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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled salted beet greens are highly nutritious and low in calories, providing only 27 calories per 100g. They are packed with Vitamin K for bone health, Vitamin A for immune support, and essential minerals like potassium and magnesium that help regulate blood pressure.
Beet greens are an excellent source of Vitamin K, which is vital for blood clotting, and Vitamin A for healthy vision. They also contain antioxidants like lutein and zeaxanthin, which protect the eyes from age-related macular degeneration, and fiber to aid digestion.
Absolutely. With only 27 calories and 0.2g of fat per 100g, they are a high-volume, low-calorie food. The dietary fiber content helps promote a feeling of fullness, which can assist in managing overall calorie intake.
Yes, they are very keto-friendly. They contain only about 5.46g of carbohydrates per 100g, and a significant portion of that is fiber, making the net carb count low enough for most ketogenic and low-carb diets.
Yes, boiled salted beet greens are naturally vegan and gluten-free. They consist only of the vegetable, water, and salt, making them suitable for individuals with celiac disease or those following a plant-based lifestyle.
They have a flavor profile similar to Swiss chard or spinach but with a slightly more earthy, 'beet-like' undertone. The addition of salt during boiling helps to balance the natural bitterness of the greens, resulting in a savory and tender side dish.
Wash the greens thoroughly to remove any grit, then submerge them in boiling water with a pinch of salt. Boil for 3-5 minutes until the leaves are tender, then drain well. You can also boil the stems, though they may require a few extra minutes of cooking time.
boiled salted beet greens is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 2.57 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once cooked, boiled beet greens should be stored in an airtight container in the refrigerator. They will remain fresh and safe to eat for approximately 3 to 5 days.
Yes, you can freeze them for long-term storage. Squeeze out as much excess moisture as possible after boiling and cooling, then store them in a freezer-safe bag for up to 10 months. They are best used in soups or stews after thawing.
Yes, the stems are completely edible and contain beneficial fiber. Because they are tougher than the leaves, it is recommended to chop them into small pieces and add them to the boiling water 2-3 minutes before adding the leafy greens to ensure everything is evenly cooked.