importance due to the fact that the contents of phenylpro
panoids and flavonols were low (8.1 and 5.6 mg 100 g−1
FW, respectively). Non-purple roots were also almost free of
anthocyanins (0.1–0.7 mg 100 g−1 FW). In contrast, purple roots were very rich in anthocyanins and possessed on average
64.9 mg 100 g−1 FWand additionally they had 14 and 8 times
more phenylpropanoids and flavonols, respectively, than roots
of other colors. ‘Deep Purple’, a modern F1 hybrid cultivar,
had 55.8 mg anthocyanins in 100 g−1 FW that placed it in a
group of the most anthocyanin rich vegetables and fruits [28].
Another cultivar evaluated, ‘Anthonina’, was even richer than
‘Deep Purple’ by over 30 %.