Canned harvard beets
Nutrition facts per 3.5 oz (100 g) and per 1 cup slices · Vegetables and Vegetable Products
3.5 oz (100 g) of Beets, harvard, canned, solids and liquids provides 73 calories, 0.84 g protein, 0.06 g fat and 18.2 g carbohydrate (2.5 g fiber).
Protein 4%Fat 1%Carbohydrate 95%
Calculated from the grams above at 4 calories/g for protein and carbohydrate and 9 calories/g for fat, as a share of those three.
Percentage of the FDA Daily Value in one portion. Exact amounts are in the tables below.
Quick answers
How many calories are in 1 cup of canned beets (harvard)?
1 cup slices (8.7 oz, 246 g) of Beets, harvard, canned, solids and liquids has 180 calories. Per 3.5 oz (100 g): 73 calories.
How much protein is in 1 cup of canned beets (harvard)?
1 cup slices (8.7 oz, 246 g) has 2.1 g of protein. Per 3.5 oz (100 g): 0.84 g.
How many carbs are in 1 cup of canned beets (harvard)?
1 cup slices (8.7 oz, 246 g) has 44.7 g of total carbohydrate, including 6.2 g of fiber, so about 38.6 g of net carbs. Per 3.5 oz (100 g): 18.2 g carbohydrate and 2.5 g fiber.
How much fat is in 1 cup of canned beets (harvard)?
1 cup slices (8.7 oz, 246 g) has 0.15 g of fat, of which 0.02 g is saturated. Per 3.5 oz (100 g): 0.06 g.
Sugar, sodium and minerals in 1 cup of canned beets (harvard)
Per 1 cup slices (8.7 oz, 246 g):
- Sodium: 399 mg (about 1 g of salt), 17% DV
- Potassium: 403 mg, 9% DV
- Iron: 0.9 mg, 5% DV
- Calcium: 27 mg, 2% DV
What is canned beets (harvard) high in?
Per 1 cup slices (8.7 oz, 246 g):
- Copper: 0.2 mg, 27% DV
USDA values for this exact food, scaled to the serving. % DV uses FDA Daily Values. Sugar is total sugars: USDA does not separate added sugar for this food.
What stands out
- Copper: 0.1 mg per 3.5 oz (100 g) — 11% of the Daily Value. Other top sources →
Before you use this number
- This number is not what your body gets. Plant foods contain only non-heme iron, which is absorbed far less readily than the heme iron in meat, seafood and poultry. Absorption runs about 14–18% from mixed diets that include meat, seafood and vitamin C, and 5–12% from vegetarian diets. Vitamin C and meat eaten in the same meal raise it. Phytate in grains and beans, and polyphenols in foods such as spinach, lower it. Calcium is unusual in lowering absorption of both forms. Evidence: iron-18 · iron-04 · iron-05 · iron-06 · iron-19
Energy and macronutrients
| Nutrient | per 3.5 oz (100 g) | per 1 cup slices (246 g) | % DV per 1 cup slices |
|---|---|---|---|
| Energy | 73 kcal | 180 kcal | |
| Protein | 0.84 g | 2.07 g | 4% |
| Total fat | 0.06 g | 0.15 g | 0% |
| Saturated fat | 0.01 g | 0.02 g | 0% |
| Monounsaturated fat | 0.01 g | 0.03 g | |
| Polyunsaturated fat | 0.02 g | 0.05 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Carbohydrate | 18.2 g | 44.7 g | 16% |
| Dietary fiber | 2.5 g | 6.15 g | 22% |
| Sugars (total) | — g | — | |
| Water | 80.2 g | 197.2 g |
Vitamins
| Nutrient | per 3.5 oz (100 g) | per 1 cup slices (246 g) | % DV per 1 cup slices |
|---|---|---|---|
| Vitamin A (RAE) | 1 mcg | 2.46 mcg | 0% |
| Vitamin C | 2.4 mg | 5.9 mg | 7% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | — mg | — | |
| Vitamin K | — mcg | — | |
| Thiamin (B1) | 0.01 mg | 0.02 mg | 2% |
| Riboflavin (B2) | 0.05 mg | 0.12 mg | 9% |
| Niacin (B3) | 0.08 mg | 0.21 mg | 1% |
| Vitamin B6 | 0.06 mg | 0.14 mg | 8% |
| Folate | 29 mcg | 71.3 mcg | 18% |
| Vitamin B12 | 0 mcg | 0 mcg | 0% |
| Choline | — mg | — |
Minerals
| Nutrient | per 3.5 oz (100 g) | per 1 cup slices (246 g) | % DV per 1 cup slices |
|---|---|---|---|
| Calcium | 11 mg | 27.1 mg | 2% |
| Iron | 0.36 mg | 0.89 mg | 5% |
| Magnesium | 19 mg | 46.7 mg | 11% |
| Phosphorus | 17 mg | 41.8 mg | 3% |
| Potassium | 164 mg | 403.4 mg | 9% |
| Sodium | 162 mg | 398.5 mg | 17% |
| Zinc | 0.23 mg | 0.57 mg | 5% |
| Copper | 0.1 mg | 0.24 mg | 27% |
| Selenium | 1.1 mcg | 2.71 mcg | 5% |
Other entries for beets
| USDA entry | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Beets, NS as to form, cooked | 53 | 0.89 g | 2.69 g | 7 g |
| Beets, canned, cooked, fat added | 53 | 0.89 g | 2.69 g | 7 g |
| Beets, canned, cooked, no added fat | 31 | 0.91 g | 0.14 g | 7.21 g |
| Beets, canned, reduced sodium, cooked | 53 | 0.84 g | 2.79 g | 6.79 g |
| Beets, fresh, cooked, fat added | 67 | 1.63 g | 2.82 g | 9.65 g |
| Beets, fresh, cooked, no added fat | 45 | 1.67 g | 0.18 g | 9.93 g |
| Beets, pickled | 65 | 0.8 g | 0.08 g | 16.3 g |
| Beets, raw | 41 | 1.69 g | 0.3 g | 8.79 g |
| Beets, raw | 43 | 1.61 g | 0.17 g | 9.56 g |
Per 100 g, from USDA FoodData Central (laboratory entries) and FNDDS (foods as eaten in the US dietary survey). They differ from this one in cut, part, pack, recipe or preparation, so we list them here rather than on separate pages.
More in Vegetables and Vegetable Products
- Canned beets (regular pack)
- Boiled beets
- Cooked boiled. drained beets (with salt)
- Pickled canned beets
- Boiled leafy tips bitter melon
- Boiled bitter melon pods
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Source and how to read this
Data: USDA FoodData Central, SR Legacy, release 2018-04 (final), FDC ID 170479. Described in USDA as Beets, harvard, canned, solids and liquids; we shorten these names for readability and keep the original here. Values are per 3.5 oz (100 g) of edible portion as USDA reports them; a serving may be more or less.
Portion: "1 cup slices" = 246 g is the primary household measure USDA records for this food. Per-100 g values let you compare foods; per-portion values are closer to what you actually eat.
% Daily Value: FDA Daily Values for adults and children 4+ (FDA, page updated 2024-03-05). "High" means ≥20% DV and "good source" 10–19% DV — FDA's labeling cut-offs (21 CFR 101.54), which apply per serving; we apply the same cut-offs to 100 g so foods can be compared. No DV exists for energy or total sugars, so those show no percentage.
Checked: 2026-09-15. Methodology. Found an error? learn@humblebee.ltd