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    Beetroot

    This plant was first cultivated by the Romans. By the 19th-century it held great commercial value when it was discovered that beets could be converted into sugar.

    Beetroot is of exceptional nutritional value, especially the greens, which are rich in calcium, iron and vitamins A and C, folic acid, manganese and potassium. The particular purple colour is because of the presence of anthocyanins, antioxidant constituents that benefits heart, blood, immune, muscle and skin health.

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