Containing the powerful antioxidant betacyanin, which gives beetroot its deep red hue, this vegetable purifies the blood and has anti-carcinogenic properties. Research shows it boosts the body’s natural defenses in the liver, regenerating immune cells. Also contains silica, vital for healthy skin, fingernails, ligaments, tendons and bones.
- Beetroot provides a good source of anthocyanadins, a natural antioxidant that contributes to its deep red colour
- Extract is a natural source of vitamins and minerals
- Beetroot is used traditionally as a blood building food
- Beetroot may aid the natural process of elimination and support detoxification processes
- Beetroot has liver, spleen, gall bladder and kidney cleansing properties
- Beetroot is particularly rich in Vitamin C, calcium, phosphorus and iron
- Each capsule provides approximately 1-2mg of elemental iron
- The iron contained in beetroot is organic and non-irritating and will not cause constipation
Beetroot is useful in acidosis due to it being rich in alkaline elements
- Vacuum packed to enhance stability and shelf life
- Suitable for vegetarians and vegans
Beetroot contains sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. Each capsule provides approximately 1-2mg of elemental iron.
Also called beet, the beetroot is a firm, clean globe shaped vegetable with no soft wet areas. If still attached, it should have fresh, clean young leaves. The beetroot is characterised by dark purple skin and a distinctive purple flesh.
In pre-Christian times, the leaves of the beetroot were only eaten. Today, the root is used more often than the leaves since it stays fresher longer. Some beetroots are cultivated for distilling and the sugar industry. They are used as a vegetable and as food colouring.
From January To December
From June To November
PREPARATION TIPS AND USAGE
The leaves of the beetroot should be removed and the beetroot should be washed in cold water using a soft vegetable brush. They can be grated and eaten raw, boiled or baked. Raw beetroot may be peeled, diced and sauteed in butter. They can also be added to salads. Beetroots take at least 2 hours to be baked in the oven or boiled in salt water. Very small beetroots are preserved in vinegar and used in making pickles.
For storing, the beetroot leaves should be cut 50 mm above the root. They will keep for 4 – 5 days when refrigerated in the vegetable crisper.