When sugar beet is supplied with adequate nitrogen, phosphorus, potassium, and calcium, magnesium, and sulfur, sugar beet yields will not only be affected by variety, climate, and tillage practices, but will also be limited by micronutrient deficiencies. This is due to the preference of sugar beet for a variety of micronutrients; the soil in which sugar beet is located tends to be alkaline, and alkaline conditions, the effectiveness of many micronutrients will have a serious inhibition, which will make sugar beet more likely than other crops to lead to micronutrient deficiencies. The effects of boron, zinc, manganese, copper and molybdenum on sugar beet fertility and yield are briefly summarized below. Boron. Boron promotes sucrose synthesis and transport in sugar beets, and has a significant effect on flowering, fertilization and fruit formation in retained sugar beets, as well as increasing thousand-grain weight and germination rates. Sugar beet belongs to the most sensitive to boron, i.e., one of the most vulnerable crops to boron deficiency. Its boron requirement is 5-6 times higher than that of cereal crops. Sugar beet boron deficiency, leaf small and curved, petiole is brown or purple-black, leaf yellow, serious leaf will die, fall off. Boron deficiency, tuberous roots are susceptible to heart rot, and the top of the root system rots. Application of boron will promote sugar metabolism, reduce the accumulation of harmful substances such as phenolics, which can prevent and control the heart rot of sugar beet.

There is a variant of "Swiss chard" (varcicla) that is used as a vegetable with large leaves instead of large roots. In addition, beet is extremely rich in pigment, the main pigment is called beet red (Betalains), including red Betacyanins and yellow Betaxanthins, most varieties of beet contain high amounts of red Betacyanin, every 100 grams of beet contains as much as 200 milligrams of pigment, it is a very good source of pigment. Western Europe produces more than 200,000 tons of beet annually, of which about 10% is processed for coloring purposes. However, because of the beet red heat, oxygen and light is very sensitive, so that its application is limited, generally used in ice cream, curdled yogurt, dry mixes and confectionery and other food products.