Chard, swiss

Produce Description:

Chard is a beet-like vegetable with nutritious leaves, sometimes referred to as Swiss chard. It was first used in 1658 and is common in the Mediterranean. Chard is often grouped with greens such as kale, mustard greens and collard greens.

Overview
Nutrition
Varieties

Chard contains moderate amounts of fiber and protein, which aids in digestion and muscle health. Its leaves contain 13 polyphenol antioxidants, including vitamin C, vitamin E, beta-carotene, manganese and zinc. These antioxidants provide chard with anti-inflammatory properties.

The flavonoid syringic acid helps regulate blood sugar, therefore preventing diabetes. The pigments in chard act as antioxidants and anti-inflammatories, and they aid detoxification. Kaempferol, an antioxidant in chard, is good for the cardiovascular system. Chard helps with bone health because it contains calcium, magnesium and vitamin K.

Arginine: 0.042 g -

Calcium, Ca: 18 mg -

Carbohydrate, by difference: 1.35 g -

Carotene, alpha: 16 Âµg -

Carotene, beta: 1313 Âµg -

Copper, Cu: 0.064 mg -

Fatty acids, total monounsaturated: 0.014 g -

Fatty acids, total polyunsaturated: 0.025 g -

Fatty acids, total saturated: 0.011 g -

Fiber, total dietary: 0.6 g -

Histidine: 0.013 g -

Iron, Fe: 0.65 mg -