In the varieties currently grown, the sugar content is 18-20%. It is the main raw material used in the sugar industry to obtain sugar. The chemical composition of sugar beet roots depends on a number of factors, such as variety, growing conditions, and harvest time. The dry matter content in the roots is 25%. Its components are divided into substances that can be found in the pulp (5%) and the juice (20%). The pulp contains: cellulose (1.2%), hemicellulose (1.1%), pectin (2.4%), protein (0.1%), mineral salts (0.1%) and saponin (0.1 %). The pulp is made up of all the solids (insoluble in water) that compose the sugar beet tissue (e.g. the components of the cell nucleus, substances conglomerating cells). The juice contains soluble cellular components. The juice contains sugar (17.5%) and non-sugars (2.5%). Non-sugars are divided into organic (2.0%) and inorganic (0.5%). Organic non-sugars include nitrogen-free substances (0.9%), such as: carbohydrates (0.2%), organic acids (0.47%), fat (0.03%), saponin (0.1%) and pigments (0.1%). Organic nitrogenous non-sugars (1.1%) principally include protein (0.7%) and non-protein substances (0.4%). Inorganic non-sugars (0.5%) include mostly minerals, such as potassium (0.25%), sodium (0.4%), calcium (0.08%), magnesium (0.06%) phosphorus (0.08%) and sulfur (0.03%). Roasted beet sugar root can be added, i.a., to cereal beverages.
Due to the chemical composition of sugar beet roots, whose main ingredient is sugar (sucrose), they are raw material constituting primarily a source of energy.
Information developed by employees of the SGGW Cereals Technology Plant.