Chard also called Swiss Chard, and no, this vegetable doesn’t have anything to really do with Switzerland as many people might think. Chard is similar to beets with a bitter but a little salty taste, it is a tall leafy green vegetable with crunchy thick stalks and all parts can be consumed.
Chard is botanically known as Beta Vulgaris, got its name from a Swiss botanist and was named after another vegetable that is similar to it called “cardoon” and is a member of the goosefoot family.
Chard is enriched with countless health benefits, it is packed with many essential vitamins like, vitamin K, vitamin C, vitamin A, vitamin E, fibre, iron, zinc, potassium, manganese, magnesium, copper, protein, niacin, pantothenic acid, folic acid, calcium, phosphorus, biotin and lots of water. A vegetable that contains all the vitamins and minerals the body needs.
Chard is known to lower blood pressure, reduces the risk of cancer, prevents anemia, heart disease, diabetes, maintains beautiful skin and hair, keeps the bones healthy and strong and protects it from osteoporosis and other bone related disease, keeps the teeth and gums healthy and prevents cavities and gingivitis.
Chard has been around for thousands of years and was used in China to treat boils in ancient days as well as other skin lesions.
Chard should not be consumed by people with kidney problems without consulting a healthcare practitioner.
Chard is also known to treat Alzheimer’s and any other brain-related conditions. It is beneficial for weight loss, this nutritious vegetable can also be consumed as juice and the leaves act as a laxative.
Chard can be found in many varieties, when consuming greens like this one, it is always a good idea to rotate them, as all vegetables have a different taste, so you would want to experience all even though some might not be so tasty it is still important to consume your vegetables.