Nutrition Diet: Is Beetroot High in Salicylates?

October 5, 2025 •

3 min read

According to several research studies, the salicylate content of beetroot can vary dramatically based on the testing method, the specific variety, and whether it's fresh or processed. This has led to widespread confusion for individuals managing their nutrition diet, especially those asking: Is beetroot high in salicylates?

Quick Summary

Beetroot's salicylate levels vary significantly depending on preparation, with fresh varieties often lower than canned. For those with salicylate sensitivity, navigating conflicting research requires caution and personalized dietary adjustments.

Key Points

Conflicting Research: Some studies show low salicylate levels in fresh beetroot, while others indicate very high amounts, likely due to differing analysis methods and growing conditions.
Canned is Different: The salicylate content of beetroot can increase from low to moderate when canned or pickled.
Not a True Allergy: Salicylate intolerance is a pharmacological reaction, not an immune system-driven allergy, where the body struggles to process excessive amounts.
Monitor Individual Tolerance: The best approach for sensitive individuals is to test personal tolerance with fresh beetroot cautiously, as individual reactions vary.
Professional Guidance is Key: Due to inconsistent data, consulting a healthcare professional or dietitian is crucial before making significant dietary changes based on salicylate content.
Consider the 'Form': For sensitive individuals, fresh beetroot is a better choice than canned, though even fresh should be tested carefully.
Look Beyond Beetroot: A low-salicylate diet involves considering all food sources, including spices, fruits, and processed foods, which can be much higher in salicylates.

What Are Salicylates?

Salicylates are natural organic substances that act as a plant's defense mechanism, protecting against pests and diseases. These compounds are found in many fruits, vegetables, herbs, and spices. While most people can process salicylates without issue, a subgroup of individuals experiences adverse reactions due to an inability to properly metabolize them. This condition is known as salicylate intolerance or sensitivity and is a pharmacological reaction, not a true IgE-mediated allergy.

The Conflicting Data on Beetroot's Salicylate Content

Determining whether beetroot contains low or high levels of salicylates is challenging due to varying scientific findings over time. The discrepancies are linked to differences in analytical methods, the origin and variety of the vegetable, and how it is prepared.

For instance, some older research and clinical guides categorize fresh beetroot as having low salicylate levels. However, a more recent Australian study published in 2017 found surprisingly high salicylate levels in fresh beetroot when using gas chromatography-mass spectrometry. In contrast, a Polish study from the same year reported negligible amounts.

The form of beetroot also matters significantly. Several sources note that the canning or pickling process can alter the salicylate concentration. For example, fresh beetroot is often listed as low, whereas canned beetroot can be moderate in salicylates.

Navigating Salicylate Intolerance

For someone with a confirmed salicylate sensitivity, avoiding high-salicylate foods is key to managing symptoms. Reactions can manifest hours or even days after consumption, making it difficult to pinpoint the culprit. Common symptoms include:

Respiratory issues: Nasal congestion, sinusitis, and asthma-like symptoms.
Digestive problems: Diarrhea, bloating, stomach pain, and irritable bowel syndrome-like symptoms.
Skin reactions: Rashes, hives, and itching.
Neurological symptoms: Headaches, migraines, and fatigue.

For this reason, a carefully managed, low-salicylate nutrition diet is recommended. However, given the conflicting data surrounding beetroot, caution is needed. Working with a dietitian who is knowledgeable about food intolerances is highly advised to create a safe and balanced dietary plan.

Fresh vs. Processed Beetroot Salicylate Levels


Feature	Fresh Beetroot	Canned Beetroot
Salicylate Level	Low to Very High (Conflicting Research)	Moderate
Research Findings	Older studies suggest low levels; some modern studies indicate high levels based on analysis method.	Generally cited as containing moderate amounts, likely due to preservatives and the canning process.
Preparation	No processing involved. Salicylate levels depend on growing conditions, variety, and test methodology.	Processed with canning liquids, which can affect overall salicylate concentration.
For Sensitive Individuals	Proceed with caution and test tolerance with small amounts. Individual reactions may vary widely.	Higher potential for causing symptoms due to increased salicylate content. Best to avoid or test with extreme care.

Other Low and High Salicylate Foods

In addition to understanding beetroot, it is helpful to be aware of other food classifications when following a low-salicylate diet.

Low Salicylate Vegetables & Fruits:

Peeled pears and golden delicious apples
Bananas
Cabbage (green or white)
Carrots and celery
Lettuce (iceberg)
White potatoes (peeled)

High Salicylate Foods (Generally Avoided):

Most berries (especially dried fruits like raisins and prunes)
Spices and herbs, such as curry powder, paprika, and thyme
Tea and some fruit juices
Almonds and most nuts
Honey

Conclusion

While fresh beetroot has been traditionally considered a low-salicylate food, recent conflicting research necessitates a cautious approach, especially for those with salicylate intolerance. Canned beetroot is generally known to have moderate levels due to processing. Individuals managing a low-salicylate nutrition diet should not rely on a single food list but rather consider the potential variations and consult with a healthcare professional to determine their personal tolerance. It is always wise to reintroduce foods gradually and monitor your body's specific reactions.

For further guidance on managing dietary sensitivities, a comprehensive resource is provided by the Agency for Clinical Innovation's dietary specifications page, accessible here: https://aci.health.nsw.gov.au/projects/diet-specifications/adult/allergy/salicylate-low.

Frequently Asked Questions

There is no definitive research to confirm that cooking significantly reduces salicylate levels in beetroot. In fact, canning or pickling, which involves cooking, is known to increase the salicylate content.

Symptoms can include respiratory issues like congestion and asthma, digestive problems such as bloating and diarrhea, skin reactions like hives and rashes, and neurological symptoms like headaches and fatigue.

No, salicylate intolerance is not the same as a food allergy. It is a pharmacological reaction involving the body's inability to metabolize salicylates, not an immune-system driven allergic response.

No, many fresh vegetables contain salicylates, and the levels vary significantly. While some like cabbage and carrots are generally considered low, others like tomatoes and zucchini can be higher.

Given the conflicting research, someone with salicylate sensitivity should proceed with caution. While canned beetroot is best avoided, fresh beetroot may be tolerated in small amounts, but it's important to monitor individual reactions and consult a professional.

The conflicting information is likely due to varying analytical methods used in different studies, the specific beetroot variety tested, and the country of origin. This results in different reported levels.

Common examples of very high salicylate foods include most spices (e.g., curry powder, paprika), berries, dried fruits (like raisins and prunes), and certain nuts.