Go to the content: Products, Production processes, Growing, Quality, News and events, Contacts, Home

Sugar Beet - characteristics

Sugar Beet


Sugar beet (Beta vulgaris) is a tuber containing high concentration of sucrose, grown for sugar production. It is a biennial plant with, a thick, fleshy, more or less conical tap-root, grey in color, equipped with a transverse roughness at the top and two longitudinal grooves commencing spiral and equipped with abundant scalp.

Average nutrition facts per 100ml of product
Energy43 kcal - 180 kj
Protein1,61 gr
Total lipid (fat)0,17 gr
Ash0,50 gr
Carbohydrate9,56 gr
Calcium (Ca)16 mg
Iron (Fe)0,80 mg
Magnesium (Mg)23 mg
Phosphorus (P)40 mg
Potassium (K)325 mg
Sodium (Na)40 mg
Vitamin A2 ╬╝g RAE
Vitamin C4,9 mg


Juices (NFC)

Single strength Juices (Not From Concentrates) are obtained by selecting raw materials from own italian crops, using only vegetables with right nutritional values to magnify organoleptic features (flavour, colour and smell) as well as nutritional and chemical ones, like vitaminic values, sugar degrees (brix), pH and acidity levels. Juices are natural or pH-laced by using lemon juice; productions varieties are conventional (obtained from controlled crops), bio or baby-food productions.



Purees are natural products obtained from simply milling fresh vegetables by a slow and gradual production process which does not use extraneous catalyzing substances, to preserve naturalness and taste and to obtain a better consistency of the products.



Concentrated juices are produced by an evaporating process obtained with modern as well as sophisticated technologies , to preserve organoleptic and nutritional caracteristics of fresh product, using different concentration levels depending from each vegetable: from 42┬░ bx, 65┬░ bx to max. 70┬░ bx for carrots. Concentrates are natural-pH products (65┬░ bx and 70┬░ bx, in relation with vegetables type) or pH-laced by using lemon juice to microbiologically stabilize them.


Back to previous page.