01
Why people use it
The often-discarded leafy top of the beet plant, notable for an extremely high vitamin K content and a genuinely favorable calcium/potassium/vitamin A profile, alongside high oxalate and natural sodium levels worth knowing about.
- ✓Everyday leafy-green nutrition
- ✓Vitamin K, vitamin A and potassium intake
- ✓Using the whole beet plant, not just the root
02
What the evidence says
Beet greens' primary evidence base is compositional: USDA nutrient analysis shows an extremely high vitamin K content alongside meaningful vitamin A, vitamin C and potassium relative to a very low calorie count. This describes established nutrient composition, not a clinical claim about treating or preventing a specific condition.
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These labels summarize the available context; they are not a clinical recommendation.03
Common forms
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04
Food and nutrition context
Raw beet greens are low in calories while carrying an extremely high concentration of vitamin K, along with meaningful vitamin A, vitamin C and potassium relative to that calorie count. The reference panel below uses 100 g of raw beet greens (USDA FoodData Central, FDC 170375). Beet greens are naturally higher in sodium than most leafy greens and one of the higher-oxalate vegetables, both worth noting alongside their otherwise favorable profile.
- Total fat
- 0.1 g0% DV
- Sodium
- 226 mg10% DV
- Total carbohydrate
- 4.2 g2% DV
- Dietary fiber
- 3.7 g13% DV
- Protein
- 2.2 g
- Vitamin K
- 400 mcg333% DV
- Vitamin A
- 316 mcg RAE35% DV
- Vitamin C
- 30 mg33% DV
- Potassium
- 762 mg16% DV
- Iron
- 2.6 mg14% DV
- Calcium
- 117 mg9% DV
- Magnesium
- 70 mg17% DV
Percent Daily Values use current FDA adult reference values for a 2,000-calorie diet.
USDA FoodData Central, FDC 170375 ↗Source checked September 13, 2026. Values are rounded.Safety note
Know before you use it
Beet greens are extremely high in vitamin K -- among the highest of common leafy greens -- which is important for people on warfarin or other vitamin K-sensitive blood thinners; some guidance for people on these medications suggests avoiding beet greens specifically rather than just keeping intake consistent, given how concentrated the vitamin K content is. They are also a higher-oxalate food, relevant for people prone to calcium-oxalate kidney stones, and are naturally higher in sodium than most vegetables.
Sources & review
- FoodData Central: Beet greens, raw (FDC 170375)U.S. Department of Agriculture
- Vitamin K and Coumadin (Warfarin)NIH Office of Dietary Supplements