Vitamin A, IU	IU	27
Vitamin A, RAE	mcg_RAE	2
Retinol	mcg	0
Vitamin E (alpha-tocopherol)	mg	0.03
Vitamin K (phylloquinone)	mcg	0.2
Lipids
Fatty acids, total saturated	g	0.022
4:0	g	0.000
6:0	g	0.000
8:0	g	0.000
10:0	g	0.000
12:0	g	0.000
14:0	g	0.000
16:0	g	0.021
18:0	g	0.001
Fatty acids, total monounsaturated	g	0.027
16:1 undifferentiated	g	0.000
18:1 undifferentiated	g	0.027
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.050
18:2 undifferentiated	g	0.046
18:3 undifferentiated	g	0.004
18:4	g	0.000
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.000
22:5 n-3	g	0.000
22:6 n-3	g	0.000
Cholesterol	mg	0
Phytosterols	mg	20
Amino acids
Tryptophan	g	0.016
Threonine	g	0.039
Isoleucine	g	0.039
Leucine	g	0.056
Lysine	g	0.048
Methionine	g	0.015
Cystine	g	0.016
Phenylalanine	g	0.038
Tyrosine	g	0.031
Valine	g	0.046
Arginine	g	0.034
Histidine	g	0.017
Alanine	g	0.049
Aspartic acid	g	0.095
Glutamic acid	g	0.351
Glycine	g	0.025
Proline	g	0.034
Serine	g	0.048
Other
Alcohol, ethyl	g	0.0
Caffeine	mg	0
Theobromine	mg	0
Carotene, beta	mcg	16
Carotene, alpha	mcg	0
Cryptoxanthin, beta	mcg	0
Lycopene	mcg	0
Lutein + zeaxanthin	mcg	0

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment:
Physical characteristics:
Flowers:
Propagation:
Pests:
Harvest:
Fruit:
Varieties:

Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

Juice Plus+Ž Capsules, Orchard Blend
Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.