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Red Beet - characteristics

Red Beet


Beetroot, also known as red beet or informally simply as beet, is one of the many cultivated varieties of beets (Beta vulgaris). Roots of beetroot are usually eaten as a cooked vegetable, or cold as a salad after cooking, or raw and shredded, alone or combined with salad vegetables.

Average nutrition facts per 100ml of product
Energy45 kcal - 193 Kj
Protein0,7 gr
Total lipid (fat)0,1 gr
Ash0,55 gr
Carbohydrate10,2 gr
Calcium (Ca)16 mg
Iron (Fe)0,80 mg
Magnesium (Mg)23 mg
Phosphorus (P)40 mg
Potassium (K)235 mg
Sodium (Na)78 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.


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