The present study highlights on the effect of over nitrogen content on beet sugar quality, sugar content, alkalinity, impurity value, raffinose formation, chemical impurities especially (Na) ions and the loss of sugar in molasses. The results showed that nitrogen content must be done in the way that causes a high productivity of roots with a high content of sucrose and pureness percentages with low levels of vegetarian growth levels. Also, the acceptable values of α-amino N, K and Na in roots for processing must be about 150, 140 and 700 -1000 mg 100g^-1 sugar, respectively. One of the greatest effects is the increment the loss of sugars to molasses rate as a result of the increment of sucrose solubility hence decrement in crystallization. Therefore, this study recommends not to overuse nitrogen fertilization because the increase of the nitrogen inside the roots inhibits the processes of crystallization process hence, decreasing the quality of sugar extraction process.